- · 3 1/4 cups unsifted all-purpose flour
- · 1/3 cup sugar
- · 1 cup nonfat dry milk powder
- · 1/2 cup cornstarch
- · 1 tablespoon baking powder
- · 1 teaspoon baking soda
- · 2 teaspoons salt
Cover tightly and store.
Use water, buttermilk or skim milk to moisten.
They were perfect last night to sop up the pot roast juice.
Just in case you are wondering how I do my bulk dry storage, I will tell you.
I use 2 liter bottles washed and left to dry for 2-3 days upside down on a towel. Make sure they are completely dry before use otherwise the moisture will ruin your food and make it unsafe.
I use a funnel (bought mine in the automotive section because they are cheaper than kitchen wares) to place ingredients in the bottle. Then I place 3 100cc oxygen absorbers in or 1 Hot Hands hand warmer.Make sure you don't bust either one because you will have metal filings in you food, good for iron but bad for taste. Screw the lid on tightly. I lay all the bottles on their sides in a cabinet under my kitchen island.
This picture is from a couple of weeks ago. It is completely full now. And the #10 can at the top has found a new home. The white in the bottom is borax to discourage pest.