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Contact GramQx

Contact GramQx

Use the form below to contact GramQx. We read every genuine message and reply to corrections and questions as quickly as we can. For conversion corrections, please include the ingredient, the amount, the value you believe is correct, and the source if you have one — corrections supported by King Arthur Baking or USDA FoodData Central are checked first. For general questions about a tool or an article, say which page you were on and what you were trying to do. For advertising or partnership enquiries, say who you are and what you have in mind. GramQx does not sell ingredients, does not take orders, and does not give personal cooking or medical advice.

Please do not send passwords, payment details or personal documents through this form. The form asks only for your name, your email address and your message, and nothing else is required. Your email address is used only to reply to your message and is never sold, shared or added to a mailing list. If you do not hear back within a few working days, please check your spam folder — replies sometimes land there. This page itself is the contact point for the site; there is no phone number and no postal address, because GramQx is a small independent site run online. Messages about a specific tool or article are answered first, because they usually point to a correction that helps every reader, not just the person who wrote in.

What Happens After You Write

Corrections are checked against King Arthur Baking and USDA FoodData Central, and if the correction is right, the tool, the table and the article are all updated together, because they share one standard. Questions about a tool are answered with a worked example using your numbers, where possible. Advertising enquiries are considered on whether the product is relevant to home baking and whether it meets Google's advertising policies. Messages that are spam, abusive or asking for personal data are ignored. If your message is about a recipe rather than a conversion, please include the recipe or a link to it, so the answer can be specific rather than general.