Orange Spice Rub

2 tbsp brown sugar
1 tsp chili powder
1/2tsp grated orange rind
1/2tsp ground cumin
1/2tsp paprika
1/4tsp kosher salt
1/4tsp ground coriander
1/8tsp black pepper

Combine all ingredients, and store in a cool, dry area. Rub spice mixture over both sides of salmon fillets, cod, meat, soy meat, etc. Cook as desired.

Oven-Roasted Tomatoes

4-8 Roma Tomatoes, halved
Drizzle EVO oil
to taste Kosher Salt
to taste Ground Pepper

Preheat oven to 350°F. Cut tomatoes in half, toss with EVO oil to coat, add salt and pepper, and place, cut-side down, on a baking sheet. Roast for 1-1/2 hours, until the tomatoes are soft and have just begun to exude their juices. Cool, remove the skins, and pack into a container. These are delicious tossed with roasted or grilled vegetables, in soups, and with simple pastas and risottos. They keep for several days, refrigerated.

Romesco Sauce

1 c tomatoes, fire-roasted diced
1/4 c almonds, slivered toasted
2 tbsp EVO oil
1 tbsp red wine vinegar
2 tsp crushed red pepper
1 tsp ground cumin
3/4tsp salt
3 cloves garlic , chopped
2 jars roasted red bell peppers, (7 1/2-oz)drained
1 bread, (1-ounce) slice

Place all of the ingredients in a food processor, and process until smooth. Romesco is, generally speaking, a Spanish sauce that includes nuts, bread, peppers, tomatoes, and other ingredients in a thick puree. There are a ton of different recipes, some including ancho chilies, vinegar, and garlic, some with hazelnuts, or onions. The sauce generally has the richness of an aioli (a rich sauce of crushed garlic, egg yolks, lemon juice, and olive oil), but without the eggs.

Salmon Skewers with Romesco Sauce

Romesco Sauce:
1 c tomatoes, fire-roasted diced
1/4 c almonds, slivered toasted
2 tbsp EVO oil
1 tbsp red wine vinegar
2 tsp crushed red pepper
1 tsp ground cumin
3/4tsp salt
3 cloves garlic , chopped
2 jars roasted red bell peppers, (7 1/2-oz)drained
1 bread, (1-ounce) slice

Salmon:
2 lb salmon fillets, skinned and cut into 48 cubes
1 tsp paprika
1 tsp dried oregano
1/4tsp salt
Cooking spray

Preheat broiler. To prepare romesco sauce, place first 10 ingredients in a food processor, and process until smooth. To prepare salmon, sprinkle salmon with paprika, oregano, and 1/4 teaspoon salt. Thread 2 salmon pieces onto each of 24 (6-inch) skewers. Arrange on a broiler pan coated with cooking spray. Lightly coat salmon skewers with cooking spray. Broil 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with sauce.

Yellow Sheet Cake with Chocolate Frosting

Cake:
Cooking spray
1 tbsp Better for Bread flour
1/2c margarine, melted
1 c light mayonnaise
1 1/2c brown sugar or Splenda
2 tsp vanilla extract
1/2c egg substitute
2 c baking mix #3 (see below)
3/4c soymilk

Chocolate frosting:
2-3 tbsp whole milk or soy milk, at room temperature
1 tsp vanilla extract, at room temperature
8 oz chocolate chips
8 tbsp boiling water
1-2 tbsp margarine, at room temperature
2- 4 c confectioner's sugar

Cake:
Preheat oven to 350°. Coat bottom of a 13 x 9-inch baking pan with cooking spray (do not coat sides of pan); line bottom of pan with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour. Set aside. Combine 1/2 cup margarine and mayonnaise in a large bowl, stirring with a whisk until well blended. Add sugar and 2 teaspoons vanilla. Beat with a mixer at medium speed 3 minutes or until well blended. Add egg substitute; beat 2 minutes or until well blended. Lightly spoon 2 cups baking mix into dry measuring cups; level with a knife. Add flour mixture and soymilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Pour batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Carefully peel off wax paper; cool completely on wire rack.

Frosting:
The above measurements are approximate. Melt chocolate by adding boiling water and stir until smooth. Add vanilla and the sugar; stir until mixture is smooth. Or dissolve 1/2 cup cocoa in boiling water. A little cinnamon may be added. In a small bowl, whisk together the milk and vanilla. Pour in some powdered sugar. Add the milk mixture in 3 batches, waiting for each batch to be fully incorporated before adding the next (scrape the bowl down occasionally). Mix briefly until fluffy, and of the consistency you desire. Use more milk or sugar to get a larger batch, and a consistency you desire. Sugar will thicken, and a little milk will go to loosen. The margarine will allow a creamy consistency. May be stored, covered, in the refrigerator for 3 days.

Baking Mix #3

6 c Better for Bread flour
6 c Whole wheat flour
3 tbsp baking powder
2 tbsp baking soda
1 ½tsp salt
1 tsp baking soda

Mix all ingredients very well. Store in a cool dry area.

White Birthday Cake with Vanilla Frosting

Cake:
Cooking spray
2c sugar or Splenda
1/2c light mayonnaise
1/4c EVO oil
3/4c egg substitute, or 3 large eggs
1 tsp clear vanilla extract
1/2tsp almond extract
3 c cake mix or baking mix #3

vanilla frosting

2-3 tbsp whole milk or soy milk, at room temperature
1-2 tbsp vanilla extract, at room temperature
1 tbsp lemon juice, freshly squeezed at room temperature
1/2tsp lemon zest, finely grated
1 tbsp margarine, at room temperature
2- 4 c confectioner's sugar

Preheat oven to 350°. To prepare cake, coat 2 (9-inch) round cake pans with cooking spray, then line the bottoms of the pans with wax paper. Coat the wax paper with cooking spray, then set aside. Place 2 cups of sugar, mayonnaise, and EVO oil in a large bowl, then beat with a mixer at medium speed for 5 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon clear vanilla extract and 1/2 teaspoon almond extract.

Lightly spoon baking mix #3 into dry measuring cups, and level with a knife. Add flour mixture to sugar mixture, beginning and ending with flour mixture, and mix after each addition. Pour batter into prepared cake pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool the cake in pans for 10 minutes on a wire rack, then remove the cake from the pans. Carefully peel off the wax paper, and cool completely on the wire rack.

To prepare frosting: In a small bowl, whisk together the milk, vanilla, lemon juice, and zest. Pour in some powdered sugar. Add the milk mixture in 3 batches, waiting for each batch to be fully incorporated before adding the next (scrape the bowl down occasionally). Mix briefly until fluffy, and of the consistency you desire. Use more milk or sugar to get a larger batch, and a consistency you desire. Sugar will thicken, and a little milk will go to loosen. The margarine will allow a creamy consistency. May be stored, covered, in the refrigerator for 3 days. Place 1 cake layer on a plate, and spread cake layer with 2 cups of frosting. Top with the remaining cake layer. Spread the remaining frosting over the top and sides of the cake.

vanilla frosting

2-3 tbsp whole milk or soy milk, at room temperature
1-2 tbsp vanilla extract, at room temperature
1 tbsp lemon juice, freshly squeezed at room temperature
1/2tsp lemon zest, finely grated
1 tbsp margarine, at room temperature
2- 4 c confectioner's sugar

The above measurements are approximate.
In a small bowl, whisk together the milk, vanilla, lemon juice, and zest. Pour in some powdered sugar. Add the milk mixture in 3 batches, waiting for each batch to be fully incorporated before adding the next (scrape the bowl down occasionally). Mix briefly until fluffy, and of the consistency you desire. Use more milk or sugar to get a larger batch, and a consistency you desire. Sugar will thicken, and a little milk will go to loosen. The margarine will allow a creamy consistency. May be stored, covered, in the refrigerator for 3 days.

Baked Eggplant with Mushroom and Tomato Sauce

1 eggplant, peeled, cut into 1/4-inch-thick slices (about 1 1/4 pounds)
Cooking spray
1 c onion, chopped
1/2tsp dried Italian seasoning
1/4tsp kosher salt
2 cloves garlic, chopped
1 pack mushrooms,(8-oz)sliced
1/4tsp black pepper, divided
1 can tomato sauce,(8-oz) divided
2/3c mozzarella cheese, shredded, divided
Parmesan cheese, grated

Preheat broiler. Arrange the eggplant slices on a baking sheet coated with cooking spray, then broil 3 minutes on each side or until lightly browned. Preheat oven to 375°. Heat a large nonstick skillet coated with cooking spray over a medium heat, and add onion and next 4 ingredients (onion through mushrooms). Cover and cook 7 minutes or until tender, stirring the mixture occasionally. Increase the heat to medium-high, uncover and cook for 2 minutes or until the liquid evaporates. Spread half of the mushroom mixture in the bottom of a 1 1/2-quart round baking dish coated with cooking spray. Arrange half of eggplant slices over the mushroom mixture, and sprinkle with 1/8 teaspoon of pepper. Top with 1/2 cup of tomato sauce and 1/3 cup of mozzarella. Spread remaining mushroom mixture over the mozzarella, then top with remaining eggplant slices. Sprinkle with 1/8 teaspoon of pepper, and top with remaining tomato sauce. Cover and bake at 375° for 1 hour. Sprinkle with 1/3 cup mozzarella and Parmesan. Bake, uncovered for 5 minutes or until the cheese melts. Let stand for 10 minutes.

Rice-and-Spinach Gratin with Dill

Spinach:
1 pack spinach, frozen (about 16 oz)
2 tsp butter
1 c green onions, finely chopped
2 tsp dried parsley
1 tsp dried dill
2 cloves garlic , minced

Sauce:
1 tbsp butter
1/4c minced onion
2 1/2tbsp Better for Bread flour
2 c 2% reduced-fat milk
3/4tsp kosher salt
3/4tsp ground black pepper
1/4tsp grated whole nutmeg

Rice:
3 c Instant Brown Rice
3 c Water
1 tbsp chives, dried
1 tbsp parsley, dried
1 tsp kosher salt
1 tsp pepper
1 tbsp EVO oil

Combine all rice ingredients in a covered saucepan, and bring to a boil. As soon it comes to a boil, reduce to a simmer, and stir well. Cover and let simmer until holes begin to form at the top of the rice, which shows the water is being absorbed. Then, push a spoon down the middle of the saucepan to see if any liquid remains at the bottom of the rice. If a small pool of water forms it is not ready. If a little bit of humidity remains, it is ready. Remove the rice from the simmering heat, then fluff.

1/2 cup part-skim ricotta cheese
Cooking spray

Preheat oven to 400°. To prepare the spinach, heat a large nonstick skillet over medium heat. After defrosting and squeezing most of the moisture out of the spinach, add the spinach, and cook for 5 minutes or until slightly wilted, stirring frequently. Stir in 2 teaspoons of butter and next 4 ingredients (butter through garlic), then sauté for 3 minutes. Spoon the spinach mixture into a large bowl, and set aside. To prepare the sauce, melt 1 tablespoon of butter in a small saucepan over a medium heat. Add minced onion, and cook 3 minutes. Stir in flour. Add milk, then stir with a whisk. Bring to a boil, then reduce heat, and simmer for 20 minutes, stirring frequently. Stir in the salt, pepper, and nutmeg. Add the sauce to the spinach mixture. Stir in the rice and then the ricotta cheese. Spoon the rice mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 400° for 15 minutes.

CREAMED COD FISH and Béchamel Sauce

Béchamel Sauce

2 1/2c 1% low-fat milk
8 black peppercorns
1 sliced onion (1/2-inch-thick)
1 bay leaf
2 tbsp stick margarine
1/4c Better for Bread flour
1/4tsp kosher salt
1/8tsp ground pepper
Dash ground nutmeg

Combine first 4 ingredients in a heavy saucepan, and cook over a medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Cover, let stand 10 minutes. Strain mixture through a sieve into a bowl, then discard solids. Set aside. Melt margarine in saucepan over medium heat. Add flour, stirring with a whisk until blended. Cook 1 minute, stirring constantly. Gradually add milk mixture, and cook over a medium-low heat 5 minutes or until thick. Stir in salt, pepper, and nutmeg.

1 lb. cod fish
Dash Tabasco sauce
1 tbsp. minced parsley
2 tbsp. chopped chives
2 hard boiled eggs

Freshen cod under cold water. Simmer in another pot 10 minutes, with enough water to cover, and until flakey, then drain. Chop in a food processor. Now add Tabasco sauce, minced parsley, chives and cod to saucepan. Cook, stir. Add boiled, chopped eggs. Cook 1 minute more. Serve on toast or mashed potatoes.

Tortilla Lasagna Vegetable Stuffed

* 2 tbsp EVO oil
* 5 cloves garlic, minced
* 3 tbsp minced shallots
* 1 c rose wine
* 2 c Béchamel Sauce (see below)
* to taste salt and pepper
* 1 onion, chopped
* 1 c mushrooms, sliced
* 1 zucchini, chopped
* 1 small eggplant, diced
* 2 diced red bell peppers, roasted
* 1 tsp dried basil
* 1 tsp dried oregano
* 3/4c ricotta cheese
* 1/2c mozzarella
* 1 c grated Parmesan cheese

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 inch round baking dish. Sauce: Heat 1 tablespoon olive oil and sauté 2 cloves garlic, and 2 shallots. Add rose wine. Raise heat to high and reduce liquid by half. Stir in Béchamel Sauce and reduce until there is about 1 1/2 cups liquid. Remove from heat and stir in salt and pepper to taste. Filling: In a large skillet sauté 1 tablespoon olive oil, 1 onion, 3 shallots and 3 cloves garlic, mushrooms, zucchini, and eggplant. Sauté until all vegetables are tender. Place vegetables in a large bowl. Stir in red peppers, basil, oregano, ricotta and Parmesan. Season to taste with salt and pepper. Layer mixture onto a tortilla, and repeat process. (Use vegetable/cheese mixture to layer lasagna.) Place in the prepared dish and cover with sauce and mozzarella. Bake at 350 degrees F for 25 minutes, or until tortillas have softened and sauce and mozzarella are bubbly.
Béchamel Sauce@
http://allblindtrust.blogspot.com/2006/02/bchamel-sauce-2-12c-1-low-fat-milk-8.html

Microwaving Vegetables for Optimum Results

Rinse the vegetables in cold water and dry with a clean kitchen towel. Place the vegetables in a small, covered, microwave-safe container. Do not add water. Zap at full power for three to four minutes or until vegetables are tender. Do not overcook.
And that's it. The vegetables will have cooked in their own steam, with no loss of water-soluble nutrients except, perhaps, as caused by the heat.

Fried Rice with Smoked Turkey

2 tbsp EVO oil, divided
1/4c egg substitute
1 onion, vertically sliced
1 clove garlic, minced
1/2c Smoked Turkey, lean julienne-cut (about 1/4 pound)
3 c Simply Wonderful Rice (see below)
1/2c frozen green peas, thawed
1/4c whole baby corn
1/8c low-sodium soy sauce
1/2tbsp dark sesame oil
1/4tsp kosher salt
1/4tsp ground pepper
Cilantro sprigs (optional)

Simply Wonderful Rice

3 c Instant Brown Rice
3 c Water
1 tbsp chives, dried
1 tbsp parsley, dried
1 tsp kosher salt
1 tsp pepper
1 tbsp EVO oil

Simply Wonderful Rice:

Combine all rice ingredients in a covered saucepan, and bring to a boil. As soon it comes to a boil, reduce to a simmer, and stir well. Cover and let simmer until holes begin to form at the top of the rice, which shows the water is being absorbed. Then, push a spoon down the middle of the saucepan to see if any liquid remains at the bottom of the rice. If a small pool of water forms it is not ready. If a little bit of humidity remains, it is ready. Remove the rice from the simmering heat, then fluff and serve.

Fried Rice with Smoked Turkey:

Heat 1 tablespoon of oil in a stir-fry pan or a wok over medium heat. Add egg, and stir-fry 30 seconds or until egg is done, then remove from skillet. Add 1 tablespoon oil to pan, add onion, and stir-fry 3 minutes. Add garlic, then stir-fry 1 minute. Increase heat to medium-high, then add the Smoked Turkey, and stir-fry 3 minutes. Add rice, peas, and corn; stir-fry 3 minutes. Add egg, soy sauce, sesame oil, salt, and pepper, then stir-fry 1 minute or until thoroughly heated. Garnish with cilantro, if desired.

Béchamel Sauce

2 1/2c 1% low-fat milk
8 black peppercorns
1 sliced onion (1/2-inch-thick)
1 bay leaf
2 tbsp stick margarine
1/4c Better for Bread flour
1/4tsp kosher salt
1/8tsp ground pepper
Dash ground nutmeg

Combine first 4 ingredients in a heavy saucepan, and cook over a medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Cover, let stand 10 minutes. Strain mixture through a sieve into a bowl, then discard solids. Set aside. Melt margarine in saucepan over medium heat. Add flour, stirring with a whisk until blended. Cook 1 minute, stirring constantly. Gradually add milk mixture, and cook over a medium-low heat 5 minutes or until thick. Stir in salt, pepper, and nutmeg. This recipe goes with Crepes with Wild Mushrooms and Herbs, Stuffed Cannelloni with Herbs, Gratin of Leeks, Pasta and Cheese, Creamed Cod with Mushrooms.

Cooking Prime Rib Less Roast

Oven should be preheated to 325°. Meanwhile rub the Roast (without the ribs) generously with your seasonings and place in a shallow roasting pan. Place the Roast in the oven and roast until the internal temperature is 125° for rare or 135° for medium. You can estimate approximately 12 minutes per pound for rare beef, 15 minutes per pound for medium and 20 minutes per pound for well done. This allows for after-cooking. High heat will tend to dry your meat, give you less yield and produce an unevenly cooked roast. Always allow the meat to rest once it is removed from the oven. Do not carve immediately, rest for 10 minutes and carve.

Brownies with Chocolate Icing

Brownies

1 c brown sugar or Splenda
1/2c egg substitute or 2 eggs
1 tbsp hot water
2 tsp instant coffee granules
1/4c margarine, melted
1 tsp vanilla extract
1/2c Better for Bread flour
1/2c Whole Wheat flour
2/3c unsweetened cocoa
1/4tsp kosher salt
Cooking spray

Chocolate Icing P

6 oz chocolate chips
6 tbsp boiling water
1/3tsp vanilla extract
1 3/4c confectioners sugar

Preheat oven to 325°. Place sugar and eggs in a large bowl, then beat with a mixer at high speed until thick and pale (about 5 minutes). Combine hot water and coffee granules, stirring until coffee granules dissolve. Add coffee mixture, margarine, and vanilla extract to sugar mixture, then beat at low speed until combined. Lightly spoon flours into a dry measuring cup, then level with a knife. Combine flours, cocoa, and salt, stirring with a whisk. Gradually add flour mixture to sugar mixture, stirring just until moist (batter will be thick). Spread the batter into an 8-inch square baking pan coated with cooking spray. Bake at 325° for 23 minutes or until brownies spring back when touched lightly in the center. Cool in the pan on a wire rack. Garnish the brownies with Icing. Melt the chocolate chips by adding boiling water and stir until smooth. Add vanilla and the sugar, and stir until mixture is smooth. Add more water (1 tbsp at a time)if too thick. A little cinnamon may be added.

Lemon Olive Oil Sauce

2 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
1 1/2tsp chopped fresh or 1/2 teaspoon dried oregano
1 tsp kosher salt
1 tsp grated lemon rind
2 cloves garlic, minced
Dash ground black pepper

Combine all ingredients, stirring well with a whisk.

Yield: 1/4 cup (serving size: 2 teaspoons)

This recipe goes with Baked Fish with Roasted Potatoes, Tomatoes, and Sauce

Baked Fish With Olive-Crumb Coating

2 1/4lb white fish fillets
Cooking spray
3 tbsp lemon juice
1/3c dry breadcrumbs
1/3c chopped green olives
1 tbsp EVO oil
2 tsp dried oregano
1 tsp bottled minced garlic
1/4tsp ground pepper
1 can (2.25-oz)chopped ripe olives, drained
6 lemon wedges

Preheat oven to 450°. Arrange fish in a 13 x 9-inch baking dish coated with cooking spray, and sprinkle with lemon juice. Combine the breadcrumbs and the next 6 ingredients (breadcrumbs through ripe olives),then stir until moist. Spread the olive mixture evenly over fillets, pressing firmly to coat. Bake at 450° for 12 minutes or until fish flakes easily when tested with a fork. Serve fish with lemon wedges.

Sour Cream Pound Cake

1 1/2c brown sugar or Splenda
1/2c stick margarine or butter, softened
5/8c egg substitute or 2 eggs
3/4c low-fat sour cream
2 1/4c cake mix (see below)
1/4tsp kosher salt
1 tsp vanilla extract
Cooking spray

To make into Lemon Sour Cream Pound Cake

1 1/2tsp lemon extract
1 tbsp grated lemon rind (about 1 1/2 lemons)
1/4c fresh lemon juice, divided
1 c powdered sugar

Preheat oven to 350°. Coat a loaf pan with cooking spray. Beat sugar(add lemon extract - optional) and margarine at medium speed of a mixer until well-blended (about 5 minutes). Gradually add egg substitute, (add grated lemon rind and 2 tablespoons lemon juice - optional) beating well. Stir sour cream well, and set aside. Combine cake mix and salt. Add flour mixture to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in vanilla. Spoon the batter into prepared pan. Bake in loaf pan at 350F for 60 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack.

Four egg whites can be used in place of egg substitute, if desired. Add one at a time to sugar mixture.

Glaze(optional)
Combine 2 tablespoons of lemon juice and powdered sugar. Drizzle glaze over top of cake.

Cake Mix

4 3/4 c whole wheat flour
4 3/4 c Better for Bread flour
2 1/2 c corn starch
3 tbsp baking soda

Raisin Cake With Caramel Icing

Cake

1 c Sugar or Splenda
1 c brown sugar
1/3c margarine
2 c unsweetened applesauce
3c Cake Mix (see below)
4 tsp unsweetened cocoa
2 tsp ground cinnamon
2 tsp ground nutmeg
1/2tsp salt
1/2c raisins
1/4c chopped pecans
1 tsp vanilla extract
Cooking spray

Icing:
1 c packed dark brown sugar
1/2c 1% low-fat milk or soy milk
2 tbsp stick margarine
1/4tsp kosher salt
1 1/2c powdered sugar
1 tsp vanilla extract

Preheat oven to 350°. To prepare cake, beat the first 3 ingredients with a mixer at low speed until well-blended (about 5 minutes). Add applesauce, and beat well. Lightly spoon flour into dry measuring cups, and level with a knife. Combine Cake Mix and next 5 ingredients (Cake Mix through salt), stirring well with a whisk. Add Cake Mix mixture to applesauce mixture; beat just until moist. Stir in raisins, pecans, and 1 teaspoon vanilla. Spoon the batter into 2 (9-inch) round cake pans coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on rack. To prepare icing, combine 1 cup brown sugar, milk, margarine, and 1/4 teaspoon salt in a medium saucepan; bring to a boil over medium-high heat, stirring constantly. Reduce heat, and simmer until slightly thick (about 5 minutes), stirring occasionally. Remove from heat. Add the powdered sugar and 1 teaspoon vanilla; beat with a mixer at medium speed until smooth and slightly warm. Cool 5 minutes (icing will thicken as it cools). Place 1 cake layer on a plate. Working quickly, spread with 1/3 cup icing, and top with remaining layer. Spread remaining icing over top and sides of cake. Store loosely covered in refrigerator.

Cake Mix

4 3/4 c whole wheat flour
4 3/4 c Better for Bread flour
2 1/2 c corn starch
3 tbsp baking soda

Combine all ingredients and mix well. Store in a cool area