2024 the best corn bread recipe review

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How to create flour at home.

The many benefits of home flour milling include taste and flavor and the appeal of making a healthy food that tastes good and is seriously nutritous. Home ground flour milling can also save countless dollars just in the cost of bread alone, especially for those with special dietary needs and restrictions, and improved health leads to reduced medical costs.

This comprehensive how-to details the whole process behind home flour milling with features such as:

The history of whole grains and grain anatomy Benefits of commercially milled flour vs home milled flour Tools and equipment for home flour milling Baking basics including mixing methods and techniques -- the importance of gluten and moisture Going with the grains -- a thorough description of grains such as barley, rye, kamut and buckwheat Nut flours such as almond Baking with freshly milled grains.

There are also 100 recipes for tasty quick breads, rolls and buns, muffins, pancakes, coffee cakes, biscuit and scones, cookies, brownies and pastries, plus others that are gluten-free, dairy-free and vegan.

The Home Ground Flour Book is ideal for anyone who wants to create their own flours.

From the Publisher

ALMOND FLOUR

Almond flour is a great gluten-free flour alternative for people who do not have tree-nut allergies. It should be used in moderation, as it is high in calories and fat, particularly omega-6 fatty acids. Almond flour provides vitamin E, manganese and magnesium. An occasional dessert made with almond flour can be a wonderfully nutritious treat.

OAT FLOUR

Oat flour has a sweet, slightly nutty flavor. Because it does not contain gluten, it must be blended with wheat to make yeast breads, using no more than 25% oat flour. However, it can be used either alone or blended with other grain flours to make cookies and quick breads such as muffins and pancakes. Oat flour gives baked goods a soft texture and a sweet flavor that complements spices such as cinnamon, nutmeg and cloves.

CORN FLOUR

Flour made from white corn is milder in flavor than that made from yellow corn. Either can be used to make corn flour or cornmeal. Because of its tougher hull, popcorn produces a slightly coarser flour than dent corn, even when a micronizing mill is used. The coarser texture resembles cornmeal, and some people prefer this grind over corn flour for making cornbread.

Publisher ‏ : ‎ Robert Rose; Illustrated edition (May 10, 2016)
Language ‏ : ‎ English
Paperback ‏ : ‎ 288 pages
ISBN-10 ‏ : ‎ 0778805344
ISBN-13 ‏ : ‎ 978-0778805342
Item Weight ‏ : ‎ 1.22 pounds
Dimensions ‏ : ‎ 7 x 0.63 x 10 inches
Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title: Very informative
Review: Love all the details on the differnt flours and the recipes are really good and easy to make

Reviewer: VeganPrepper
Rating: 5.0 out of 5 stars
Title: Spring for the Spiral Bound Version
Review: This book is a solid 4.5 stars. Being a vegan family, I've found the recipes easy to adapt and so far we've had great success with everything we've tried. The basic yeast bread has become a staple in our house (my son says it tastes like darker bread you get in the basket at the Cheesecake Factory and he's 100% correct).I have the same issue many others have. The book tells you how to substitute home ground flours for all purpose flour, for instance, and says that if you're using a recipe with weights, you just use the same weight of grain. It's a super handy tip and makes me wish with all of my heart that bakers in the US used weights more. It's so much easier to get a consistently good product. So where are the weights in these recipes? We're left to guess how much grain to grind and I'm still getting it wrong. I've thrown flour away because you're not supposed to store it, but then you don't really get any help with knowing how much whole grain to throw in your grinder to hit the flour amount required for each recipe. I've started freezing my extra flour, a tip I picked up from a YouTuber, and I'll use it as my dusting flour when I'm making future recipes. But still... I feel like the recipes are seriously missing the mark by not including weights. I get that there still may be a range needed for the recipe, so let the range be "100g-120g hard red wheat milled into fine flour, about this many cups" so that you have a starting point. I assume this knowledge comes with experience and may not be an issue in the future.But like I said, the recipes are amazing so far and I've enjoyed working with the home milled flour. The first section of the book (123 pages out of about 267 of actual content) is invaluable for anyone (like me) who never really worked with home ground flour before. It's a textbook on the subject and very well thoroughly done. Even the recipe section is full of more tips and tricks for almost every recipe: substitutions, storage advice, different grains to use, etc. You really do get the impression that you're reading something written by a master with decades of experience in her craft, probably because that is exactly what this book is.Really, I'm only docking .5 stars for the lack of weights in the recipes, but it's such a small complaint in the overall awesomeness of the book that I can't physically dock a star in the review.You may like to spring for the spiral bound version as this book doesn't lay flat at all. Most books don't lay flat, but this one seems to think it is its destiny to close while you're making a recipe, no matter what methods you use to keep it open. My hope is for future printings to have a spiral bound version contained within a hard cover. I can't imagine how expensive that would be to produce, but I'd seriously shell out an extra $20 for this imaginary version of the book. I'm not just saying that, either.

Reviewer: Angela
Rating: 5.0 out of 5 stars
Title: Excellent
Review: Great info and so far all the recipes turn out great! My family finally likes fresh milled flour!!

Reviewer: Ginger Mcnair
Rating: 5.0 out of 5 stars
Title: Flour book
Review: I have enjoyed ready this book, I have learned so much about milling fresh wheat berries. The book is designed to educate you on wheat and the health benefits of milling your own wheat. It is easy to read and it has great recipes that are easy to follow. The recipes are not in alphabetical order, but the most important one is the first one, the basic bread recipe. This book is a must have for beginners milling their own wheat berries.

Reviewer: Myrtle
Rating: 4.0 out of 5 stars
Title: No grams
Review: I received my book yesterday, and it has so much good, helpful, insightful, instructive info in it. Truly. I have read and read in it already. But I'm very disappointed that the recipes do not have the ingredients measured by weight, specifically in grams for the dry ingredients. The ingredients do have a mL measurement which is great for liquids, but how will it be helpful to measure freshly milled flour by mL???Kudos to all recipe publishers who give dry ingredients measurements in grams. A kitchen scale is my best friend when baking.

Reviewer: Shighseas
Rating: 5.0 out of 5 stars
Title: Excellent Book
Review: The information in this book is invaluable to me. Tried some recipes, all were delicious. All I can say is this book is well written, extremely informative and excellent, excellent, excellent!

Reviewer: Trish
Rating: 5.0 out of 5 stars
Title: Amazing book - a must have
Review: I’ve been making breads with home-ground flour for years. I’ve tried to substitute my flour in many recipes with less success than I want to admit. Well, this book has been a game changer for sure. The English muffins with kamut is delicious. The banana bread is top notch and worthy of company.I have marked about a dozen more to try and I expect them all to be as outstanding as these first two.It is great to finally have a book with a variety of basic bread recipes to chose from and some extra special ones to use my home milled flour. This book will be used often.It is a must have book if you mill your own flour and want to enjoy fresh baked goods.

Reviewer: Gadgeteer
Rating: 5.0 out of 5 stars
Title: Great Product!!!
Review: A fascinating read with tons of excellent recipes. I highly recommend this book. I paid a few dollars more and got the spiral bound. I recommend that as I've already spent several hours reading the book and can only imagine the wear and tear I would be placing on a regular book. The spiral bound is really well made. Built to last. Yes, I would buy this again.

Reviewer: lmmittle
Rating: 5.0 out of 5 stars
Title:
Review: I hate ordering cooking books online because the preview never gives you a good idea of what the book is actually like. I was disappointed that there were pictures for every recipe. I like the first section about grinding your own flour: very informative. At times it went a little too in-depth and was a bit boring but there was so much helpful information. The recipes we have tried have all be so delicious and amazing. I've tried about 5 recipes so far. I like that most of her recipes call for evaporated can sugar because it doesn't go through as much processing, otherwise the recipes call for honey, which is my favourite go to. Great book, I'm glad I bought it.

Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title:
Review: Useful information

Reviewer: Annie
Rating: 5.0 out of 5 stars
Title:
Review: Great recipes easy to follow & great information

Reviewer: Tina
Rating: 5.0 out of 5 stars
Title:
Review: Love this book for thorough explanations about the history of wheat . Great recipes for freshly milled whole grains 😊

Reviewer: GB
Rating: 4.0 out of 5 stars
Title:
Review: Good book for someone like me who has just started milling their own flour.