Cookaholics Bulletin Board

Lindsay talked about this book when she posted the picture of her olive oil cake. I requested it from our library, and just got it. WOW...there are are seriously good looking recipes in here. As I'm really trying to move away from anything that isn't more geared towards whole grains, this book has a lot of recipes that sound really interesting. (It doesn't hurt that the food photography is excellent.)

Anyone ever used kamut or millet flour? They are the two grains she uses in her challah.

Amy

I couldn't find millet flour, but I ordered a special flour mix from King Arthur's called Ancient Grains flour, which works really well. It is a "Milled blend of 30% each amaranth, millet, and sorghum flours, plus 10% quinoa flour, is 100% whole grain, with all the bran and germ."

I have to say, I've been baking diligently from the book and haven't been disappointed yet; (I now work fulltime from home, as does my husband, so I've been taking to baking muffins and quick breads for our afternoon tea). I've made up a big batch of her multigrain flour mix (1 cup whole-wheat flour, 1 cup oat flour, 1 cup barley flour, ½ cup millet flour,½ cup rye flour) and been using this in all sorts of baked goods, usually 50% this mix and 50% white.

And from the book, the banana muffins with rye flour were a real revelation. I've never been a huge proponent of rye bread -- but the rye flour with the bananas were great. Today I'm tackling her gingerbread. Here's a photo of the banana muffins; I always make muffins as cakes -- just easier.

You know, this looks far superior to that peanut butter sandwich that I had for lunch. Gawd, I might have to investigate(read purchase) this book. Then, Rod will want to know what's in the giant box from KA.....phew, I am trying to be a good girl. Both my angels are on opposite shoulders.

There's an angel on my right shoulder and a devil on my left, but I prefer to listen to the pink leprechaun eating skittles on my head.

Amy,

Yeah, I have some millet flour in the pantry. I used in in my various attempts to recreate Jian Bing (http://www.fuzzychef.org/archives/In-Se ... -2008.html). It's a lot like buckwheat flour.

I've seen Kamut flour at Rainbow grocery and other bulk foods stores, but have no idea what it's good for.

I want to try her challah, and it uses kamut flour. There is a store called Natural Grocers here (which is actually cheaper than City Market on many items), and they may carry it. I'm going to Montrose today, so will check.

Amy

While Natural Grocers carries many varieties of flour, kamut is not one of them. But, I did get the millet flour. Here's a point of trivia for you...Colorado produces more millet than any other state.

Amy