The Homemade Flour Cookbook The Home Cook's

Mill your own fresh, nutritious flours guided by profiles and grinding tips for over 30 types of grains, legumes, nuts, and seeds—then savor their unique flavors and textures in 100 tantalizing recipes.

The reasons to mill your own flour are plentiful. Home-ground flour is fresher, nutrient-dense, safer from cross-contamination with allergens, and free from preservatives and chemicals. It also offers a diversity of new flavors and gluten-free options. Plus, grinding flour at home is surprisingly easy, versatile, and inexpensive.

In The Homemade Flour Cookbook, 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 a great wide world of culinary possibilities with flours made from glorious grains such as barley, kamut, einkorn, and wheat berries; gluten-free grains including amaranth, quinoa, oats, and buckwheat; lovely legumes like chickpeas, black beans, and lentils; and nourishing 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.

Accompanied by gorgeous photography, the recipes include:

French Toast with Rye Bread and Bourbon Cherries
Blueberry Amaranth Muffins
Sweet Corn and Ricotta Ravioli with Butter Basil Sauce
Tomato Basil Socca Pizza
Green Pea Flour and Zucchini Fritters with Dill Yogurt Dip
Cheddar Jalapeno Quesadillas with Quinoa Tortillas
Spelt Pull-Apart Dinner Rolls
Berry Cobbler with Oat Dumplings
Angel Food Cake with Rice Flour
Lemon Pistachio Cake with Cream Cheese Frosting

Ditch the overprocessed, preservative-filled store-bought flour. Add delicious variety to your diet and save money by making your own wholesome flour at home!

Erin Alderson is the recipe developer, photographer and voice behind the whole foods, vegetarian blog Naturally Ella. Erin started blogging on a whim in 2007 as a healthy baking blog but has since then grown into a thriving seasonal, whole foods resource site. She grew up in a traditional middle class family that had a diet largely subsistent on fast food. Five years ago Erin's father suffered a massive heart attack leaving Erin to question her own health and eating habits. Since then, she has ditched processed foods in lieu of a whole foods. Erin is a large proponent of local agriculture and seasonal eating which has become a large part of the Naturally Ella. Erin is also the author of The Homemade Flour Cookbook (Fair Winds Press). www.naturallyella.com

Photographer and Web designer Erin Alderson is the voice behind Naturally Ella, a whole foods, vegetarian blog that features accessible, healthy recipes. Erin's work has been featured on The Kitchn, Food and Wine, Food52, and Bon Appetit. When not creating a mess in the kitchen, Erin can be found in the mountains hiking or snowboarding. She currently resides in Sacramento, California, with her husband, Mike, and her husky, Radar.

Introduction: My Unprocessed Kitchen

Chapter 1: Milling at HomeHome Milling Equipment
Pantry Staples
How to Mill at Home
Chapter 2: Glorious GrainsBarleyGrapefruit Barley Scones
Dark Chocolate Chip Cookies
Asparagus and Mozzarella Pizza with Barley Cracker CrustRyeSwedish Rye Quick Bread
French Toast with Rye Bread and Bourbon Cherries
Rye Crepes with Honey Apples and Greek YogurtKamut (Khorasan Wheat)Sweet Corn and Ricotta Ravioli with Butter Basil Sauce
Upside-Down Pear Kamut Cake
Kamut English Muffins with Blueberry Ginger Quick JamEmmer, Einkorn, and SpeltPita with Emmer Flour
Rosemary Sweet Potato Hand Pies
Tomato Cobbler with Chive Emmer Biscuit Topping
Einkorn Flour Hamburger Buns
Biscuit Cinnamon Rolls
Lemon Honey Bars
Cheddar Rosemary Spelt Scones
Spelt Pull-Apart Dinner Rolls
Zucchini and Corn EmpanadasWheat BerriesBasic Honey Wheat Bread
Grilled Vegetable Tacos with Whole Wheat Tortillas
Cinnamon Pull-Aparts
Fried Egg and Garlicky Greens Biscuit Sandwiches
Rhubarb Pie with Whole Wheat Crust
Three-Onion and Blue Cheese TurnoversDurum Wheat BerriesBlack Pepper Pasta with Goat Cheese and Pesto
Fig and Blue Cheese Pizza
Spaghetti with Tomato Basil Sauce
Chapter 3: Gluten-Free GrainsTeffRicotta and Beet Galette with Teff Crust
Curried Sweet Potato and Teff Burgers
Mini Chocolate Bundt Cakes with Peanut Butter FrostingBrown RiceBrown Rice Crepe Manicotti
Strawberry Bourbon Clafoutis
Peanut Butter CookiesAmaranthBlueberry Amaranth Muffins
Cinnamon Raisin Amaranth Pancakes
Amaranth-Crusted Asparagus FriesMilletMillet Waffles with Maple Strawberry Sauce
Millet Potpies
Millet “Polenta” with Chickpeas and Spicy Tomato ChutneyQuinoaQuinoa Flour–Crusted Cauliflower Steaks with Roasted Tomato Sauce
Cheddar Jalapeño Quesadillas with Quinoa Tortillas
Sweet Potato and Quinoa Flour Patties with Poached EggsOatsBerry Cobbler with Oat Dumplings
Oatcakes with Maple Bananas
Cranberry Oat CookiesCorn (Popcorn)Grilled Polenta with Roasted Zucchini Salsa
Sweet Corn Muffins
Brussels Sprouts Casserole with Corn Bread ToppingBuckwheatBuckwheat Dutch Baby with Maple Raspberries
Taleggio Grilled Cheese with Spinach Buckwheat Crepes
Buckwheat Enchiladas with Black Beans and Chipotle Tomato SauceSorghumCinnamon Coffee Cake
Chocolate Espresso Doughnuts
Ricotta Pancakes with Fresh BerriesSweet RiceAngel Food Cake
Chocolate Mochi Cake
Orange Poppy Seed Cake
Chapter 4: Lovely LegumesChickpeas (Garbanzo Beans)Baked Chickpea Falafel Salad
Basic Herbed Socca with Sun-Dried Tomato Spread
Tomato Basil Socca PizzaLentilsFeta and Red Lentil Dip
Sweet Potato and Red Lentil Gnocchi with Pesto Cream Sauce
Quick Lentil Curry SoupBlack BeansBlack Bean Bow Ties with Sweet Corn Hash
Black Bean and Spinach Burgers
Black Bean SoupFava BeansTomato Soup
Cheesy Fava Bean Dip
Carrot Ginger SoupSplit PeasGreen Pea Flour and Zucchini Fritters with Dill Yogurt Dip
Spiced Pea Soup
Corn Cakes with Spinach Cilantro SauceWhite BeansWhite Bean “Hummus”
Cheesy Broccoli Soup
Gorgonzola Mac and Cheese
Chapter 5: Nourishing Nuts and SeedsFlaxseedsMini Spinach Quichees with Flax Crust
Flax Porridge with Peaches
Flaxseed Meal–Crusted Avocado Spring RollsPumpkin SeedsChocolate Cupcakes with Ganache
Stuffed Mushrooms
Lentil Quinoa “Meat” BallsSunflower SeedsBanana Cream Pie with Raw Sunflower Crust
Sunflower Seed Crackers
Sunflower Jam CookiesAlmondsAlmond Meal Honey Granola
Dark Chocolate–Dipped Almond Drop Cookies
Honey Almond Crepes with Roasted Peaches and Whipped CreamPistachiosLemon Pistachio Cake with Cream Cheese Frosting
Chipotle Sweet Potato Latkes with Cilantro Dip
Pistachio-Crusted Butternut Squash Spinach SaladHazelnutsHazelnut-Crusted Goat Cheese Salad
Hazelnut Pumpkin Muffins
Hazelnut Dark Chocolate TrufflesWalnutsWalnut Brownies
Twice-Baked Sweet Potatoes with Walnut Crumble
Sun-Dried Tomato and Walnut PâtéPecansCauliflower Gratin with Pecan Meal Crust
Pecan Meal Banana Bread
Pecan-Crusted Green Tomato Sandwiches
Index
Resources
Acknowledgments
About the Author

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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

Summary

Author Biography

Table of Contents

Supplemental Materials