June is one of the two months out of the year here in Arizona for harvesting mesquite pods. These are often used in place of hardwood chips to smoke meats, AND to grind into flour. The pods make a rather sweet flour (no gluten, obviously). I've read that a tablespoon or two adds a distinct flavor to breads. I have never tried this flour in a bread recipe (yet). Has anyone every tried mesquite flour? I think I'll try it tonight . . . I'll let you know.

Phxdog (Scott)

Hello, I am new to all of this.  Years ago, I did teach myself how to make basic bread from a recipe.  But since then I have grown in the health world and become a food snob.  I now want to grind grains and make bread this way.  Once I get this down, then I would like to move on to sourdough starters.  But first this.  I have a KA mill grain and have never used it yet.  Still in it's box new.  I went to go buy some wheat, rye, and spelt grains the other day at a coop health store and found that there were several options, that I was unaware of.  The book, for ordering, would s