The Homemade Flour Cookbook

The Homemade Flour Cookbook by Erin Alderson

The Home Cook's Guide to Milling Nutritious Flours and Creating Delicious Recipes with Every Grain, Legume, Nut, and Seed from A-Z

Format: Paperback / softback, 224 Pages
ISBN: 9781592336005
Publisher: Fair Winds Press
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$24.99 $19.99 / £16.99 £13.59

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!

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).

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.

Format: Paperback / softback, 224 Pages
ISBN: 9781592336005
Size: 7.5 in x 9.25 in x 0.5 in / 190.5 mm x 234.95 mm x 12.7 mm
Introduction: My Unprocessed Kitchen
Chapter 1: Milling at Home
Home Milling Equipment
Pantry Staples
How to Mill at Home
Chapter 2: Glorious Grains
Grapefruit Barley Scones
Dark Chocolate Chip Cookies
Asparagus and Mozzarella Pizza with Barley Cracker Crust
Swedish Rye Quick Bread
French Toast with Rye Bread and Bourbon Cherries
Rye Crepes with Honey Apples and Greek Yogurt
Kamut (Khorasan Wheat)
Sweet Corn and Ricotta Ravioli with Butter Basil Sauce
Upside-Down Pear Kamut Cake
Kamut English Muffins with Blueberry Ginger Quick Jam
Emmer, Einkorn, and Spelt
Pita 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 Empanadas
Wheat Berries
Basic 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 Turnovers
Durum Wheat Berries
Black Pepper Pasta with Goat Cheese and Pesto
Fig and Blue Cheese Pizza
Spaghetti with Tomato Basil Sauce
Chapter 3: Gluten-Free Grains
Ricotta and Beet Galette with Teff Crust
Curried Sweet Potato and Teff Burgers
Mini Chocolate Bundt Cakes with Peanut Butter Frosting
Brown Rice
Brown Rice Crepe Manicotti
Strawberry Bourbon Clafoutis
Peanut Butter Cookies
Blueberry Amaranth Muffins
Cinnamon Raisin Amaranth Pancakes
Amaranth-Crusted Asparagus Fries
Millet Waffles with Maple Strawberry Sauce
Millet Potpies
Millet “Polenta” with Chickpeas and Spicy Tomato Chutney
Quinoa Flour–Crusted Cauliflower Steaks with Roasted Tomato Sauce
Cheddar Jalapeño Quesadillas with Quinoa Tortillas
Sweet Potato and Quinoa Flour Patties with Poached Eggs
Berry Cobbler with Oat Dumplings
Oatcakes with Maple Bananas
Cranberry Oat Cookies
Corn (Popcorn)
Grilled Polenta with Roasted Zucchini Salsa
Sweet Corn Muffins
Brussels Sprouts Casserole with Corn Bread Topping
Buckwheat Dutch Baby with Maple Raspberries
Taleggio Grilled Cheese with Spinach Buckwheat Crepes
 Buckwheat Enchiladas with Black Beans and Chipotle Tomato Sauce
Cinnamon Coffee Cake
Chocolate Espresso Doughnuts
Ricotta Pancakes with Fresh Berries
Sweet Rice
Angel Food Cake
Chocolate Mochi Cake
Orange Poppy Seed Cake
Chapter 4: Lovely Legumes
Chickpeas (Garbanzo Beans)
Baked Chickpea Falafel Salad
Basic Herbed Socca with Sun-Dried Tomato Spread
Tomato Basil Socca Pizza
Feta and Red Lentil Dip
Sweet Potato and Red Lentil Gnocchi with Pesto Cream Sauce
Quick Lentil Curry Soup
Black Beans
Black Bean Bow Ties with Sweet Corn Hash
Black Bean and Spinach Burgers
Black Bean Soup
Fava Beans
Tomato Soup
Cheesy Fava Bean Dip
Carrot Ginger Soup
Split Peas
Green Pea Flour and Zucchini Fritters with Dill Yogurt Dip
Spiced Pea Soup
Corn Cakes with Spinach Cilantro Sauce
White Beans
White Bean “Hummus”
Cheesy Broccoli Soup
Gorgonzola Mac and Cheese
Chapter 5: Nourishing Nuts and Seeds
Mini Spinach Quichees with Flax Crust
Flax Porridge with Peaches
Flaxseed Meal–Crusted Avocado Spring Rolls
Pumpkin Seeds
Chocolate Cupcakes with Ganache
Stuffed Mushrooms
Lentil Quinoa “Meat” Balls
Sunflower Seeds
Banana Cream Pie with Raw Sunflower Crust
Sunflower Seed Crackers
Sunflower Jam Cookies
Almond Meal Honey Granola
Dark Chocolate–Dipped Almond Drop Cookies
Honey Almond Crepes with Roasted Peaches and Whipped Cream
Lemon Pistachio Cake with Cream Cheese Frosting
Chipotle Sweet Potato Latkes with Cilantro Dip
Pistachio-Crusted Butternut Squash Spinach Salad
Hazelnut-Crusted Goat Cheese Salad
Hazelnut Pumpkin Muffins
Hazelnut Dark Chocolate Truffles
Walnut Brownies
Twice-Baked Sweet Potatoes with Walnut Crumble
Sun-Dried Tomato and Walnut Pâté
Cauliflower Gratin with Pecan Meal Crust
Pecan Meal Banana Bread
Pecan-Crusted Green Tomato Sandwiches
About the Author

"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

"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