Is it for cake? pancakes? biscuits (like Bisquick)? I've never heard of it. We just make our own from scratch for all the above and then some so that we can control the ingredients - no hydrogenated fats, little or no salt (some types of dough need a little pinch of salt to work properly), no "hidden" sugars, whole wheat flour as much as possible (some recipes don't do well with 100% whole wheat flour so we split it with unbleached all purpose as needed).
Is it for cake? pancakes? biscuits (like Bisquick)? I've never heard of it. We just make our own from scratch for all the above and then some so that we can control the ingredients - no hydrogenated fats, little or no salt (some types of dough need a little pinch of salt to work properly), no "hidden" sugars, whole wheat flour as much as possible (some recipes don't do well with 100% whole wheat flour so we split it with unbleached all purpose as needed).
--Deb