I’m really into spelt flour. I used to be into whole wheat pastry flour — and I do still like that — but my favorite flour with which to bake is currently spelt. When we lived in Morocco I made an interesting spelt-brown rice bread from Amy Chaplin’s cookbook At Home in the Whole Foods Kitchen because I couldn’t find the chewy whole grain bread of my dreams. It was great. But bread-baking is the kind of enterprise one undertakes when you have loads of free time — or only one child. So I don’t often bake bread anymore. And that’s fine. My local health food market sells a stellar spelt sourdough. Of course I do make other flour-y things; cake, obviously, cookies, etc., and pancakes. My latest favorite recipe comes by my friend Amy Palinjian’s brilliant website yummytoddlerfood.com and is a perfect foil for spelt flour (she uses buckwheat flour; you could also use oat or a whole grain of choice).