Below is the recipe and tutorial for my "Whole Grain Baking Mix".
NOTE: there is a difference between pastry and whole wheat flour. Whole Wheat Pastry is much lighter and gives you a lighter product with recipes not using yeast).
NEW TIP: Since this post I have used home milled "Whole Wheat White flour" and it has worked out just fine.
1 cup quick oats ground in food processor
4 cups all-purpose flour
[point of interest]
A regular batch of baking mix calls for 2 cups shortening or oil.
The reason the Whole Grain is refrigerated is to allow the vitamin E to last as long as possible.
Refrigeration also keeps the oil from going rancid.
NOTE 2: You can use any combination of different grains as long as it adds up to 8 cups of flour. Sometimes all I have is the whole wheat flour and oatmeal. Another time it may be 2 cups white flour-1 cup oat flour-2 cups whole wheat flour for example.
3. Now combine all the dry ingredients in your large bowl.
4. Gently stir this all together.
7. Place "Nana's Low Fat Baking Mix" in an air tight container and place in refrigerator.
You can use this like any low fat baking mix or Bisquick.
NANA'S PLAIN LOW-FAT BAKING MIX RECIPE
1 1/3 cup non-fat dry milk powder
Using my diabetic 2nd Edition "Diabetes Meal Planning Made Easy" nutritional charts or the products nutritional labels, I came up with the following calculations for the above Low Fat Whole Grain Baking Mix using Splenda. Add additional calories if you use sugar.
1/4 cup of mix=148 calories, 17 gr. carb; 5 gr. fat; 3 gr fiber
Diabetic:1/4 cup=1 st;1fat
REMEMBER: if you are diabetic you can subtract the fiber from the carbohydrates for your starch count.