The Homemade Flour Cookbook
Published by Quarto Publishing Group USA
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.
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.
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