I was originally introduced to King Arthur Flour's Whole Grain Baking cookbook while visiting family over the holidays. The large slice of cake on the cover was all it took to gain my interest, and before I knew it, I was flipping through more than 600 pages of recipes and nutrition facts.
Not long after, I happened upon it again - this time in the library's collection. I brought it home with me that same day, and soon found myself trolling through baking aisles and bulk bins in search of the best spelt or brown rice flour. I was a whole grain convert, expanding my newly accrued knowledge to other recipes, substituting flours and incorporating ingredients like whole yellow cornmeal, barley, and whole wheat pastry flour into my favorite recipes. My days of using plain old all purpose flour had ended, and I haven't looked back since.
Whole Grain Baking covers every possible category, from breakfast to quick breads to pastry. It features modernized classics such as sourdough bread and, yes, even chocolate chip cookies, with recipes that are only enhanced by healthier whole grains. I have since purchased the book for my at-home collection of cookbooks. The recipe for buckwheat pancakes is the only one I use, and the restaurant dinner rolls are a welcome addition to any type of soup made in my kitchen. Highly recommended for health conscious and avid bakers, or for those of us who can't resist a new kitchen experiment.