- 4 cups all-purpose flour
- 4 cups whole wheat flour
- 1 1⁄3 cups non-fat dry milk
- 1⁄4 cup baking powder
- 1 teaspoon salt
- 1 1⁄2 cups shortening (see notes)
In a large bowl, combine all-purpose flour, whole wheat flour, dry milk, baking powder and salt. Mix thoroughly.
Cut in shortening with pastry blender or two knives until mixture looks like coarse cornmeal.
Store in covered containers in the refrigerator, if you use shortening.
For best quality, use all the mix within a month.
To use oil instead of shortening, mix dry ingredients together. Omit the shortening. Store at room temperature. Add oil when using in recipes. Add 2 tablespoons of oil for every cup of Master Mix in the recipe.