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"Coconut flour is quickly becoming one of the most popular flours on the market today. It contains no gluten and no grain, and is also low in digestive carbs, making it a favorite among paleo, primal, gluten-free, and low-glycemic dieters. In addition to what coconut flour doesn't contain, what it does contain is just as impressive. Not only is it packed with protein, but it also contains four times more fiber than oat bran; just a few tablespoons...
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Explains how wheat is farmed and processed into flour; discusses how ingredients are mixed and dough is baked into bread at a factory; and how bread becomes available to consumers. Kids are used to seeing stores stocked with foods, toys, household items, and more. But most kids know very little about where those products come from or how they are made. Our discovery-focused Before the Store series raises young readers' awareness by showing the journeys...
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The ideal companion to Flour-Joanne Chang's beloved first cookbook-Flour, too includes the most-requested savory fare to have made her four cafés Boston's favorite stops for breakfast, lunch, and dinner. Here are 100 gratifying recipes for easy at-home eating and entertaining from brunch treats to soups, pizzas, pasta, and, of course, Flour's famous cakes, tarts, and other sweet goodies. More than 50 glorious color photographs by Michael Harlan Turkell...
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"In this newly revised edition of The Gristmill, young readers will discover that people would travel from far and wide to visit the gristmill for the essential service of having their grain ground. Find out how the miller produced flour, the staple of life, as well as what jobs the miller did, what made the grinding stones turn, and how wheat becomes bread."--
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"The Miller's Daughter is a cookbook at the forefront of America's heritage grain movement with 80 glorious recipes and beautiful, candid stories that celebrate community, agriculture, sustainability, and the place of grains at every table. Emma Zimmerman with her father, Jeff, is a rebel and a dreamer on the outskirts of rural Phoenix. In a country overrun by corporate, homogenised grain farming, the daughter-father team are champions of rare and...
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Visionary baker Chad Robertson unveils what's next in bread, drawing on a decade of innovation in grain farming, flour milling, and fermentation with all-new ground-breaking formulas and techniques for making his most nutrient-rich and sublime loaves, rolls, and more--plus recipes for nourishing meals that showcase them.
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"A fun and empowering bread master class with 80 recipes and insights from sourdough whisperer Tara Jensen. Teacher and baker Tara Jensen introduces new and experienced bakers to approachable techniques and recipes for making sourdough, rye, and desem (hearty wheat) breads. Flour Power is divided into two parts: the workshop and the recipes. In the workshop, bakers learn all about flour and how to build strength in dough by hand, read a bread formula,...
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"Bring the rich, complex and delicious tastes and textures of fresh-milled heirloom grains to your sourdough with this comprehensive recipe collection. Complete with pro tips for sifting bread flour, insight into when and why to double mill and advice on where to purchase your grains, micro-bakery owner Tim Giuffi covers all the ins and outs of owning and operating a small-batch home grain mill. You'll learn which whole grains will best enhance the...
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In Flour Lab, the new definitive book on flour, chef Adam Leonti shows you the best tools and techniques for making flour that is better-tasting and more nutritious than pre-ground flours. He gives expert tips on where to source wheat, how to mill at home, and how to work with different grains. Here, too, he specifically addresses the idiosyncrasies of working with freshly milled flour as opposed to what's found on supermarket shelves. Twenty recipes...
14) Flour to pasta
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Examines the origins and manufacturing of pasta, a food that is common to many cultures worldwide, and that begins with the simplest ingredient: flour.
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Explores 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. Includes grain recipes like cheddar rosemary farro scones, zucchini feta empanadas, einkorn biscuit cinnamon rolls, and black pepper pasta with goat cheese and pesto, as well as dozens of gluten-free recipes.
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Until now, sourdough was perceived as too much work. In Wild Bread, the author (owner of the 1890 historic Barron Flour Mill in Oakesdale, Washington) presents a quick and easy 1 minute 2x/day technique, and demonstrates the use of eight different types of flours for each bread featured--everything from gluten-free brown-rice flour to quinoa to common white to heirloom whole wheat--for a whopping 295 recipes and 475 photographs.
20) Prevention RD's cooking and baking with almond flour: quick and easy meals for a gluten-free diet
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Seventy-five gluten-free sweet and savory recipes made with almond flour from one of the Internet's most popular cooking blog authors. As a registered dietitian, diabetes educator, and blogger, Nicole Morrissey has created a wide variety of recipes for all types of people and their diets. Her goal has always been to provide her clients and fans of her blog with light recipes and meal plans that will help them feel energized and healthy. Having worked...
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