Take control of the grains you eat. Written by "Mother Earth
Living" food editor Tabitha Alterman, "Whole Grain Baking and
Grinding Made Easy" is a guide for bakers who want to maximize the
nutritional value of their breads and desserts while experimenting
with delicious new flavors of many different whole grains. Alterman
includes recipes for a wide array of flours and flour blends - from
amaranth to millet to teff - as well as guidance on all aspects of
home milling, such as choosing a mill and properly storing your
grain and flour. With straightforward instructions and full-color
photography, Alterman teaches home bakers age-old methods for
making deliciously tender breads and cakes out of whole-grain
flours. So whether you want to bake low-gluten goodies, maximize
the nutrition in your baked goods, become more self-reliant, or
experiment with heirloom or heritage grains, "Whole Grain Baking
and Grinding Made Easy" puts you in charge of the grains in your
diet from start to finish.
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