Q: If I give up white flour, how will I ever bake anything again? Are there substitutes that work?
A: You’re in luck. These days there’s a bounty of flours made from 100 percent whole grains and pseudo-cereal (like amaranth) that work well for baking when combined with whole wheat flour or used on their own. They’ll benefit your baking (the flavors are great) and your health.
Refined, white flour ha…