Do you think summer yellow squash would work just as well? I freshly mill my flour which would be whole grain. How would you substitute whole grain for the amount of flour called for? I would probably use Spelt or Soft White Wheat. Thanks. Yes, yellow squash works just as well. The flour substitution will be an experiment. Spelt is very soft, and Soft White Wheat won't take up as much liquid, even with the bran content. You may find you need more flour to support this wet batter. Give it a try.

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