Mill your own fresh, nutritious flours guided by profiles and grinding
tips for over 30 types of grains, legumes, nuts, and seeds--then savor
their unique flavors and textures in 100 tantalizing recipes.
The reasons to mill your own flour are plentiful. Home-ground flour is
fresher, nutrient-dense, safer from cross-contamination with
allergens, and free from preservatives and chemicals. It also offers
a diversity of new flavors and gluten-free options. Plus, grinding flour
at home is surprisingly easy, versatile, and inexpensive.
In The Homemade Flour Cookbook, author Erin Alderson provides an
overview of home milling equipment--including electric and non-electric
grinders, food processors, blenders, and even coffee grinders--followed
by flour-ingredient profiles and an abundance of sweet and savory
recipes for enjoying your homemade flour.
Discover a great wide world of culinary possibilities with flours made
from glorious grains such as barley, kamut, einkorn, and wheat
berries; gluten-free grains including amaranth, quinoa, oats, and
buckwheat; lovely legumes like chickpeas, black beans, and lentils;
and nourishing nuts and seeds such as flaxseeds, sunflower seeds,
almonds, and walnuts. Each profile describes the ingredient's distinct
flavor and culinary history, with tips on where to find it and how to
grind it and cook with it.
Accompanied by gorgeous photography, the recipes include:
- French Toast with Rye Bread and Bourbon Cherries
- Blueberry Amaranth Muffins
- Sweet Corn and Ricotta Ravioli with Butter Basil Sauce
- Tomato Basil Socca Pizza
- Green Pea Flour and Zucchini Fritters with Dill Yogurt Dip
- Cheddar Jalapeno Quesadillas with Quinoa Tortillas
- Spelt Pull-Apart Dinner Rolls
- Berry Cobbler with Oat Dumplings
- Angel Food Cake with Rice Flour
- Lemon Pistachio Cake with Cream Cheese Frosting
Ditch the overprocessed, preservative-filled store-bought flour. Add
delicious variety to your diet and save money by making your own
wholesome flour at home!
