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The Homemade Flour Cookbook: The Home Cook's Guide to Milling Nutritious Flours and Creating Delicious Recipes with Every Grain, Legume, Nut, and Seed from A-Z

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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 a 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!


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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 a 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!

30 review for The Homemade Flour Cookbook: The Home Cook's Guide to Milling Nutritious Flours and Creating Delicious Recipes with Every Grain, Legume, Nut, and Seed from A-Z

  1. 5 out of 5

    Kristin

    This is an interesting cookbook, and I've had some success with its recipes. I do have trouble, though, with the fact that nowhere does the author address any soaking techniques or other ways of fully unlocking the nutrition of these wonderful alternative grains and seeds. I've used it more as a pictorial reference and inspiration, often looking up fully-relevant recipes from other sources. Also, a minor gripe, the quantities these recipes cook for are tiny. I've had to sextuple some recipes -- This is an interesting cookbook, and I've had some success with its recipes. I do have trouble, though, with the fact that nowhere does the author address any soaking techniques or other ways of fully unlocking the nutrition of these wonderful alternative grains and seeds. I've used it more as a pictorial reference and inspiration, often looking up fully-relevant recipes from other sources. Also, a minor gripe, the quantities these recipes cook for are tiny. I've had to sextuple some recipes -- buckwheat crêpes, for example -- to make enough for my family to eat. But, it has been a turning point in my willingness and ability to use other whole grains rather than just my normal hard wheat. And its simple whole-wheat bread recipe has become our new household staple.

  2. 5 out of 5

    Raelene

    The layout of this cookbook/ handbook is lovely and the photos are beautiful. I liked that she included descriptions of each grain (I learned so much!). The recipes are straightforward and easy to follow (though she’s obviously cooking for 1-2 and not a whole family - the yields are teeny). I also really liked her approach/theme throughout: “I’ve done a lot of experimenting and this is what I’ve found. Use these recipes/descriptions as a starting point and experiment on your own to figure out wh The layout of this cookbook/ handbook is lovely and the photos are beautiful. I liked that she included descriptions of each grain (I learned so much!). The recipes are straightforward and easy to follow (though she’s obviously cooking for 1-2 and not a whole family - the yields are teeny). I also really liked her approach/theme throughout: “I’ve done a lot of experimenting and this is what I’ve found. Use these recipes/descriptions as a starting point and experiment on your own to figure out what works/tastes best for you.”

  3. 5 out of 5

    Rick Jackofsky

    Mostly a cookbook but there are also brief descriptions of various, grains, beans, nuts, and seeds that can be ground into flour or meal. The recipes often make use the whole grain (bean, nut . . .) as well as the ground product. All in all a nice panoramic view and introduction to milling homemade flour.

  4. 5 out of 5

    Debrah

    Description of grains and a couple of recipes I was really looking for a book to go more in-depth on how the grains work differently from the basic AP flour and how to work with them. This book isn't it unfortunately. Description of grains and a couple of recipes I was really looking for a book to go more in-depth on how the grains work differently from the basic AP flour and how to work with them. This book isn't it unfortunately.

  5. 4 out of 5

    Beth Kakuma-Depew

    I'm not sure I will be milling my own flour. But many of these flours can be found at specialty stories. I get amaranth flour, millet flour and others from the Indian aisle of the International grocery store. And the recipes look fascinating! This is great resource for gluten-free cooks. I'm not sure I will be milling my own flour. But many of these flours can be found at specialty stories. I get amaranth flour, millet flour and others from the Indian aisle of the International grocery store. And the recipes look fascinating! This is great resource for gluten-free cooks.

  6. 4 out of 5

    Dawn

    I have made a couple of these recipes now and I love the fun of using different flours. But so far, while the recipes turn out great, they taste only so-so.

  7. 4 out of 5

    Sheryl

    Good resource!

  8. 5 out of 5

    Teri

    Very comprehensive coverage of flours. Wonderful recipes too. A great book for those who want to mill their own flour. I prefer when recipes provide nutritional info.

  9. 5 out of 5

    Sarah

    Erin’s recipes are easy to understand and the little tidbits sprinkled throughout are a lovely garnish!

  10. 4 out of 5

    Stanley Hodgin

    I was interested in grinding wheat and making bread . Since reading this publication I now buy wheat in 50pound bags and the price comes to .88 cents per pound delivered. The recipe in the book is simple and easy. If a person is interested getting started making wholesome delicious bread try this book.

  11. 4 out of 5

    Michael

    I'm excited to dig deeper into this book. Like the author, I love to experiment with my cooking and adding the concepts of homemade flour to my cooking/baking gives me so many new options. I made the Feta and Red Lentil Dip this weekend for a BBQ and it was a hit. I can't wait to cook more from this book. I'm excited to dig deeper into this book. Like the author, I love to experiment with my cooking and adding the concepts of homemade flour to my cooking/baking gives me so many new options. I made the Feta and Red Lentil Dip this weekend for a BBQ and it was a hit. I can't wait to cook more from this book.

  12. 4 out of 5

    Mickey

    A very good book on making your own flour, which this book is about. I have my own nutrimill and a seed and nut grinder and now on to other books on baking.

  13. 4 out of 5

    Louise Kuhlman

    A great introduction to home milling, with recipes that work for a wide variety of grains.

  14. 4 out of 5

    Caroline

    An excellent resource that combines information about grains, even ancient ones, with several recipes for each one. I perfect winning combination. A must have for me. I'm going to purchase it. An excellent resource that combines information about grains, even ancient ones, with several recipes for each one. I perfect winning combination. A must have for me. I'm going to purchase it.

  15. 5 out of 5

    Angela Shields

    Great Book I don't usually read a cookbook from beginning to end, but this book was full of wonderful information. I enjoyed it. Great Book I don't usually read a cookbook from beginning to end, but this book was full of wonderful information. I enjoyed it.

  16. 5 out of 5

    Katie Fawkes

  17. 5 out of 5

    Sharon

  18. 4 out of 5

    Emily

  19. 5 out of 5

    Lizabeth

  20. 4 out of 5

    Russell

  21. 5 out of 5

    Maria

  22. 4 out of 5

    Sheri Bauer

    If you wish to mill grains, this is a must have on your shelf.

  23. 5 out of 5

    MrS-GR

  24. 5 out of 5

    Miss.terri

  25. 4 out of 5

    Beulah Rocha

  26. 4 out of 5

    Stephanie Nyhof

  27. 4 out of 5

    Maria Frederick

  28. 4 out of 5

    Kathy

  29. 5 out of 5

    Lori

  30. 5 out of 5

    Molly

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