Grains and pulses, nuts and seeds: recipes from breads and tortillas
to pancakes and pies.
In this timely new book Christine McFadden explores the way in which
flour has been a staple part of our diet, and provides a comprehensive
look at the alternatives to traditional wheat flour.
With an increasing and at times bewildering choice of flours online and
in shops, this book follows a usable A-Z format, providing a CV of sorts
for each flour (including plant source, gluten/protein content, flavour
profile and how best to use). Each of the flours featured is accompanied
by suggested recipes from Christine's kitchen, and these recipes
demonstrate the often underestimated ways in which flour is used.
Flours range from cassava and quinoa to cricket flour and coffee flour,
with delicious recipes such as cheddar and chilli cornbread (using
amaranth flour), salted chocolate tart with buckwheat and walnut pastry,
spicy onion pancakes (using moong dal) and spring lamb pot pies (with
tradition plain wheat flour).
Recipes are accompanied by beautiful photography to bring the dishes to
life.
