Cookbook giveaway - The Homemade Flour Cookbook

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.

158 Comments

  • ae.bell  on  6/2/2014 at 1:20 PM

    Chickpea flour!

  • rivergait  on  6/2/2014 at 1:30 PM

    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  6/2/2014 at 1:48 PM

    Oat flour

  • TLC_Tim  on  6/2/2014 at 2:16 PM

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

  • Nancith  on  6/2/2014 at 2:56 PM

    almond flour

  • kayanelson  on  6/2/2014 at 3:06 PM

    Oat flour

  • FieenaZ  on  6/2/2014 at 3:13 PM

    Almond flour

  • Lovestocook  on  6/2/2014 at 3:16 PM

    Gram flour

  • vnewton  on  6/2/2014 at 3:31 PM

    I use a mix of red and white wheat.

  • pgarcia  on  6/2/2014 at 5:01 PM

    I like buckwheat flour in pancakes and waffles.

  • lindyjane  on  6/2/2014 at 6:55 PM

    Rye flour

  • Globegal  on  6/2/2014 at 8:05 PM

    Corn meal and almond flour

  • K8droste  on  6/2/2014 at 8:23 PM

    Potato flour

  • angelanorr  on  6/2/2014 at 8:39 PM

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

  • jastembo  on  6/2/2014 at 10:25 PM

    buckwheat

  • Zoe  on  6/3/2014 at 1:52 AM

    Besan beats buckwheat, but only just

  • annieski  on  6/3/2014 at 3:54 AM

    Corn meal, oat

  • Shazah  on  6/3/2014 at 4:08 AM

    Ground Almond meal

  • hihelen_westbrook  on  6/3/2014 at 6:40 AM

    Rye

  • bfg67  on  6/3/2014 at 6:54 AM

    cornmeal/flour

  • sir_ken_g  on  6/3/2014 at 7:42 AM

    Rye flour.

  • vickster  on  6/3/2014 at 7:43 AM

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

  • carynrybs  on  6/3/2014 at 8:14 AM

    Buckwheat

  • deucemom  on  6/3/2014 at 9:01 AM

    I make a wonderful lemon cookie with semolina flour.

  • jenniesb  on  6/3/2014 at 1:40 PM

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

  • Queezle_Sister  on  6/3/2014 at 4:35 PM

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

  • madamepince  on  6/3/2014 at 6:41 PM

    A tie -- chickpea flour & almond meal.

  • AmandaS  on  6/3/2014 at 10:18 PM

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

  • Gotuje  on  6/3/2014 at 10:22 PM

    Buckwheat flour

  • sandyroo  on  6/4/2014 at 12:09 AM

    almond meal or corn meal

  • decklededges  on  6/4/2014 at 12:14 AM

    Oat flour

  • jeanieINparadise  on  6/4/2014 at 4:38 AM

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

  • Zosia  on  6/4/2014 at 6:58 AM

    Oat flour

  • AmandaLeigh710  on  6/4/2014 at 9:49 AM

    almond flour!

  • Schout  on  6/4/2014 at 11:24 AM

    Can't decide between amaranth and quinoa flours.

  • hillsboroks  on  6/4/2014 at 1:18 PM

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

  • goodfruit  on  6/4/2014 at 6:21 PM

    hazelnut or almond

  • ccav  on  6/4/2014 at 10:06 PM

    coconut flour!

  • milgwimper  on  6/5/2014 at 12:55 PM

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

  • matag  on  6/5/2014 at 5:38 PM

    Rice

  • cookerycoach  on  6/5/2014 at 6:32 PM

    Corn Flour

  • RickPearson54  on  6/5/2014 at 7:17 PM

    Masa harina.

  • Tinala523  on  6/5/2014 at 7:33 PM

    Almond flour - just love almonds!

  • ellabee  on  6/5/2014 at 8:18 PM

    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  6/5/2014 at 9:07 PM

    hmm definitely rice flour. I love turnip cakes

  • Melanie  on  6/5/2014 at 9:49 PM

    Almond and buckwheat

  • xntrek  on  6/5/2014 at 10:51 PM

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

  • westminstr  on  6/6/2014 at 9:33 AM

    almond flour and polenta

  • PatriciaScarpin  on  6/6/2014 at 12:51 PM

    almond meal.

  • vinochic  on  6/6/2014 at 2:15 PM

    love buckwheat flour!!

  • rahiscock  on  6/7/2014 at 12:48 PM

    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  6/7/2014 at 12:56 PM

    buckwheat!

  • cambridgecook  on  6/7/2014 at 1:55 PM

    Barley flour

  • Julia  on  6/7/2014 at 7:23 PM

    I like both rye and almond flour.

  • Mimmi  on  6/7/2014 at 7:27 PM

    Chickpea flour!

  • nursey  on  6/8/2014 at 6:57 AM

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

  • Smuz90  on  6/8/2014 at 1:11 PM

    Spelt flour for baking and chickpea flour for everything else!

  • EMichels  on  6/8/2014 at 3:24 PM

    Oat flour

  • NikkiPixie  on  6/9/2014 at 11:41 AM

    Definitely chickpea flour

  • jammydodger  on  6/10/2014 at 4:09 AM

    Rye flour

  • amylou61  on  6/10/2014 at 6:51 PM

    I like to bake with spelt flour

  • antuneza  on  6/11/2014 at 2:04 AM

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

  • ltsuk  on  6/12/2014 at 4:36 PM

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

  • pokarekare  on  6/12/2014 at 6:16 PM

    besan/chickpea flour

  • rss61  on  6/13/2014 at 3:40 PM

    Almond flour

  • earthnfire  on  6/14/2014 at 6:46 AM

    Rice flour

  • louie734  on  6/14/2014 at 7:03 AM

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

  • myrecipeaddiction  on  6/14/2014 at 5:22 PM

    cake flour, of course

  • mknowles  on  6/15/2014 at 7:14 PM

    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  6/16/2014 at 6:43 PM

    quinoa, oat, and spelt flours are all nice

  • tertuliadasusy  on  6/17/2014 at 11:03 AM

    Cocoa Flour

  • pers1stence  on  6/17/2014 at 2:43 PM

    almond flour (macarons!)

  • DesiKim  on  6/17/2014 at 4:30 PM

    almond flour - lovely for baking with

  • staceymoreno  on  6/19/2014 at 3:18 PM

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

  • FarmerFi  on  6/19/2014 at 3:48 PM

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

  • HelenB  on  6/19/2014 at 4:02 PM

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

  • Margaretsmall  on  6/19/2014 at 4:46 PM

    Definitely rye.

  • gjelizabeth  on  6/19/2014 at 4:46 PM

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

  • Helenascheffer  on  6/19/2014 at 5:32 PM

    Oat flour

  • Sarabclever  on  6/19/2014 at 5:32 PM

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

  • herby  on  6/19/2014 at 6:11 PM

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

  • shamby  on  6/19/2014 at 6:32 PM

    I love oat flour!

  • diannerh49  on  6/19/2014 at 6:37 PM

    oo flour for pizza dough

  • susan g  on  6/19/2014 at 7:38 PM

    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  6/19/2014 at 8:03 PM

    Toss up between Rye and Potato flour

  • Sausagetarian  on  6/19/2014 at 8:30 PM

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

  • nancyintexas  on  6/19/2014 at 10:53 PM

    I love almond flour.

  • kitblu  on  6/19/2014 at 11:45 PM

    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  6/20/2014 at 12:03 AM

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

  • alicebrody  on  6/20/2014 at 7:56 AM

    Corn meal and semolina flour

  • swildey  on  6/21/2014 at 2:01 PM

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

  • LFallon  on  6/21/2014 at 6:06 PM

    It's kamut flour for me!

  • Zenzero  on  6/22/2014 at 5:04 AM

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

  • KateMGB  on  6/22/2014 at 1:21 PM

    Buckwheat flour

  • thegoodlife  on  6/23/2014 at 8:14 AM

    Lately, cassava flour.

  • tjnelson1hotmail  on  6/23/2014 at 1:51 PM

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

  • boardingace  on  6/23/2014 at 3:42 PM

    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  6/23/2014 at 9:14 PM

    Love almond flour!

  • myzadim3  on  6/24/2014 at 4:38 AM

    Has to be beautiful dark Rye Flour!

  • hz202  on  6/24/2014 at 8:34 AM

    Oat flour

  • Ambrosia  on  6/25/2014 at 8:40 PM

    Spelt!

  • jtodes  on  6/25/2014 at 8:42 PM

    Oat flour!

  • mdoyle  on  6/25/2014 at 8:45 PM

    My favorite is rye.

  • JodieE  on  6/25/2014 at 8:50 PM

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

  • lberndt  on  6/25/2014 at 8:52 PM

    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  6/25/2014 at 8:57 PM

    Almond flour, def

  • JJ  on  6/25/2014 at 8:58 PM

    Cornmeal

  • Jsjohnson  on  6/25/2014 at 9:02 PM

    Masa harina and buckwheat.....

  • kestypes  on  6/25/2014 at 9:07 PM

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

  • enation  on  6/25/2014 at 9:08 PM

    Abruzzi stone ground rye

  • CRT  on  6/25/2014 at 9:15 PM

    Home grown, home ground wheat

  • NikkiK  on  6/25/2014 at 9:17 PM

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

  • Izi  on  6/25/2014 at 9:38 PM

    Barley Flour

  • Beckiemas  on  6/25/2014 at 10:03 PM

    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  6/25/2014 at 10:12 PM

    Chickpea flour

  • jaelsne  on  6/25/2014 at 10:31 PM

    Chickpea flour makes great pancakes!

  • rhelune  on  6/25/2014 at 10:55 PM

    Chickpea flour

  • Grace  on  6/25/2014 at 11:11 PM

    rice flour

  • gogojette  on  6/25/2014 at 11:32 PM

    Rye Flour

  • janinesymons  on  6/25/2014 at 11:45 PM

    spelt, for making digestive biscuits.

  • Sfgordon  on  6/25/2014 at 11:50 PM

    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  6/26/2014 at 12:29 AM

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

  • marlenelockett  on  6/26/2014 at 12:45 AM

    Love rye flour!

  • Kelli_L  on  6/26/2014 at 1:00 AM

    Spelt flour or rice flour

  • oakandsage  on  6/26/2014 at 3:06 AM

    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  6/26/2014 at 3:46 AM

    Barley flour

  • fglazer  on  6/26/2014 at 5:34 AM

    Chickpea flour

  • SherriL  on  6/26/2014 at 5:53 AM

    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  6/26/2014 at 7:00 AM

    I love Brazil Nut flour

  • finnipus  on  6/26/2014 at 7:21 AM

    Almond flour

  • achookwoman  on  6/26/2014 at 7:35 AM

    Rye flour

  • DFed  on  6/26/2014 at 8:14 AM

    spelt flour

  • Zeldaz  on  6/26/2014 at 8:37 AM

    rye!

  • homeeccentric  on  6/26/2014 at 8:39 AM

    oat flour

  • Amy Bolger  on  6/26/2014 at 9:41 AM

    toasted almond flour

  • Gunnygoo  on  6/26/2014 at 9:42 AM

    corn meal

  • mfl  on  6/26/2014 at 10:14 AM

    millet and amaranth

  • Jimbowen  on  6/26/2014 at 10:56 AM

    Chestnut flour

  • sabilulu  on  6/26/2014 at 11:10 AM

    Blanched almond flour

  • Dvzarling  on  6/26/2014 at 11:54 AM

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

  • zskik2  on  6/26/2014 at 12:27 PM

    coconut flour

  • cmeredith  on  6/26/2014 at 12:42 PM

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

  • Emilyscookbooks  on  6/26/2014 at 3:04 PM

    Corn meal or rice flour

  • sgp  on  6/26/2014 at 4:22 PM

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

  • Thredbende  on  6/26/2014 at 9:31 PM

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

  • madelainelc  on  6/27/2014 at 10:38 AM

    almond flour! I love baking with it.

  • Scema  on  6/28/2014 at 12:07 AM

    Potato flour

  • gqbrave  on  6/28/2014 at 12:58 AM

    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  6/28/2014 at 7:40 AM

    Spelt - wholemeal or white.

  • susie87  on  6/28/2014 at 9:14 AM

    chickpea!

  • itsCarole  on  6/28/2014 at 12:32 PM

    Oat Flour

  • misspooky  on  6/28/2014 at 3:29 PM

    corn meal

  • federixio  on  6/29/2014 at 7:44 PM

    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  6/30/2014 at 5:43 AM

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

  • cattram  on  6/30/2014 at 7:54 AM

    My favourite is rye flour!

  • canines5  on  6/30/2014 at 8:31 AM

    Buckwheat

  • cadfael  on  6/30/2014 at 9:41 AM

    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  7/2/2014 at 1:59 PM

    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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