I have been trying to cook (read: bake) with more whole grains. Up to now I have only

[barbara-in-va]

been using recipes that prescribe a specific type of whole grain flour. I have been wanting to understand how to substitute some whole grain flour for AP flour in many of my favorite recipes. Not being very adventuresome, I was chicken to try substituting myself. Well, here is a very nice guide describing the different flours and how to sub them in your existing AP flour recipes!!http://www.vegkitchen.com/tips/baking-with-whole-grain-flours/

 

[cheezz]

I've been trying to go gluten-free and have been using a lot of these flours

GlutenFreeGirl is a wonderful source for this info. I mixed up and used her flour blend, which is wonderful. I've also found that you can't just sub any other whole grain flour for wheat - it even absorbs the liquids differently.

http://glutenfreegirl.com/gluten-free-holiday-baking-2010/

 

[angak1]

Barb, this would be good to post in T&T tips.