Love this cookbook! After checking it out for 9 weeks at the library, I finally bought a used copy online. This book is great. It's interesting and very helpful when you are trying to do all of your baking from scratch with whole grains.

Not everything I have made has been wonderful, but I'm trying to adapt to an altitude of 8500 feet instead of sea level. I've made tortillas and cookies and breads. I keep revising and improvising on recipes but I feel comforted knowing I have a decent guide to rely on. ( )

Oh, yeah, make delicious goodies that are healthier than the white-flour versions! I have made all of the scone recipes in this book, many of the muffins, the basic pizza crust and sandwich bread, and others which I cannot remember. Every single recipe was accurate and needed no adjustments, other than to my specific oven. I highly recommend following this book's suggestion to weigh ingredients rather than measuring by volume: this tip alone has vastly improved all of my baking!

This is probably pretty obvious but too many of these recipes are not vegan for me to bother. However, the bread section is pretty awesome and has a lot of great recipes to try. ( )

Just the book I need to help me make great baked goods with our fresh ground flour. We have tried many recipes from this book and enjoyed them all. Lots of tips on using whole grains and the baking process. Some of our favorites are the Multi grain Snickerdoodles, gingerbread, double fudge brownies and chocolate chip cookies.

Delicious recipes using nutritious whole grains