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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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Have you heard? Milling at home can be less expensive and healthier than buying pre-ground flours! Much of the flour that is sold in grocery stores has been stripped of its nutrients and has extra ingredients and preservatives added to prolong shelf life. Not only that, but some flours, like almond, can run as high as $15 per bag! There has to be a better way. There is with Have you heard? Milling at home can be less expensive and healthier than buying pre-ground flours! Much of the flour that is sold in grocery stores has been stripped of its nutrients and has extra ingredients and preservatives added to prolong shelf life. Not only that, but some flours, like almond, can run as high as $15 per bag! There has to be a better way. There is with The Homemade Flour Cookbook. Erin Alderson will explore the different ways to grind flour including electric and non-electric grinders, food processors, blenders, and even coffee grinders, making it easy for any do-it-yourself homemaker to have fresh flour whenever needed. Try out great grain recipes like Cheddar Rosemary Farro Scones, Zucchini Feta Empanadas, Einkorn Biscuit Cinnamon Rolls, and Black Pepper Pasta with Goat Cheese and Pesto. There are also dozens of Gluten-Free recipes. Check out Cheddar jalapeño quesadillas with quinoa tortillas, Berry Crisp with Oat Dumplings, or Buckwheat Dutch Baby with Maple Cherries! There are even recipes for legume, nut, or seed flours. Flatbread with sun-dried tomato dip and Feta and Curried Red Lentil Dip are just a few of the recipes that you'll make with your own hand-milled flour!


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Have you heard? Milling at home can be less expensive and healthier than buying pre-ground flours! Much of the flour that is sold in grocery stores has been stripped of its nutrients and has extra ingredients and preservatives added to prolong shelf life. Not only that, but some flours, like almond, can run as high as $15 per bag! There has to be a better way. There is with Have you heard? Milling at home can be less expensive and healthier than buying pre-ground flours! Much of the flour that is sold in grocery stores has been stripped of its nutrients and has extra ingredients and preservatives added to prolong shelf life. Not only that, but some flours, like almond, can run as high as $15 per bag! There has to be a better way. There is with The Homemade Flour Cookbook. Erin Alderson will explore the different ways to grind flour including electric and non-electric grinders, food processors, blenders, and even coffee grinders, making it easy for any do-it-yourself homemaker to have fresh flour whenever needed. Try out great grain recipes like Cheddar Rosemary Farro Scones, Zucchini Feta Empanadas, Einkorn Biscuit Cinnamon Rolls, and Black Pepper Pasta with Goat Cheese and Pesto. There are also dozens of Gluten-Free recipes. Check out Cheddar jalapeño quesadillas with quinoa tortillas, Berry Crisp with Oat Dumplings, or Buckwheat Dutch Baby with Maple Cherries! There are even recipes for legume, nut, or seed flours. Flatbread with sun-dried tomato dip and Feta and Curried Red Lentil Dip are just a few of the recipes that you'll make with your own hand-milled flour!

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. 4 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. 4 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. 4 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. 5 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

    Sage

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

  8. 5 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.

  9. 5 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.

  10. 5 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.

  11. 4 out of 5

    Louise Kuhlman

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

  12. 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.

  13. 4 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.

  14. 5 out of 5

    Katie Fawkes

  15. 4 out of 5

    Sharon

  16. 5 out of 5

    Emily

  17. 5 out of 5

    Russell

  18. 5 out of 5

    Maria

  19. 4 out of 5

    Sheri Bauer

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

  20. 5 out of 5

    Beulah Rocha

  21. 4 out of 5

    Stephanie Nyhof

  22. 5 out of 5

    Maria Frederick

  23. 4 out of 5

    Kathy

  24. 4 out of 5

    Lori

  25. 5 out of 5

    Molly

  26. 5 out of 5

    Maria

  27. 5 out of 5

    Joannie

  28. 5 out of 5

    Karen Wrighton

  29. 5 out of 5

    Chris Goodwin

  30. 4 out of 5

    Cony

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