![]() ![]() You may need to bump up the liquid just a touch in recipes using heavier, ancient grains. They tend to be heavier and more full-flavored, but that often results in more interesting baked goods. These all deliver good nutrition, distinct flavor, and can reliably be used in place of 25 percent (or more) of white or whole-wheat flour in pancakes, muffins, cookies, and quick breads.
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