These sound wonderful! I just bought your whole grain baking cookbook and I am really getting into baking with whole grains. Is there a whole grain substitute for the Italian flour? I recently went to Whole Foods and bought oat flour, spelt, barley, wheat, millet, quinoa, etc. (I know a little overboard!) so I would love to use an alternative to the flour you mention, just not sure which one would be best... Angela - The Italian flour has a low protein level of 8.5 %. This flour is unenriched and milled from soft red winter wheat. It is perfect for making flat breads and crackers. You just stocked up on a alot of nice whole grains. This flour is not a whole grain. Your best bet is to use some all purpose flour and you could substitute with some white whole wheat flour to get some whole grain in the recipe. You are in the experimental phase! Elisabeth @ KAF

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