chiraag, I've started experimenting with some baking using home-milled flours (other than whole wheat flour, which...we could do, but we don't have nearly enough wheat and store-bought flour is cheap enough). Made a multigrain flour using Kamut wheat, sorghum, tricolor quinoa, brown and red rice, (proso) millet, buckwheat, green lentils, and red lentils. I'm using the Multigrain struan recipe from Peter Reinhart's Whole Grain Breads, so letting it sit overnight before baking.
Add comment