Whole Grain Baking Cookbook by Sue Gregg

Add this to your kitchen library if you're interested in whole grain baking or simply want to know more! This book would make a lovely gift, too. Although I'm a seasoned cook and baker in our home, whole grain baking is a whole new territory that we've ventured into and there is so much we are both hoping to learn. We have been enjoying using our grain mill to make fresh flours form whole grains but needed a guide to help us lay a solid foundation. Sue Gregg is a talented home cook, writer, educator and she has lots of nutritious and creative recipes. Personally, I find this book fun to read and much more helpful than expected since there is so much history, ingredient and baking and nutrition science explored and explained. In a few months time, I hope to come back for a review on the recipes and information in this wonderful little book! The book is made and printed in the United States and the quality is very nice. The front cover is reinforced and protected by a clear sheet that lays on top (we appreciate that since baking can get messy very quickly) that's attached to the binding and there is also a CD that is included in a clear pouch in the very back. I'm looking forward to sitting down and reading everything and learning new things. My husband was very happy to see a healthy waffle recipe. Cheers to making delicious "staff of life" for many years to come! : )

I thought I was buying a coookbook on baking with whole grains. I’m new to the whole grains movement and am always looking for ideas beyond the traditional loaf of bread. Much to my delight and surprise, the author, Sue Gregg, goes above and beyond just providing recipes. She details out the components needed to cook with whole grains and why they are important, and even options and why the options may be better (buttermilk vs. soured milk vs. acidified medium, for example). I spent two hours combing over the book the first day I got it.

I have always found Pleasant Hill Grain a delightful company to work with, and will continue to use them as a resource going forward.

Seems like a great book for the history and background on grain and whole wheat, in addition to steps and recipes. I love pictures in cookbooks, so I wish there were more of those and the binding / paper aren’t the easiest to turn, sometimes catches. Have tried 3 recipes and they all turned out. It’s a great little reference and resource on information that might otherwise be hard to find.

This was an ok cookbook with a lot of history and detailed information. I was expecting more recipes.

Sue Gregg is like the grandma you never had. She has been around for years cooking quietly, discovering better and better techniques for health and taste. I owned her whole set of books in the '80s and was blessed to see this updated one on the market dealing with sourdough and soaking grains for better health. Anything you get from her will be honest and joyful. I heartily endorse this cookbook!

I purchased a gain mill and established a granary a few years ago, but was unable to make full use of it. I lacked knowledge and basic baking skills, especially ingredient substitutions for a person who is lactose intolerant. Sue Gregg's book is wonderfully complete while being concise. Its encyclopedic style allows the reader to find solutions to quandaries quickly as well as contains a good selection of recipes.

Well written resource for freshly milled wheat and grains! Love the spiral bound format so It will lay flat!

This is a great book for people who do not have a grain mill and want to cook with whole grains using their blender. I bought it with my grain mill, and was disappointed. It does include a DVD with lots of recipes.

This cookbook contains a lot of useful information in using whole grains.