01/07/2010

Amy from TN

I received this book as a Christmas gift as soon as it was published and I LOVE it and recommend it to everyone. It is such an excellent source for people wanting to live a healthier life more focused on natural, whole ingredients. I grind grain into flour at home, and have found that I can use 100% freshly milled flour for all of the flour called for in every recipe I have tried in this book, instead of combining it with some white flour. The results are still light and delicious. I especially love the cakes. They make great birthday cakes, full of flavor, but not overloading on the sugar. We also love the date squares. They are absolutely incredible. We love the maple granola also, and have tweaked it just a tad to better suit our tastes. I can't possibly name all of the recipes my family loves that are in this book. King Arthur, you have outdone yourself with this wonderful resource!

11/25/2009

meera from India

This book is a blessing and I love all that it has to offer. I have one question for whoever looks after this: I was baking the Sprouted Wheat Hoeny bread and it is a*m*a*z*i*n*g.... but what I could not figure was the instructions that said: use 1/4 cup wheat berries, sprouted or 3/4 cups sprouted wheat berries :) Frankly I could not understand where the difference lay. Esp since we move from 1/4 cup to 3/4 cup and the liquids do not change at all. Anyway, I sprouted my wheat berries and I used 3/4 cup (more is always fun :) and my bread tastes like heaven... but kindly explain this pls? To everyone who passes by, BUY THIS BOOK.... It's grand!
Your success and enthusiasm for this recipe and the whole wheat book are inspirational! The 1/4 cup wheat berries, sprouted refers to dry berries before they are sprouted (and increase 3 fold to 3/4 cup). The 3/4 cup sprouted wheat berries refers to the berries once they have sprouted. I hope this explains the recipe ingredients. Irene @ KAF

10/21/2009

Sarah from Middletown, RI

I love this book - with so many recipes and variations, it has expanded my knowledge and use of all types of flours!

08/27/2009

Pam from Wisconsin

I just received this book earlier this week, and I've already selected at least 3 or 4 dozen recipes that I must try immediately! Right away, I was back online ordering white whole wheat flour, oat flour, and barley. I've bake with spelt flour and whole wheat pastry flour regularly, and I can't wait to try out the others. Honestly, there's not a recipe in this entire book (and there are hundreds!) that doesn't sound delicious. This is truly a must-have book!! Thank you, KAF!!!!!

07/01/2009

Samantha from Tyler, Texas

I borrowed this book from the local library for nearly two months, until my husband surprised me with my own copy. These recipes are delightful. I appreciate the nutritional information, the pleasing layout, and the helpful tips throughout. Even my husband gets excited about eating whole grains now!

05/18/2009

Mary S from

I bought this book because my Son and his Wife are very healthy eaters and only cook with whole grains. I must admit that some of the things I tasted that they made were pretty horrible, but they were just substituting whole wheat in recipies. After finding KAF in their cupboard, I went to the site and ordered the book and the companion book (origionally for me). Now I need the whole grain book because I LOVE IT. I never dreamed healthy eating could be so tasty. I love KA products and wouldn't use any other flour. This book is a must even if you don't think you want to eat healthy. Believe me, you won't know the differance in taste. I read the book like it's a novel and I've learned so much about the history of baking with whole grains. Get it, you won't be sorry! I'm ordering another!

05/13/2009

Joanne from Coldwater, MI

I love, love, love my Whole Grain Baking Cookbook! Every recipe I've tried has turned out beautifully and deliciously. The Ginger Bread is to die for and is a favorite of my friends. I haven't tried the cookie, cake, or other sweet goods recipes as I try to not keep that kind of stuff in the house, but I think I'm going to have to try the Molasses Rye cookies. They sound too good to pass up! For Mother's Day I asked for and received the Baker's Companion and the 200th Anniversary Cookbooks. They're fun to just read through.

05/01/2009

Louise Loomis from Roseville Minnesota

I love this cookbook. The pancake mix is wonderful. It makes a good quantity so you can always keep some on hand. The directions for everything I have tried and been very precise and easy to follow.

02/20/2009

Carolyn from Columbia, SC

I have borrowed this book from the library (I always test run cookbooks before buying) and have found it to be a great baking resource. I made the honey whole wheat biscuits last night and don't think I will ever eat a white-flour biscuit again. The multigrain pancake mix is also a great recipe, though I think it needs less liquid (even after standing it was v. thin). So, it passed the test--this is a cookbook I'll buy in the future.

02/03/2009

Julie from CA

This book is a wonderful education in whole grains that I have not been able to find elsewhere. I also gave this for Christmas presents to family members who love whole grain cooking. We like to share what we made and how yummy it was.