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

by Erin Alderson

Overview

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!

Product Details

ISBN-13:	9781592336005
Publisher:	Fair Winds Press
Publication date:	06/01/2014
Pages:	224
Sales rank:	304,233
Product dimensions:	7.50(w) x 9.20(h) x 0.70(d)

About the Author

Erin Alderson is the recipe developer, photographer, and voice behind the whole foods, vegetarian blog Naturally Ella. Erin started blogging on a whim in 2007 as a healthy baking blog but has since then grown into a thriving seasonal, whole foods resource site. She grew up in a traditional middle class family that had a diet largely subsistent on fast food. When Erin’s father suffered a massive heart attack, she began to question her own health and eating habits. Since then, she has ditched processed foods in lieu of whole foods. Erin is a large proponent of local agriculture and seasonal eating, which has become a large part of the Naturally Ella blog. Erin is also the author of The Homemade Flour Cookbook (Fair Winds Press). naturallyella.com

Photographer and Web designer Erin Alderson is the voice behind Naturally Ella, a whole foods, vegetarian blog that features accessible, healthy recipes. Erin’s work has been featured on The Kitchn, Food and Wine, Food52, and Bon Appetit. When not creating a mess in the kitchen, Erin can be found in the mountains hiking or snowboarding. She currently resides in Sacramento, California, with her husband, Mike, and her husky, Radar.

Table of Contents

Introduction: My Unprocessed Kitchen 9

Chapter 1 Milling at Home 11

Chapter 2 Glorious Grains 23

Barley 25

Rye 31

Kamut 36

Emmer 42

Einkorn 48

Spelt 53

Wheat Berries 58

Soft Wheat Flour 64

Durum Wheat Berries 70

Chapter 3 Gluten-Free Grains 77

Teff 78

Brown Rice 84

Amaranth 89

Millet 94

Quinoa 100

Oats 106

Corn 112

Buckwheat 117

Sorghum 122

Sweet Rice 128

Chapter 4 Lovely Legumes 135

Chickpeas 137

Lentils 143

Black Beans 148

Fava Beans 153

Split Peas 158

White Beans 164

Chapter 5 Nourishing Nuts and Seeds 171

Flaxseeds 172

Pumpkin Seeds 178

Sunflower Seeds 184

Almonds 189

Pistachios 194

Hazelnuts 200

Walnuts 205

Pecans 211

Resources 217

Acknowledgments 218

About The Author 219

Index 220

Editorial Reviews

"It is hard not to get inspired by Erin's passion for milling ancient grains, nuts, and legumes in her kitchen. If you are curious about exploring amaranth, teff, spelt, or Kamut, you'll want this book. You might even buy a grain mill!" —Maria Speck, author of the award-winning Ancient Grains for Modern Meals, a New York Times notable book and winner of the Julia Child Cookbook Award

"So many great ideas in this book and a find for anyone experimenting with alternative flours in both sweet and savory cooking." —Sara Forte, author of The Sprouted Kitchen

"Erin's easy-to-follow instructions on milling your own flour will have even the most inexperienced cook running for the kitchen." —Ashley McLaughlin, author of Baked Doughnuts for Everyone

From the Publisher