baking with whole-grain flours

I have done a lot of experimenting with whole grain flours in my baking.  I have made some delicious things.  However, it is not always successful.  Sometimes, the flavor is delicious but the texture can be 'funny'/bad.  There are some recipes I have tried 3 or 4 times before getting it right and sometimes, I just have to add in a 1/4 of a cup of the (bad) white flour...

This wonderful book has helped me a lot!

It is organized by type of whole grain flour for each chapter.  I actually haven't tried the exact recipes from the 'amaranth' chapter yet but I put some in chocolate chip cookies recently.  Seriously, they were the best chocolate chip cookies I have ever tried.  Mike agrees.  I do love the whole grain amaranth, I mix it with millet or quinoa and it is yummy, but now, I want to put amaranth flour in everything!

From the cookbook, I have made spelt carrot muffins, barley strawberry scones, spelt currant scones (we like our scones here), and a few things with buckwheat.  I can't wait to try the chocolate persimmon muffins when persimmons are in season next.  The beet and quinoa pancakes sound amazing.  Ginger peach muffins with oat flour?!  I am making corn flour and gruyere muffins tonight...

A lovely, delicious book, and the photos are beautiful.