Good to the Grain

The emphasis on healthier baking choices really stood out to me. I'm curious whether the author’s personal journey or research led to this passion.

I've always thought baking with whole grains was complicated, but this book made it seem doable. Has anyone tried these recipes with success?

There are so many grains out there, and each one offers unique flavors and textures. I'm interested in what guided the choice of specific grains for each recipe.