Does anyone bake with "non-traditional" flours?

[HeathDW]

I recently got some locally produced flours (Barley flour, Hard red wheat flour, Kamut flour) I'd be interested in any recipes folks can suggest for baking with them or general suggestions for how to use them. I'm most interested in bread recipes, but other suggestions (e.g. pancakes, pastry, etc) are welcome.
TIA!

[testkitchen45]

I don't have a lot of King Arthur recipes typed up, but the cookbook I love is called King Arthur Flour Whole-Grain Baking. It's loaded with "unusual" flours and might be a good place to start. :)

[Grace]

Here is a long thread about the book that Testkitchen recommends (I have it too and highly recommend it as well, as do many others here). I am sure you would get lots and lots of ideas from this book - it's huge. You can also do a search here on this board (while you wait for replies, this board is slow over the weekend) for the specific flours individually and probably come up with a few things as well.

http://community.cookinglight.com/showthread.php?t=99973&highlight=grain+baking

ETA - hard red wheat flour is just regular whole wheat flour. Most all of our wheat is milled from hard red wheat. I personally prefer white wheat (and whole wheat flour made from that particular strain), so you will see a lot of recipes that call for white whole wheat vs. regular whole wheat. I imagine you could use them interchangeably, but if you want to stick to the recipe, than just use recipes that call for regular whole wheat which comes from red hard wheat.

[HeathDW]

Thanks for the recommendations...I'll check out the book.