Q: I recently purchased a bag of 100% Whole Grain Organic Sorghum Flour from the local farmers' market, and have had a hard time finding recipes online that call for sorghum flour. Those that I have found also call for many other ingredients and special flours. Any suggestions for some fairly simple recipes that call for sorghum flour?

Sent by Raven More

Q: I bought a bag of Organic Ezekiel flour at my local health food store - it contains wheat, rye, barley, millet, lentils, and soybeans. I have tried adding in a cup of this flour when I make bread or buns but it seems to be lacking gluten (I think) because the bread and rolls don't rise up, they just puff out to the side. How can I use this flour?

Sent by Sarah

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A year ago we weren't sure if grain mills were good investments or not. But after reading a recent LA Times article about the joys of grinding whole-grain flours at home, we're itching to get our hands on a grinder and find out if freshly milled flour is as easy and tasty as it sounds. More

Yes, one is made of flour and the other of corn. But as I stood in the grocery store the other day with one of each in my hands and a foggy memory of what the recipe called for, I had to ask myself if it really mattered which one I bought. Can't we just substitute one for the other? More

We asked you about your favorite gluten-free flours earlier today, and I wanted to chime in with one more: my favorite. Over the last several years as more and more gluten-free recipes worth trying have surfaced, it seems as though I've had a constant stock of coconut flour in my pantry. It's 100% gluten free and is loaded with fiber and packs a protein punch as well. It has quickly become my go-to flour for baked goods, gravies and even smoothies. You heard me — smoothies. More

In the popular imagination, the Stone Age diet contains one thing: meat. But according to a paper published this week, people across Europe were grinding and eating grains as flour 20,000 years before the dawn of agriculture.

Does this mean the end of the Caveman Diet? Let's hope so. More

While we haven't given up on making our own soba noodles, we do have almost an entire bag of leftover buckwheat flour just begging to be used in creative and interesting ways. We've had whole buckwheat groats a few times, but we have less experience with the ground flour. Any suggestions? More

We never even considered milling our own grain until we started doing a lot more multi-grain baking and cooking. Those quinoa and spelt flours get expensive! It sure would be nice to buy the whole-grains or nuts for these flours in bulk and grind them ourselves at home. Do any of you do this? More

King Arthur Flour has been our flour of choice ever since we first started baking. It's a reliable product of consistently high-quality, and definitely can't be blamed for any of our baking flops! We are so happy to see the company come out with a line of gluten-free flours and mixes so more people can benefit from their excellent products! More

This is the book we've been waiting for. A cookbook that takes all those incredible flours with names like amaranth and kamut that have started appearing in stores, and tells us what to do with them. A cookbook that goes beyond just substituting whole grains for all-purpose flour and actually explores what each kind of grain has to offer. No matter what kind of baking you do, you'll want to check out this cookbook! More