Hi Lisa- It is going to be very difficult to use your own wheat in our recipes and achieve the same results as your protein and enzyme levels I assume are unknown. So you can certainly try our recipes, but just know you will have a very different result than we show. If you have a recipe that has been working well for you, then it may be better to just use some of our white flour in that recipe as oppose to trying to substitute the other way. I hope that helps and if you have any more questions, please feel free to contact our Baker's Hotline at 1-855-371-2253. Happy Baking! Jocelyn@KAF

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