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The Essential Home-Ground Flour Book: Learn Complete Milling and Baking Techniques, Includes 100 Delicious Recipes Paperback – Illustrated, May 10 2016

by Sue Becker (Author)
4.7 4.7 out of 5 stars 994 ratings
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How to create flour at home.

The many benefits of home flour milling include taste and flavor and the appeal of making a healthy food that tastes good and is seriously nutritous. Home ground flour milling can also save countless dollars just in the cost of bread alone, especially for those with special dietary needs and restrictions, and improved health leads to reduced medical costs.

This comprehensive how-to details the whole process behind home flour milling with features such as:

  • The history of whole grains and grain anatomy
  • Benefits of commercially milled flour vs home milled flour
  • Tools and equipment for home flour milling
  • Baking basics including mixing methods and techniques -- the importance of gluten and moisture
  • Going with the grains -- a thorough description of grains such as barley, rye, kamut and buckwheat
  • Nut flours such as almond
  • Baking with freshly milled grains.

There are also 100 recipes for tasty quick breads, rolls and buns, muffins, pancakes, coffee cakes, biscuit and scones, cookies, brownies and pastries, plus others that are gluten-free, dairy-free and vegan.

The Home Ground Flour Book is ideal for anyone who wants to create their own flours.

Previous page
  1. Print length
    288 pages
  2. Language
    English
  3. Publisher
    Robert Rose
  4. Publication date
    May 10 2016
  5. Dimensions
    17.78 x 1.6 x 25.4 cm
  6. ISBN-10
    0778805344
  7. ISBN-13
    978-0778805342
  8. See all details
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The Essential Home-Ground Flour Book: Learn Complete Milling and Baking Techniques, Includes 100 Delicious Recipes
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From the Publisher

Freshly ground flour is more nutritious than store bought and also tastes better

ALMOND FLOUR

OAT FLOUR

CORN FLOUR

ALMOND FLOUR

Almond flour is a great gluten-free flour alternative for people who do not have tree-nut allergies. It should be used in moderation, as it is high in calories and fat, particularly omega-6 fatty acids. Almond flour provides vitamin E, manganese and magnesium. An occasional dessert made with almond flour can be a wonderfully nutritious treat.

OAT FLOUR

Oat flour has a sweet, slightly nutty flavor. Because it does not contain gluten, it must be blended with wheat to make yeast breads, using no more than 25% oat flour. However, it can be used either alone or blended with other grain flours to make cookies and quick breads such as muffins and pancakes. Oat flour gives baked goods a soft texture and a sweet flavor that complements spices such as cinnamon, nutmeg and cloves.

CORN FLOUR

Flour made from white corn is milder in flavor than that made from yellow corn. Either can be used to make corn flour or cornmeal. Because of its tougher hull, popcorn produces a slightly coarser flour than dent corn, even when a micronizing mill is used. The coarser texture resembles cornmeal, and some people prefer this grind over corn flour for making cornbread.

Most people are unaware of the potential nutritional value

Product description

About the Author

Sue Becker is a popular speaker and teacher. Since 1992, she has been teaching others the healthful benefits of whole grain nutrition and baking with freshly milled flour. She is a business owner and has a degree in Food Science from the University of Georgia.

Product details

  • Publisher ‏ : ‎ Robert Rose; Illustrated edition (May 10 2016)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 288 pages
  • ISBN-10 ‏ : ‎ 0778805344
  • ISBN-13 ‏ : ‎ 978-0778805342
  • Item weight ‏ : ‎ 680 g
  • Dimensions ‏ : ‎ 17.78 x 1.6 x 25.4 cm
  • Customer Reviews:
    4.7 4.7 out of 5 stars 994 ratings

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Sue Becker

Sue Becker

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Customer reviews

4.7 out of 5 stars
4.7 out of 5
994 global ratings

Top reviews from Canada

Tina
5.0 out of 5 stars Great recipes
Reviewed in Canada on March 10, 2024
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Love this book for thorough explanations about the history of wheat . Great recipes for freshly milled whole grains 😊
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Vince
5.0 out of 5 stars Great book that everyone should read!
Reviewed in Canada on February 22, 2024
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Praise Lord! Thank Lord bring me to Sue Becker's YouTube channel and learned the truth about wheat and real bread! This book is full of knowledge and research! My business is to promote whole food nutrition and freshly milled flour has completed this puzzle! I have recommended all my customers to read this book and translated the first 3 chapters into Chinese to share with my Chinese customers.
2 people found this helpful
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Pu
5.0 out of 5 stars All the health benefits and healthy recipes
Reviewed in Canada on September 20, 2023
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The recipes are easy to follow, and very delicious. I like that it has colored pictures and she shares the basic nutritional content of these grains featured. It's a great book, you'll not be disappointed. I've bought extra books to be gifted to my family and friends, I'm wowed!
2 people found this helpful
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JM
5.0 out of 5 stars Excellent information
Reviewed in Canada on January 17, 2024
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She should probably spend a little less time talking about her experiences, and a little bit more time talking how to prep the grain prior to grinding.
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Anne Sylvester
5.0 out of 5 stars Very informative
Reviewed in Canada on May 23, 2023
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I like all the recipes and the pictures are colourful. Recipes are easy to follow.
2 people found this helpful
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Dawn
5.0 out of 5 stars Home ground flour
Reviewed in Canada on November 17, 2023
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Excellent book. Lots of explanations as to the different grains and substitutes to use.
Have only tried 1 recipe so far as I just got the book, but it was delicious and looking forward to trying the rest. Would definitely recommend this book
One person found this helpful
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Amazon Customer
5.0 out of 5 stars Good complement to bread machine
Reviewed in Canada on July 24, 2022
Verified Purchase
Book is complete, comprehensive, with lots of useful recipes.
One person found this helpful
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Jen
1.0 out of 5 stars Good info
Reviewed in Canada on February 17, 2024
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Great
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Top reviews from other countries

VeganPrepper
5.0 out of 5 stars Spring for the Spiral Bound Version
Reviewed in the United States on October 31, 2023
Verified Purchase
This book is a solid 4.5 stars. Being a vegan family, I've found the recipes easy to adapt and so far we've had great success with everything we've tried. The basic yeast bread has become a staple in our house (my son says it tastes like darker bread you get in the basket at the Cheesecake Factory and he's 100% correct).

I have the same issue many others have. The book tells you how to substitute home ground flours for all purpose flour, for instance, and says that if you're using a recipe with weights, you just use the same weight of grain. It's a super handy tip and makes me wish with all of my heart that bakers in the US used weights more. It's so much easier to get a consistently good product. So where are the weights in these recipes? We're left to guess how much grain to grind and I'm still getting it wrong. I've thrown flour away because you're not supposed to store it, but then you don't really get any help with knowing how much whole grain to throw in your grinder to hit the flour amount required for each recipe. I've started freezing my extra flour, a tip I picked up from a YouTuber, and I'll use it as my dusting flour when I'm making future recipes. But still... I feel like the recipes are seriously missing the mark by not including weights. I get that there still may be a range needed for the recipe, so let the range be "100g-120g hard red wheat milled into fine flour, about this many cups" so that you have a starting point. I assume this knowledge comes with experience and may not be an issue in the future.

But like I said, the recipes are amazing so far and I've enjoyed working with the home milled flour. The first section of the book (123 pages out of about 267 of actual content) is invaluable for anyone (like me) who never really worked with home ground flour before. It's a textbook on the subject and very well thoroughly done. Even the recipe section is full of more tips and tricks for almost every recipe: substitutions, storage advice, different grains to use, etc. You really do get the impression that you're reading something written by a master with decades of experience in her craft, probably because that is exactly what this book is.

Really, I'm only docking .5 stars for the lack of weights in the recipes, but it's such a small complaint in the overall awesomeness of the book that I can't physically dock a star in the review.

You may like to spring for the spiral bound version as this book doesn't lay flat at all. Most books don't lay flat, but this one seems to think it is its destiny to close while you're making a recipe, no matter what methods you use to keep it open. My hope is for future printings to have a spiral bound version contained within a hard cover. I can't imagine how expensive that would be to produce, but I'd seriously shell out an extra $20 for this imaginary version of the book. I'm not just saying that, either.
53 people found this helpful
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Amazon Customer
5.0 out of 5 stars Useful information
Reviewed in the United Kingdom on February 12, 2019
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Useful information
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S
5.0 out of 5 stars Full of info
Reviewed in Australia on April 30, 2023
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Great for my new interest in milling my own flours !
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Family_Reviews
5.0 out of 5 stars Excellent Information
Reviewed in the United States on May 3, 2024
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This book offers great information for the various wheat types & other grains - quality, uses, storage & recipes. It's really helpful when you're learning to bake using freshly milled (or store purchased) wheat. Definitely a great resource. Would recommend.
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GB
4.0 out of 5 stars Good book
Reviewed in the United Kingdom on October 15, 2018
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Good book for someone like me who has just started milling their own flour.
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