Monday, October 5, 2009

Daring Kitchen Article -- By Me! / And A New Fridge

I did an article for the fabulous Daring Kitchen site. It's about using alternative flours--anything other than your basic processed wheat flour. I included information about the different types of flours, a few blog recipes, and a list of on line vendors. If you're interested, please check it out.

Also, I have finally broken down and purchased a second fridge--but's it's only dorm sized. I have an ever growing supply of flours, grains, nuts, dried fruits, and beans that I keep stored in the fridge and freezer. It's now reached the point that the grains have taken over, and we no longer have any room for food. So, I am relenting and getting a second small fridge--something I really didn't want to do since it seems very excessive and wasteful to me. Still, the grains need to be kept cold or they will go rancid.

I decided to make a list of what I have on hand so that way I can easily check to see if I have a certain ingedient when I'm looking over recipes. And now I'm sharing the list with you. I have photos of most everything, but I think I left a few things out. Technically, I don't keep the beans cold, but I wanted a list that included grains and legumes.

*chickpea flour *wheat germ *chia seeds *hemp seeds * potato flour *semolina flour *walnuts *co co wheats *dried cranberries *buckwheat *sweet rice flour *Israeli couscous *pigeon peas *black runner beans *vallarta beans *peruando beans *whole millet *AP flour *bread flours *whole wheat flour *Italian 00 flour *almond meal *dried coconut *chestnut flour *hazelnut meal *dark rye flour *white whole wheat flour *cake flour *teff flour *fava bean flour *amaranth flour * vital wheat gluten *quinoa *dried chickpeas *raw pumpkin seeds *egg replacer *oats *roasted pumpkin seeds *pinto beans *white rice *basmati rice *barley flour *coconut flour *polenta *blue corn meal *spelt flour *yellow corn meal *flax seeds *plantain flour *autumn bounty beans *poppy seeds *sunflower seeds *sesame seeds

After looking over the list, I see a future filled with bread baking...

If you have any questions about the flours, or anything else really, please feel free to comment or e-mail me.


  1. That's a lot of flour! My collection is growing, but you have a ton more than I do. I keep mine in the freezer and it really does start to take up space.

    I'm looking forward to reading your article!

  2. Holy cannoli - you are have a better supply than the market!

    I only have regular flour, white whole wheat, cake, ground flax seed, and barley. I bought the barley specifically to make an Easter torte, and haven't used it since. I have NO idea what else I can do with it!

  3. Thanks Jill and Megan!

    Use the barley flour in most baked goods (except delicate pastries) to replace about 20% of the wheat flour. It will add a nice, slightly nutty taste.

  4. Good idea about the second fridge. I store all my alternative flours in one of the crisper drawers in my refrig, but I prob should get a second one one day.

    Congrats on the article!