I use home milled whole wheat (usually hard white wheat which would be about the equivalent of KAF White Whole Wheat) So can I sub it straight up for AP flour? I'm going to have to get some of the bakewell cream. So neglected here in Indiana! Suzanne, home-milled wheat is whole wheat; all-purpose flour has the bran and germ removed. You'd get very different results using your home-ground grain in this recipe, but heck, why not give it a try? You may like the results eve better than the original! Enjoy - PJH

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