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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 Paperback – June 1, 2014


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Product Details

  • Paperback: 224 pages
  • Publisher: Fair Winds Press (June 1, 2014)
  • Language: English
  • ISBN-10: 1592336000
  • ISBN-13: 978-1592336005
  • Product Dimensions: 9.2 x 7.4 x 0.9 inches
  • Shipping Weight: 1.5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #19,176 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Grapefruit Barley Scones
Grapefruit Barley Scones
Grapefruit Barley Scones

These scones are a bit messier to make than traditional scones, but I find the extra mess well worth the flavor. The tartness of the grapefruit is countered nicely by the slight sweetness of the barley flour. However, if the tang of the grapefruit isn’t your favorite, trying subbing oranges instead.

Yield: 4 large or 6 medium scones

Directions:

Preheat the oven to 400°F (200°C, or gas mark 6). Line a baking sheet with parchment paper. In a large bowl, whisk together the barley flour, baking powder, salt, and baking soda. Zest the grapefruit and rub the zest into the flour mixture. Carefully cut the peel off the grapefruit, dice, and squeeze the juice into a bowl. Set the juice and squeezed grapefruit pulp aside. Cut the butter into the dry ingredients using a pastry blender, 2 knives, your hands, or a food processor until the dough is in pea-size pieces. In a smaller bowl, whisk together the egg white, milk, and 2 tablespoons (40 g) of the honey. Stir into the dry ingredients until the dough pulls together. Transfer the dough from the bowl to a floured surface and pat into a rough 6 × 12-inch (15 × 30 cm) rectangle. Sprinkle the grapefruit pieces over and carefully roll into a log, jelly-roll style. Squeeze and pat the log into a slightly flatter log, about 1 inch (2.5 cm) thick. Cut into 4 to 6 triangles or squares. Place on the baking sheet 1 to 2 inches (2.5 to 5 cm) apart. Whisk together the egg yolk, the remaining 1 tablespoon (20 g) honey, and 2 tablespoons (30 ml) of the reserved grapefruit juice; brush over the scones. Place the baking sheet in the oven and bake for 15 to 18 minutes, until the scones are golden and firm to the touch. Allow to rest for 10 minutes before transferring to a wire rack to cool. Store cooled scones in an airtight container at room temperature for 2 to 3 days, or freeze for later use.


Ingredients:
  • 1 1⁄2 cups (180 g) barley flour
  • 2 teaspoons baking powder
  • 1⁄2 teaspoon sea salt
  • 1⁄4 teaspoon baking soda
  • 1 medium grapefruit
  • 6 tablespoons (85 g) cold butter, cut into pieces
  • 1 large egg, separated
  • 1⁄4 cup (60 ml) whole milk
  • 3 tablespoons (60 g) honey, divided

Review

"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



"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



"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



"In this comprehensive and inspired book, you'll find an impressive range of sweet and savory recipes, with concise and accessible information on milling your own grains. This is a beautiful cookbook that will rise to the top of my stack, one that I'll return to again and again." --Megan Gordon, author of Whole-Grain Mornings


More About the Author

Erin is a photographer, recipe developer, and web designer living in Northern California. Her site, Naturally Ella, focuses on unprocessed foods and seasonal, vegetarian recipes. Beyond cooking and photography, she loves web design, the mountains, a good cup of coffee, and playing the bassoon.

Customer Reviews

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See all 7 customer reviews
All the recipes are amazing!
Raymond
This cookbook is perfect for anyone looking to feed their family real, nourishing food.
kristin marr
Wonderful recipes and photographs!
Winnie Abramson

Most Helpful Customer Reviews

44 of 44 people found the following review helpful By Mike Fitzpatrick on May 21, 2014
Format: Paperback Verified Purchase
I wasn't quite sure what to expect when pre-ordering this book, would it be a lot of instructions for home milling with some scattered recipes, a botanical guide to grain types and uses, or simply basic recipes but using home ground grains?

It turns out to be a great mix of the three. There's a short chapter on basic milling and the various types of equipment that can be used, from small coffee grinders to electric grain mills, pantry staples, and storage, followed by a section for each type of ingredient (Grains, Gluten-Free Grains, Legumes, and Nuts/Seeds).

The sections have pages dedicated to the types of grain, etc. including a little background, how best to turn it into flour and what makes the flour different from other types, and a helpful weight/measurement conversion for the whole grain and the flour. Example: 1 cup of the grain = xxx grams; 1 cup of the finished flour = xxx grams; and 1 cup of the grain = xx cups/flour.

Each grain has multiple recipes for use, most with lovely color photos of the finished dish. There's the standard breads, cakes (must make the Lemon Pistachio Cake with Cream Cheese Frosting), cookies, etc., but also pasta, pizza, tacos and enchiladas(Buckwheat Enchiladas with Black Beans and Chipotle Tomato Sauce? Yum!), soups, dips, salads...

The thing I noticed was the recipes don't have 30 ingredients and take hours of work, most are straightforward, simple, and use the most wholesome ingredients you can find. Oh, the ingredients have both volume AND weight for each that apply, a huge plus.
There's also time saving tips and substitutions for many of the recipes.

This is a book not so much intended to answer your questions about the basics of milling grains, but specific things to know about each grain when milling it and how to use it in recipes. It is more of a cookbook than a grain reference, and one that I'll be using a lot.
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11 of 11 people found the following review helpful By kristin marr on May 27, 2014
Format: Paperback
This cookbook is perfect for anyone looking to feed their family real, nourishing food. The beautiful pictures and easy-to-follow recipes make this cookbook a new favorite in our house. I love that this book goes beyond just traditional wheat flour. So far the recipes we've tried are delicious and have been enjoyed by our whole family.
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7 of 8 people found the following review helpful By Laura W. on June 18, 2014
Format: Paperback
This book is organized quite well, starting with a breakdown of the following: grains (including gluten free ones), nuts/seeds, and legumes/pulses. From there, a section devoted to each grain has 3-4 recipes and accompanying facts about flavor profile, tendencies when baking/cooking with it and how best to enjoy it. Lots of variety in recipes and delicious, thoughtful combinations. I've made a couple things so far (the ground millet polenta and quinoa crusted cauliflower steaks), and both were really tasty with minimal fuss in terms of preparation. Total winner!
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4 of 5 people found the following review helpful By Winnie Abramson on June 13, 2014
Format: Paperback
This is a great cookbook for those who like to cook and bake from scratch as much as possible. Wonderful recipes and photographs!
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