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

This book has helped me in finding simple ways to eat better and healthier w/o complicating my life. I was surprised how easy it is to make just a cup or two of flour in my high power blender whenever I need a little. Rice flour or oat flour is a cinch to make in just seconds! Oat flour added to my dogs shampoo or to bath water works wonders on dry skin and feels so silky soft on the skin. Turns out that's pretty much the same thing as the expensive oat powders used to sooth skin & for relaxing bath times that are sold at specialty stores and pharmacies, & costs only pennies on the dollar by comparison. I've also found that I can use beans or lentils to make one ingredient only pastas and it's very simple, quick, trades empty carbs for fiber & protein, and saves a lot of money for people who buy those expensive specialty pastas. Makes pasta into a healthy meal! This book is an eye opener for me. While it may not have showed me how to make the things I do from my flours, it did open my eyes to all the possibilities and ease of doing it. It is full of ideas, written well, easy to use and understand, and opens the door to unlimited possibilities as it did for me. I eat healthier and save a lot of money on what would be considered gourmet foods and luxury bath items. I don't use all the fancy grains mentioned in the book, but you could. I've stuck to the rice, oat, bean, & lentil flours because of simplicity and ease of getting these from any grocery store out there, as well as saving money. If you wanted to use all the fancy flours, the sky's the limit, but not necessary to make a difference in your cooking and life. I'm not disappointed in this book. I also don't spend a lot of time cooking. Quick & simple is my motto! It was surprising to me that making my own flour for pasta, shampoo & bath water additives could be so cheap, fast, & easy! Love the book & well worth it! This is my own honest review. I didn't receive the book at any discount & wasn't asked to review it for any benefit to me.

Looking at the additives and deceptive packaging of the flour sold in stores -- whether all-purpose, baking, whole-grain, whatever other label -- my family will never buy it again. We buy our grains from area farmers or from whole-food websites and grind them at home for every use. This book is a treasure of our grandmothers' secrets baking every dish you can imagine, teaching which grains to use for which dishes and how to prepare them. It's healthier, of course, but also delicious! Highly recommended.

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.