Description
Book SynopsisGrains 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 AZ 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 traditio
Table of ContentsIntroduction 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
