£22.00 £26.00
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Buy Christine McFadden's truly comprehensive guide to flours of all kinds, now available for just £22, down from £26. We'll throw in a free £5 gift voucher too. |
Grains and pulses, nuts and seeds: recipes from breads and tortillas to pancakes and pies.
Christine McFadden presents an absorbing guide to the why and what of flours, covering a range of alternatives to wheat that include pea, quinoa and fava bean flours.
In this excellent book Christine McFadden explores the way in which flour has been a staple part of our diet, and provides a comprehensive look at the alternatives to traditional wheat flour.
With an increasing and at times bewildering choice of flours online and in shops, this book follows a usable A–Z format, providing a CV of sorts for each flour (including plant source, gluten/protein content, flavour profile and how best to use). Each of the flours featured is accompanied by suggested recipes from Christine’s kitchen, and these recipes demonstrate the often underestimated ways in which flour is used. We're particularly thrilled to have been able to help Christine as she researched the book and developed recipes for pulse and quinoa flours.
Flours range from cassava and quinoa to cricket and coffee flour, with delicious recipes such as cheddar and chilli cornbread (using amaranth flour), salted chocolate tart with buckwheat and walnut pastry, spicy onion pancakes (using moong dal) and spring lamb pot pies (with tradition plain wheat flour).
Recipes are accompanied by beautiful photography from Mike Cooper to bring the dishes to life.
Hardback
Collections: Books etc , Flours – Cereal, Pulse & Pseudocereal , Hodmedod & Guest Products , Not Mockmills , Odds & Ends , Special Offers
Category: Available , Baking , Books , Flour , Special Offer
Type: Books
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I have been baking sourdough for many years using various starters including making my own. This is the best I have ever used as recommended by Henrietta Inman. Along with YQ flour this makes wonderful 100% wholewheat bread.
For my breakfast I generally have Kefir soaked with oats. Bought black Barley recently and started adding a spoon of it to the mix. It has added a new depth to the flavour and hugely elevated the pleasure of that meal. Please grow more of it.
My first loaf using Hope Farm YQ wholemeal together with Crow Hill Farm Rye starter/leaven, I found the taste exceptional with a lovely moist crumb, no big holes but plenty of acceptable ones. I baked it with a reasonable amount of steam in the oven. This flour is not cheap but for me the quality well justifies the cost.
I enjoy these with soya milk and berries as a porridge
Great taste from the mix of grains - jumbo & rolled oats; malted wheat, rye & barley flakes to which I add Hodmedod's linseed & pumpkin seeds; and some whole almonds. Tasty