When I was in my late teens, my family was introduced to the world of whole grains.  (It’s kind of crazy to consider how incredibly “fake” things have gotten in our culture, that something as simple, natural, and basic as whole grains would be an idea we have to be “introduced” to!)  I’m fairly certain most of Mom’s early exposure to the use of whole grains came through Sue Becker of “The Bread Beckers.”  A few years into my marriage Mom took me to a weekend workshop Sue Becker was doing, where I picked up this little comb-bound booklet:

That early exposure has been the foundation of my knowledge in the whole foods kitchen.  Not only because of what I learned directly, but also because it exposed me to a new way of thinking that has resulted in my seeking out additional information I otherwise wouldn’t have.  And a handful of the recipes in that booklet have been dependable staples in my family’s diet for over a decade now.  So I was excited to learn that Sue Becker was working with Robert Rose Publishing on a book that came out this year!

The Essential Home-Ground Flour Book

The Essential Home-Ground Flour Book has all the basic recipes that have become our family favorites: Basic Yeast Bread, Basic Whole-Grain Muffins, Easy Whole-Grain Pancakes, Basic Whole-Grain Flour Tortillas.  The Pepperoni Bread (we call it “Pizza Bread”) my mother used to make as an easily-portable field trip food.  And many other recipes besides.  A number of them have gluten-free and/or dairy-free adaptations, and there are numerous handy tips and variations.

But I’m getting ahead of myself.  The recipes are only part two of the book.  Part one is all about grinding your own grain and baking with the resultant home-ground flour.

Chapter 1 talks about the benefits of home-ground flour, from flavor to nutrition.  The nutritional value of fresh flour simply has no comparison among processed foods — and it’s free of the nasty additives used in more store-bought bread products.  Chapter 2 is about the history of flour milling, including some background information about the wheat (or other cereal) grain itself, how it’s constructed and what exactly is separated when flour is sifted.  Chapter 3 goes into greater depth about the nutritional value of whole grains.

The next several chapters move from the theoretical to the practical.  Chapter 4 is about “tools and equipment for home milling.”  Chapter 5  discusses baking basics.  This includes some general tips, an understanding of gluten and when it is or isn’t a good thing (for baking purposes, not for health purposes), various techniques and ingredients, etc.  Chapter 6 focuses on the different types of flour, so you know what tool(s) will serve to grind them and all of their unique quirks of use.  Chapter 7 is about the actual process of baking, featuring hints about substituting freshly-ground flours for all-purpose flour, mixing, kneading, etc.

I very highly recommend this book if you’re wanting to get started with grinding and baking with your own flour.  All the information you need is here, and the recipes are exactly what I would recommend.