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

Mill your own fresh, nutritious flours from over thirty types of grains, legumes, nuts, and seeds—with this complete guide featuring one hundred delicious recipes.Grinding your own flour at home is an easy and inexpensive way to enjoy a wide variety of delicious, fresh fours that are nutrient-rich, safe from cross-contamination with allergens, and free from preservatives and chemicals. The Homemade Flour Cookbook is your comprehensive guide to getting started making and using your own flours. 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 new culinary possibilities with flours made from grains such as barley, kamut, einkorn, and wheat berries; gluten-free grains including amaranth, quinoa, oats, and buckwheat; legumes like chickpeas, black beans, and lentils; and 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.

Genres: Cookbooks, Cooking, Nonfiction, Food, Food and Drink

227 pages, Kindle Edition

First published June 1, 2014

Reviews

[Kristin · Rating 3 out of 5]

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.

[Raelene · Rating 3 out of 5]

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.”

[Rick Jackofsky · Rating 4 out of 5]

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.

[Colleen Schimmel · Rating 5 out of 5]

All the information I expected and more!

I really enjoyed reading this book and its many recipes. From the best methods of grinding into flour to expectations when us

ing them for baking. This book does not disappoint. Terrific introduction to milling. Wonderful book to keep handy as a reference.

[Beth Kakuma-Depew · Rating 4 out of 5]

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.

[Debrah · Rating 2 out of 5]

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.

[Dawn · Rating 3 out of 5]

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.

[Sarah · Rating 5 out of 5]

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

[Teri · Rating 4 out of 5]

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.

[Sheryl · Rating 5 out of 5]

Good resource!

[Antonia Nuzzolo · Rating 1 out of 5]

As an experienced freshly milled flour baker, I tried making the very simple tortilla recipe and the concoction that came out was so disgraceful I might be going straight to hell for creating it

[Stanley Hodgin · Rating 4 out of 5]

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.

[Michael · Rating 4 out of 5]

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.

[Mickey · Rating 5 out of 5]

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.

[Caroline · Rating 4 out of 5]

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.

[Louise Kuhlman · Rating 4 out of 5]

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

[Sheri Bauer · Rating 5 out of 5]

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