Whole grain flours

[Guest guest]

How would you rank these flours in order of strongest flavor to most

mild flavor? Yes, I'm still trying to find a good white flour

substitute for my family. I'm resigning myself to the fact that 1/3

of the flour in my recipes will need to be white flour, until my

family gets used to the flavor of whole grain flours. Baking with

whole grain flours is a different ball park altogether.

whole wheat, white whole wheat, whole wheat pastry flour, spelt,

sorghum, barley, brown rice, oat, kamut, quinoa, and triticale (and

any other flour that you know about)

Thank you.

Peace and Love of Christ be with you,

Robin