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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 – Illustrated, June 1, 2014
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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
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.
- 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
"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
"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
"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
- Item Weight : 1.26 pounds
- Paperback : 224 pages
- ISBN-13 : 978-1592336005
- ISBN-10 : 1592336000
- Dimensions : 7.5 x 0.75 x 9.31 inches
- Publisher : Fair Winds Press; Illustrated edition (June 1, 2014)
- Language: : English
- Best Sellers Rank: #79,056 in Books (See Top 100 in Books)
- Customer Reviews:
Top reviews from the United States
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What I found was that this book was written by a blogger and was essentially a blog in book form.
This was one of the few books dedicated to milling, and as such I was hoping for a cornucopia of well-sourced explanations on milling grains. I was hoping for scientific explanations about how fresh milled wheat flour differs from the kind of flour you buy at the store. I was hoping that there would be a chapter about how to mill, including a breakdown of common type of mills and the pros and cons to each (in detail, with important distinctions such as whether the burrs are cast iron or stone, and why that would matter, etc.)
Instead, this book was essentially just recipes made up through experimentation by the author. She does not come across as terribly educated (for example, there is no mention about the lack of gluten in fresh milled wheat flour or about separating your germ and bran from the flour so you can age the endosperm to get that gluten development).
I was going to give this a disappointing two or three stars. I thought to myself, this is a lovely blog printed for people who want a book full of pretty pictures. It's nice she did all of this work, and the pictures are gorgeous. But it's not educating me much about grains or milling. It seemed to cater mostly to people care more about looks than substance.
So why the four stars?
Because I started making the recipes.
If you are like me and you are itching to make bread from freshly milled grains but you don't have much experience with such endeavors, I would buy this book and just start making the recipes.
I have tried three recipes so far, and each has been simply delicious. I made cookies from freshly milled barley. They were some of the best cookies I have ever made.
I made a loaf of bread from fresh milled wheat berries. My associations of "whole wheat" bread for most of my life has referred to the dry, tasteless garbage they sell in grocery stores. Now whole wheat bread makes me think of nutty and moist bread which was a sensory feast. I can't believe I have lived most of my life thinking "whole wheat" bread was healthier but less tasty than white bread. It just needs to be fresh, but it tastes much, much better.
This morning I freshly milled some oats and made pancakes. They were better than most desserts I have eaten.
I am excited to read this book now. Not because it will teach me much about grains, gluten development, or much of anything at all. But rather, because each page contains a culinary journey - something to try and experience, and which will most likely enrich your world and the worlds of your family.
If you want to learn more about wheat and bread, I suggest Hamelman's book "Bread". He is the director at King Arthur Flour Company, and he provides a great deal of information about nearly every aspect of bread making.
If you want to learn more about grains, such as how they are grown, I highly suggest Logsdon's "Small-Scale Grain Raising". That book will satisfy your curiosity about the history, uses, and details of growing various grains. It also contains some recipes, which pairs nicely with Alderson's recipe book. However, it doesn't tell you much of anything about milling or about non-grain options for milling (unlike Alderson's book which has recipes for milled nuts and beans, etc.)
Ironically, with my curiosity satisfied, I find myself using Alderson's cookbook the most. It drives the practical implementation of my knowledge about milling which I patched together by watching videos, reading other books, and experimenting. Maybe a book will come along that improves upon Alderson's book, by providing additional detail such as provided in Hamelman's and Logsdon's books. But for now, I would say if you want to use your mill, Alderson's cookbook is a great way to do so.
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.
Personally, I prefer baking with the warm, freshly ground flour immediately. The Limpa Rye quick bread was delicious, even with almond milk, agave, and nonfat plain Greek yogurt, but the flour measurement must have been for settled flour, as I had to add more to make the dough turn out right.
However, this is one fantastic book!! Love it!!
Top reviews from other countries
The recipes are divided by ingredients (grains, gluten free grains, legumes, nuts and seeds). Each chapter is also internally subdivided by ingredient (barley, rye, kamut and so on). Every ingredient has a foreword with some basic information and a precious conversion table that lists how many whole grains to use in order to get a cup or the metric equivalent of flour. Recipes are both in American cups and in metric. Most (but not all) of the recipes are accompanied by a beautiful picture.
So far I only tried the whole wheat pancakes that were delicious and very easy to make. I like the approach of the author: she suggests possible substitution and she encourages changes.
I took one star off because I find it a bit difficult to use. WIthin each chapter the grains are not listed alphabetically and there are no tables of contents with a full list of the recipes. I would have also liked to have a table of content per kind of recipe, such as mains, desserts, and so on.