Full Description
Grains and pulses, nuts and seeds: recipes from breads and tortillas to pancakes and pies.
In this timely new 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.
Flours range from cassava and quinoa to cricket flour 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 to bring the dishes to life.
Contents
Introduction
How to use this book
Flour notes
The recipes
Ingredients
Equipment
Almond flour
Amaranth flour
Atta flour
Banana flour
Barley flour
Black bean flour
Buckwheat flour
Cassava flour
Chestnut flour
Chickpea flour
Coconut flour
Coffee flour
Cornflour
Cornmeal
Cricket flour
Einkorn flour
Emmer flour
Fava bean flour
Khorasan flour
Lupin flour
Maida flour
Millet flour
Mung bean flour
Oat flour
Pea flour
Peanut flour
Potato starch
Quinoa flour
Rice flour
Rye flour
Semolina
Sesame flour
Sorghum flour
Soya flour
Spelt flour
Teff flour
Tiger nut flour
Water chestnut flour
Wheat flour: fine
Wheat flour: Italian 00
Wheat flour: plain
Wheat flour: self-raising
Wheat flour: strong
Wheat flour: whole
Yam flour
Bibliography
Sources
Index
Acknowledgements
