The Essential Home-Ground Flour Book: Learn Complete Milling and Baking Techniques, Includes 100 Delicious Recipes

by Sue Becker

How to create flour at home. The many benefits of home flour milling include taste and flavor and the appeal of making a healthy food that tastes good and is seriously nutritous. Home ground flour milling can also save countless dollars just in the cost of bread alone, especially for those with special dietary needs and restrictions, and improved health leads to reduced medical costs. This comprehensive how-to details the whole process behind home flour milling with features such There are also 100 recipes for tasty quick breads, rolls and buns, muffins, pancakes, coffee cakes, biscuit and scones, cookies, brownies and pastries, plus others that are gluten-free, dairy-free and vegan. The Home Ground Flour Book is ideal for anyone who wants to create their own flours.

Genres: Cookbooks, Cooking, Nutrition, Health

288 pages, Paperback

Published May 10, 2016

About the author

Sue Becker is a popular speaker and teacher. Since 1992, she has been teaching others the healthful benefits of whole grain nutrition and baking with freshly milled flour. She is a business owner and has a degree in Food Science from the University of Georgia.

Reviews

[Maggie Griffin · Rating 4 out of 5]

Very thankful for this resource. Never looking back after hopping on the freshly milled flour train.

I only wish her recipes weren’t in mL….. What kind of insanity is that. And wished she talked about preparing grains with sourdough. But I can get over those things.

Her background in food science really shines in the front half and it was wildly fascinating (and sad) to learn about the history of flour.

[Lucinda Blagg · Rating 5 out of 5]

OMG! Just the book I wanted for Christmas! Everything, and I mean EVERYTHING I needed to know to grind my own flour. This book also includes information on all the other elements of baking, including information on yeast, sugar, lecithin, vital wheat gluten, and the science of how gluten is formed, etc. It is NOT a sourdough book. Included are lots of recipes for a wide variety of baked goods, all using home ground flours, which will help me become more versed in the uses of these flours. All Purpose flour....look out! This is an extremely well written book, and the format, which includes lots of short tips on the side of the pages, keep in interesting. I have never read a cookbook until now. Okay, okay. I'm done raving about it. Your turn! Read this one before you buy your mill!

[Lauren Fee · Rating 4 out of 5]

This was a really helpful guide and friend to getting started with grinding your own flour. I was inspired, encouraged, and learned so much about the science behind baking and all things grain that I am looking forward to practically applying in the kitchen. After reading this book, I am more convinced than ever that our culture's problem with "gluten" is really due to the processing that flour undergoes to ensure shelf sustainability and that the baby has been thrown out with the bath water and gluten labeled the evil culprit of which I am sure, in a few years, we will once again "discover" was to our detriment. My only critique was that the book felt so comprehensive in general, but it didn't address anything about using sourdough as a yeast alternative. I am sure that the author baked primarily with yeast herself, but wish sourdough would have at least been addressed.

[Laura · Rating 4 out of 5]

This is a great book if you're interested in getting started with milling your own flour. Sue Becker is a wealth of knowledge, and I've learned so much from her podcast and YouTube channel. Her recipes aren't my favorite though.

[Micaela Rojas · Rating 5 out of 5]

Very helpful resource!

[Trina Reynolds · Rating 5 out of 5]

Why didn't I get this sooner? All the info, simply organized to help you take your freshly ground grains and turn them into tasty breads. A must read for the aspiring baker!

[Kasey Werner · Rating 5 out of 5]

Love this book so much ! It’s got great background info on grinding your own grains and how to make homemade bread and other baked goods from those grains! Super, super easy to follow and I love how they have tips and tricks on every page and ideas for ingredient substitutes. I’ve learned a lot from this book.

[Stace · Rating 4 out of 5]

The only topic not covered or discussed that I feel should be included is the nutritional benefit of soaking your grains for 8 hours to allow sprouting to begin and then dehydrating for 8 hours before grinding. Easy to understand conversions included along with basic nutritional knowledge of various grains. Cannot wait to try Kamut for pizza crust this weekend.

[Jenna · Rating 5 out of 5]

this was the perfect how-to guide for anyone interested or knows nothing (me lol) about baking! i loved learning about the benefits of baking with freshly milled flour and the history of how commercial flour came about. i’ve been listening to “sue’s healthy minutes” podcast too and all of the “it’s the bread” stories about how people have healed chronic health issues just by adding in freshly milled flour recipes to their diets are SO inspiring! Jesus compared himself to bread so it makes sense that it would be something we would want to embrace in our diets and not fear. we’ve just been eating it wrong for decades which i now believe is one of the main causes for massive spikes in health issues. due to industrialization, flour bought in grocery stories today is lacking the vital nutrients from the grains that only freshly milled flour can produce. this book is filled with amazing recipes that i can’t wait to try! 😍

[Erin · Rating 5 out of 5]

I bought this book on the recommendation of a friend and didn’t expect to “like” it so much. I found it very interesting and informative. I can’t wait to start making breads and other treats using the recipes included as well as all the help provided. I highly recommend this book if you are wanting to get away from white flour. Even if you don’t grind your own wheat or spelt, this book will go be a great source of information

[Kelly B. · Rating 5 out of 5]

This book was helpful in teaching the differences between types of wheat for baking as well as so many tips and tricks for other grains. The recipes are delicious, I am obsessed with the Ranger cookies.
This book also covered a lot of history on grains, flour and our food systems and how they've changed and affected nutrition over the last century and that all really resonated with me and my goals I'm the lifestyle changes we've made as a family.

[Bridget O'Hearn · Rating 4 out of 5]

So interesting because Sue Becker shows how milling your own flour changes your gut for the better. All of these gluten intolerances in our day and age are because of the processed flour in our food supply. This book definitely convinced me to mill my own flour and has changed my health for the better. Plus, it includes awesome, delicious recipes to make!!!!!!

[Madison Wright · Rating 5 out of 5]

Extremely informative about all things baking! The recipes are delicious. Learning to mill grain at home has been one of the most fun and transformative skills I have ever embarked on. Sue Becker is the queen of whole grains.

[Amber Brandsrud · Rating 5 out of 5]

If you have any interest in grinding your own wheat, this is the book you need to have. So much information and great recipes.

[Grace · Rating 4 out of 5]

Good info! Some to be taken with a grain of salt but a lot of great tips!

[Aliisa · Rating 5 out of 5]

This is a great book! If you’re new to milling your own flour, this is a great book. So much information and lots of great recipes.

[Christy · Rating 4 out of 5]

A wealth of knowledge and we’ve enjoyed the first recipe I tried: banana bread! :)

[Lauren Gantt · Rating 4 out of 5]

VERY helpful and practical. I’m so excited to start milling my own flour to bake bread soon!!! Team whole grains!!

[Hailey Gurr · Rating 4 out of 5]

Very good book on the science behind making bread and the history of different grains and how to use them. Excited to put my new knowledge into my baking.

[Kasey Damery · Rating 5 out of 5]

All my questions were answered with this book. Loved Sue’s thorough and scientific explanations! Excited to experiment with all the delicious recipes.

[Rachel Vandenberg · Rating 5 out of 5]

Love the background information in this book. It brings excitement to milling flour at home, and puts your health in your own hands.
The author speaks plainly, and her logic is easy to understand.

[Julie Keller]

Excellent, but nary a sourdough or birthday cake recipe in sight!

[Sheena · Rating 5 out of 5]

Absolutely love Sues Knowledge and way of passing on all the studies of nutrients in flour and all the recipes are wonderful

[Tracy Reed · Rating 4 out of 5]

I ordered this book when I was still just part-way through watching Sue Becker's You Tube class video "Only Real Bread!" It's a great resource to learn about baking and all the different grains you can fresh-mill.

I deducted a star for two reasons:

1. There's nothing at all included for sourdough bakers, which is what I primarily make.

2. There is a major oversight!!! It’s easiest to measure fresh grains for milling in grams rather than cups! 500g wheat berries = 500g fresh-milled flour. Simple. No conversion chart needed. But 4 cups wheat berries does NOT equal 4 cups of fresh-milled flour. You may need to mill 3 1/8 cups berries to yield 4 cups flour, which is just annoying because you have to check a chart every time. BAH! With grams, instead of having to figure out how much to mill, there’s no guesswork. You mill exactly what you need. Easy. And you have less dishes too because you just mill it right into your bowl. I’m guessing that Sue is aware of this but is die hard for using cups instead. It’s just a hard no for me to have to convert something every time using a chart, when it’s not actually necessary. For that reason I don’t use a lot of the recipes, but I do use some. I convert them into grams though so that when repeating them in the future, no more conversions are needed. I just think she should really include both measurements so people have the option. Because once someone has figured out that measuring by weight requires no conversions... they're going to prefer that method over cups!!!

[Lyssette Smith · Rating 5 out of 5]

This is a very informative book on different kinds of flour and which grains to use for different kinds of bread, pastries, cookies and cakes to bake. Bonus she even has receipts...yum yum