By Dawn Hall, author of the Busy People’s Cookbook Series

Use these mixes only as directed in my recipes. I do not know how well they will work in your own recipes, since I have not tested them. Also, do not interchange the whole wheat for the all-purpose mix or vice versa, because these mixes have been tested only as directed in each recipe. I cannot guarantee a quality product when baking mixes are substituted for each other and not used as directed.
 
3     cups all-purpose flour
1/2  cup Splenda granular
2      teaspoons baking soda
 
Combine the flour, Splenda, and baking soda in a large mixing bowl. Stir with a fork or wire whisk.

Store in a plastic zip-top bag or sealed container until ready to use.
 
Variation: Homemade Whole Wheat Baking Mix: Simply substitute whole wheat flour for the all-purpose flour in this recipe. This mix should be stored in the freezer or refrigerator, because whole wheat flour has a small amount of fat and it could spoil.
 
Yield: 3 1/2-cups
 
(Nutrition information per entire recipe)
Calories: 1413 (2% fat); Total Fat: 4g; Cholesterol: 0mg; Carbohydrate: 298g; Dietary Fiber: 10g; Protein: 39g; Sodium: 2525mg
Diabetic Exchanges: NA
 
Homemade Whole-Wheat Baking Mix
Calories: 1268 (5% fat); Total Fat: 7g; Cholesterol: 0mg; Carbohydrate: 273g; Dietary Fiber: 44g; Protein: 49g; Sodium: 2535mg
Diabetic Exchanges: NA
 
Total preparation time: 5 minutes

Dawn Hall is the author of the award winning Busy People’s Cookbook Series including the just released title: Busy People’s Super Simple Menus Cookbook, (137 healthy, home-style-meals made in 30-minutes or less); Slow Cooker Cookbook, Low-Carb Cookbook, Diabetic Cookbook, Christmas Cookbook, Low-Fat Cookbook, Busy People’s Down Home Cooking Without the Down Home Fat Cookbook and 7 Simple Steps to a Healthier You.  Her books are currently available at all fine bookstores and on the internet.  She is also a popular inspirational speaker full of energy, insight and clever ideas. Her website is: www.Dawnhallcookbooks.com