You can always throw a handful of millet or oats into whatever you’re baking for a little nutritional boost, but the real basis of most whole grain baking will be whole wheat flour. Wheat and spelt are the only grains with enough gluten to give you that chewy texture that you want with many baked goods, but you can try mixing in small amounts of other types of flours such as millet, quinoa, rye, or barley for different flavors and added nutrition. An easy way to start baking with whole grains is to substitute half of the flour in any recipe with whole wheat. If you go all the way to whole wheat, you may find that the end result is too heavy, so increase the baking powder by one teaspoon for every three cups whole wheat flour or use more yeast and increase rising times for yeasted breads.

Recipes to try: Whole Wheat Pizza Dough Organic Whole Wheat Sandwich Bread with Oats and Pecans Blueberry Whole-Wheat Pancakes with Blueberry Syrup