Cookies, muffins, and crepes await you.

View this email in your browser | Manage newsletter preferences

COOK THIS NOW

How to Use Up That Bag of Rye—or Any Other Whole Grain Flour

Stop right now, and peek in your kitchen cupboards. Do you spy the greater portion of a bag of rye flour taking up space? Or maybe it’s spelt flour? Or buckwheat? Einkorn? I must admit I have all of the above. So I found myself wondering how to (purposefully, deliciously) use up all the very nice bags of whole grain flours I’ve acquired over the last year.

Luckily, the long list of great baking books continues to grow. Among these titles are cookbooks that exalt whole grain and grain-free flours as a way to add texture and flavorful dimension to breads, yes, but also to cakes, muffins, cookies, brownies, and more. Having so many flours, so many possible directions, and so little time (flour expires!), I realized that I needed a little expert guidance. So I spoke to Roxana Jullapat, author of Mother Grains, about the best ways to make a sizeable dent in my—and your—dry goods pantry.

Trending Recipes

This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book.

View our Privacy Policy | Unsubscribe

Copyright © Condé Nast 2021. 

One World Trade Center, New York, NY 10007. All rights reserved.