I would like a suggestion of a mix of ancient grains for a batch of bagels and proportion to bread flour. No gluten issues involved personally but loved the taste in one I tried out of state. Slightly sweet and had a definite nutty flavor with great chew. I wish I found the flours among your products. What is the story? Loved the bagel series I read and look forward to sharing my results. The scones and cinnamon bread is on my definate baking bucket list. Thanks for sharing the love and passion. Leia

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