Cookbook giveaway – The Homemade Flour Cookbook

June 2, 2014 by
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The Homemade Flour CookbookHow many times have you been excited about a recipe, only to discover that it called for a type of flour that you didn’t have? Or perhaps you picked up a bag of a nut or legume flour in the market and then wondered what to make with it. If so, you may be interested in The Homemade Flour Cookbook by Erin Alderson, which 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 cook to have fresh flour. The cookbook also includes recipes that put those flours to good use.

We’re delighted to offer 10 copies of The Homemade Flour Cookbook to EYB Members!

For your chance to win a copy of The Homemade Flour Cookbook, just answer the following question: what is your favorite flour other than wheat flour?

Additional rules are:

  • Please make certain you have signed in to the EYB website (you don’t have to be a paid member). This ensures that we have your email address and can get in contact with you.
  • One entry per member please. Additional entries will be deleted before the winners are chosen.
  • The giveaway will expire in 4 weeks on June 30, 2014.

This contest is now closed.  The 10 lucky winners, selected by random number generator, are rivergait, thegoodlife, shamby, Julia, jupflute, susan g, Thredbende, thecookspyjamas, finnipus, and CRT.

Category: Cookbook Giveaways

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158 Comments

  • ae.bell  on  June 2, 2014

    Chickpea flour!

  • rivergait  on  June 2, 2014

    Having had my own stone flour grinder for 40+ years, I like making cornmeal or polenta. Whole grains last longer if they're not ground till the last minute.

  • jupflute  on  June 2, 2014

    Oat flour

  • TLC_Tim  on  June 2, 2014

    I love nut flours like pecan flour for use in pancakes and waffles.

  • Nancith  on  June 2, 2014

    almond flour

  • kayanelson  on  June 2, 2014

    Oat flour

  • FieenaZ  on  June 2, 2014

    Almond flour

  • Lovestocook  on  June 2, 2014

    Gram flour

  • vnewton  on  June 2, 2014

    I use a mix of red and white wheat.

  • pgarcia  on  June 2, 2014

    I like buckwheat flour in pancakes and waffles.

  • lindyjane  on  June 2, 2014

    Rye flour

  • Globegal  on  June 2, 2014

    Corn meal and almond flour

  • K8droste  on  June 2, 2014

    Potato flour

  • angelanorr  on  June 2, 2014

    wow, I like oat, but I also like chickpea and I couldn't do without corn meal.

  • jastembo  on  June 2, 2014

    buckwheat

  • Zoe  on  June 3, 2014

    Besan beats buckwheat, but only just

  • annieski  on  June 3, 2014

    Corn meal, oat

  • Shazah  on  June 3, 2014

    Ground Almond meal

  • hihelen_westbrook  on  June 3, 2014

    Rye

  • bfg67  on  June 3, 2014

    cornmeal/flour

  • sir_ken_g  on  June 3, 2014

    Rye flour.

  • vickster  on  June 3, 2014

    Buckwheat. I have made several things with it and love the flavor.

  • carynrybs  on  June 3, 2014

    Buckwheat

  • deucemom  on  June 3, 2014

    I make a wonderful lemon cookie with semolina flour.

  • jenniesb  on  June 3, 2014

    I would say either buckwheat or rye flour – both give amazing taste to cookies/cakes/breads.

  • Queezle_Sister  on  June 3, 2014

    Rye is probably my favorite. I've been longing for way to grind my own flour – this book looks awesome!

  • madamepince  on  June 3, 2014

    A tie — chickpea flour & almond meal.

  • AmandaS  on  June 3, 2014

    Just started playing around with Spelt and Kamut, but Almond is a long time favourite.

  • Gotuje  on  June 3, 2014

    Buckwheat flour

  • sandyroo  on  June 4, 2014

    almond meal or corn meal

  • decklededges  on  June 4, 2014

    Oat flour

  • jeanieINparadise  on  June 4, 2014

    I quite like besan – fair enough, not for bread, but it definitely has its place and taste.

  • Zosia  on  June 4, 2014

    Oat flour

  • AmandaLeigh710  on  June 4, 2014

    almond flour!

  • Schout  on  June 4, 2014

    Can't decide between amaranth and quinoa flours.

  • hillsboroks  on  June 4, 2014

    It is a tossup between oat flour and rye flour for me.

  • goodfruit  on  June 4, 2014

    hazelnut or almond

  • ccav  on  June 4, 2014

    coconut flour!

  • milgwimper  on  June 5, 2014

    So hard to choose, but I guess, spelt, rice flour, rye, and buckwheat are at the top.

  • matag  on  June 5, 2014

    Rice

  • cookerycoach  on  June 5, 2014

    Corn Flour

  • RickPearson54  on  June 5, 2014

    Masa harina.

  • Tinala523  on  June 5, 2014

    Almond flour – just love almonds!

  • ellabee  on  June 5, 2014

    Chickpea flour. A good friend has been making a variety of her own flours for the last two years while going gluten-free, and I'm impressed at what she's able to make using only a food processor.

  • Teemo  on  June 5, 2014

    hmm definitely rice flour. I love turnip cakes

  • Melanie  on  June 5, 2014

    Almond and buckwheat

  • xntrek  on  June 5, 2014

    Polenta and Chickpea has been a staple in my pantry for years.

  • westminstr  on  June 6, 2014

    almond flour and polenta

  • PatriciaScarpin  on  June 6, 2014

    almond meal.

  • vinochic  on  June 6, 2014

    love buckwheat flour!!

  • rahiscock  on  June 7, 2014

    Rice flour. It's fabulous to use when rolling pastry/biscuits etc as it doesn't absorb as much and instead just coats the board and rolling pin. It also tends to make a crunchier crust (in comparison to wheat flour) when used in crumbles and cookies.

  • sedm3949  on  June 7, 2014

    buckwheat!

  • cambridgecook  on  June 7, 2014

    Barley flour

  • Julia  on  June 7, 2014

    I like both rye and almond flour.

  • Mimmi  on  June 7, 2014

    Chickpea flour!

  • nursey  on  June 8, 2014

    I've just discovered black bean flour – it's been a revelation!

  • Smuz90  on  June 8, 2014

    Spelt flour for baking and chickpea flour for everything else!

  • EMichels  on  June 8, 2014

    Oat flour

  • NikkiPixie  on  June 9, 2014

    Definitely chickpea flour

  • jammydodger  on  June 10, 2014

    Rye flour

  • amylou61  on  June 10, 2014

    I like to bake with spelt flour

  • antuneza  on  June 11, 2014

    I love "almorta", a flour made in Spain from grass peas

  • ltsuk  on  June 12, 2014

    Semolina or nut flours. Very interested in other non-wheat flour uses though.

  • pokarekare  on  June 12, 2014

    besan/chickpea flour

  • rss61  on  June 13, 2014

    Almond flour

  • earthnfire  on  June 14, 2014

    Rice flour

  • louie734  on  June 14, 2014

    I like rye, but would love ideas on turning spent grain (malted barley used to make beer) into flours.

  • myrecipeaddiction  on  June 14, 2014

    cake flour, of course

  • mknowles  on  June 15, 2014

    Add 1/4 amount of rice flour with regular flour when frying food especially chicken it crisp up nice and if you have a good blender you can make it yourself it's so easy

  • sabrina7  on  June 16, 2014

    quinoa, oat, and spelt flours are all nice

  • tertuliadasusy  on  June 17, 2014

    Cocoa Flour

  • pers1stence  on  June 17, 2014

    almond flour (macarons!)

  • DesiKim  on  June 17, 2014

    almond flour – lovely for baking with

  • staceymoreno  on  June 19, 2014

    chickpea flour for quick flatbreads and almond meal as a gluten-free sub

  • FarmerFi  on  June 19, 2014

    Almond flour for baking – love the flavour and texture it gives.

  • HelenB  on  June 19, 2014

    Dark rye Flour…provides an earthiness and texture I love.

  • Margaretsmall  on  June 19, 2014

    Definitely rye.

  • gjelizabeth  on  June 19, 2014

    This sounds useful and fun. I'd like to give it a try.

  • Helenascheffer  on  June 19, 2014

    Oat flour

  • Sarabclever  on  June 19, 2014

    I love spelt and am wanting to explore kamut. And since those are technically wheat, I love almond meal!

  • herby  on  June 19, 2014

    I love chickpea flour for savoury dishes and almond flour for the sweet ones.

  • shamby  on  June 19, 2014

    I love oat flour!

  • diannerh49  on  June 19, 2014

    oo flour for pizza dough

  • susan g  on  June 19, 2014

    Spelt; chickpea for gluten-free and Indian; but that only scratches the surface. I did catch a couple new-to-me flours above.

  • Taxlady  on  June 19, 2014

    Toss up between Rye and Potato flour

  • Sausagetarian  on  June 19, 2014

    Rye flour. It's so much more versatile than we give it credit for.

  • nancyintexas  on  June 19, 2014

    I love almond flour.

  • kitblu  on  June 19, 2014

    I learned to make Socca with besan (chickpea flour) about 20 years ago and make it often. In fact I had it tonight.

  • Chewygizmos  on  June 20, 2014

    Blue Corn & Rice flour, both under used in my opinion

  • alicebrody  on  June 20, 2014

    Corn meal and semolina flour

  • swildey  on  June 21, 2014

    Spelt flour for breads, and coconut flour for baking sweets. Delicious!

  • LFallon  on  June 21, 2014

    It's kamut flour for me!

  • Zenzero  on  June 22, 2014

    Corn-l grow my own dent corn and.grind it into grits, meal & flour.

  • KateMGB  on  June 22, 2014

    Buckwheat flour

  • thegoodlife  on  June 23, 2014

    Lately, cassava flour.

  • tjnelson1hotmail  on  June 23, 2014

    Gram flour…it adds a nice sweetness to baked goods.

  • boardingace  on  June 23, 2014

    Very hard to pick, because I have about 10 kinds (I bake from King Arthur Flour Whole Grain Baking Cookbook a lot), but I guess I would pick whole wheat pastry flour. I love them all, honestly 🙂

  • patsylu  on  June 23, 2014

    Love almond flour!

  • myzadim3  on  June 24, 2014

    Has to be beautiful dark Rye Flour!

  • hz202  on  June 24, 2014

    Oat flour

  • Ambrosia  on  June 25, 2014

    Spelt!

  • jtodes  on  June 25, 2014

    Oat flour!

  • mdoyle  on  June 25, 2014

    My favorite is rye.

  • JodieE  on  June 25, 2014

    We are a gluten free household. Almond flour is my go to flour for baked goods.

  • lberndt  on  June 25, 2014

    As my child is developing an intolerance to wheat I have started using coconut flour to make him treats. It's a winner!!

  • runwestie  on  June 25, 2014

    Almond flour, def

  • JJ  on  June 25, 2014

    Cornmeal

  • Jsjohnson  on  June 25, 2014

    Masa harina and buckwheat…..

  • kestypes  on  June 25, 2014

    Buckwheat, definitely. I love making what I call the Bubu pancakes… BUckwheat and BUttermilk. And sometimes even BUtter.

  • enation  on  June 25, 2014

    Abruzzi stone ground rye

  • CRT  on  June 25, 2014

    Home grown, home ground wheat

  • NikkiK  on  June 25, 2014

    Buckwheat – you can't beat it for flavour in the traditional Breton galettes (savoury pancakes)

  • Izi  on  June 25, 2014

    Barley Flour

  • Beckiemas  on  June 25, 2014

    I am loving teff flour at the moment! Such a light, fine grain. BUT for a favourite… it would have to be buckwheat. Nutritious and flavourful. Just lovely!

  • deegee  on  June 25, 2014

    Chickpea flour

  • jaelsne  on  June 25, 2014

    Chickpea flour makes great pancakes!

  • rhelune  on  June 25, 2014

    Chickpea flour

  • Grace  on  June 25, 2014

    rice flour

  • gogojette  on  June 25, 2014

    Rye Flour

  • janinesymons  on  June 25, 2014

    spelt, for making digestive biscuits.

  • Sfgordon  on  June 25, 2014

    As I've been on a grain-free tear recently, I really enjoy lentil flour (pappadums) and pecan meal/flour (used in making grainless tart shells for fresh fruit)

  • bobbymacjr  on  June 26, 2014

    I've enjoyed working with garbanzo bean flour as a wheat alternative.

  • marlenelockett  on  June 26, 2014

    Love rye flour!

  • Kelli_L  on  June 26, 2014

    Spelt flour or rice flour

  • oakandsage  on  June 26, 2014

    I have to choose just one?? Almond. But it's close. Couldn't do without besan, and I love oat flour. And hazelnut and walnut. Acorn is awesome too but I don't use it so often. It's a lot of work!

  • thecookspyjamas  on  June 26, 2014

    Barley flour

  • fglazer  on  June 26, 2014

    Chickpea flour

  • SherriL  on  June 26, 2014

    I would love to say something sexy and exotic, but while I use a wide range of non-wheat flours, I am Southern, so the go to favourite has to be cornmeal (polenta, grits…)

  • Debora_Gikovate  on  June 26, 2014

    I love Brazil Nut flour

  • finnipus  on  June 26, 2014

    Almond flour

  • achookwoman  on  June 26, 2014

    Rye flour

  • DFed  on  June 26, 2014

    spelt flour

  • Zeldaz  on  June 26, 2014

    rye!

  • homeeccentric  on  June 26, 2014

    oat flour

  • Amy Bolger  on  June 26, 2014

    toasted almond flour

  • Gunnygoo  on  June 26, 2014

    corn meal

  • mfl  on  June 26, 2014

    millet and amaranth

  • Jimbowen  on  June 26, 2014

    Chestnut flour

  • sabilulu  on  June 26, 2014

    Blanched almond flour

  • Dvzarling  on  June 26, 2014

    as a daily pasta maker, I've found Russian red wheat to make a great, springy dough! It my new favorite!

  • zskik2  on  June 26, 2014

    coconut flour

  • cmeredith  on  June 26, 2014

    Corn flour (masa)–I love to make corn tortillas.

  • Emilyscookbooks  on  June 26, 2014

    Corn meal or rice flour

  • sgp  on  June 26, 2014

    Rye — it's what keeps my sourdough starter alive.

  • Thredbende  on  June 26, 2014

    Rye flour has the complexity of flavors that make my lumpy, funky shaped country loaves sing.

  • madelainelc  on  June 27, 2014

    almond flour! I love baking with it.

  • Scema  on  June 28, 2014

    Potato flour

  • gqbrave  on  June 28, 2014

    I love two other flours. I love almond flour, and coconut flour.
    I think both of these flours are versatile and add a depth of flavor.

  • Snappy  on  June 28, 2014

    Spelt – wholemeal or white.

  • susie87  on  June 28, 2014

    chickpea!

  • itsCarole  on  June 28, 2014

    Oat Flour

  • misspooky  on  June 28, 2014

    corn meal

  • federixio  on  June 29, 2014

    Chestnut flour
    It's an ingredient from our past, almost forgotten today.
    It's rich in flavour, deep, perfect for sweets, simple biscuits , elaborate layered cakes, tasty meat roasts, breads, tea cakes.
    Every time I use it, I challenge my friends to guess what flour it is…and only rarely someone recognised it!

  • fluffysammy  on  June 30, 2014

    Spelt flour, i love using it in bread mixed with other flours or on its own

  • cattram  on  June 30, 2014

    My favourite is rye flour!

  • canines5  on  June 30, 2014

    Buckwheat

  • cadfael  on  June 30, 2014

    nut flours, particularly almond flour-however if that is not considered a true flour (i'm not sure) then I would say corn flour

  • Jane  on  July 2, 2014

    This contest is now closed. The 10 lucky winners, selected by random number generator, are rivergait, thegoodlife, shamby, Julia, jupflute, susan g, Thredbende, thecookspyjamas, finnipus, and CRT.

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