Hi Tawnya,

I can’t address your first two questions, but can definitely answer the third. My whole life we used white flour for roux and gravy. Then I started sugar busters and switched to whole wheat. It makes an excellent gravy. The consistency is slightly different, but flavor is unchanged. Do play around with different gravies and you’ll see what I mean. Very delicious!

By the way, your potato bread recipe sounds very interesting. Is that something you might like to share?

Thanks so much and have an awesome day!

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