Bruce Weinstein and Mark Scarbrough
Recipe by Oxmoor House January 2012

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Recipe Summary test

Yield:
7 1/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and remaining ingredients in a large bowl, stirring with a whisk. Store in an airtight container in refrigerator.

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Source

Cooking Light The Complete Quick Cook

Nutrition Facts

120 calories; fat 0.8g; saturated fat 0.3g; mono fat 0.1g; poly fat 0.2g; protein 3.4g; carbohydrates 25g; fiber 1.5g; cholesterol 1.3mg; iron 1mg; sodium 242mg; calcium 20mg.
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