I recently found at Wholefoods an unbleached white flour w/germ in their bulk section. It is really really good! Per 1/4 cup: 23 carbs, 13 fiber, 8 proteins!! It is only .69 cents per pound, and tastes truly like every other white flour. Anyone else been cooking with it yet? I've made pie crust for tarts--very good; rolls stretched with a bit of wheat bran, soy powder and gluten--very good; breading for fried chicken--excellent. Made really good apple tarts with Lucky Leave's No Sugar Added apple pie filling and that flour! Anyone else been cooking with it? Found any limitations/downfalls, cause I haven't. (Sorry, I posted this already as a reply, when I guess I meant to start a new thread--sorry for whom this is a dup!)