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

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9781592336005: 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

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!

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Grapefruit Barley Scones

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

About the Author:

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).

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