try www.kingarthurflour.com


"Allan Adler" > wrote in message
...
>
> I don't have to pay a lot for white flour but a 5 pound bag of whole
> wheat flour costs 3 or 4 dollars at supermarkets near me that have it
> and none of them have rye flour. There are also a few other kinds of
> flour at even higher rates at a large supermarket whose name I won't
> disclose but which I like to refer to as "Yuppie Heaven". I'd like to
> find alternatives that are cheaper and which offer more diversity.
>
> One possibility is to order flour on the web. I only found one place that
> does that so far and it specializes in Indian products. Another
possibility
> is to grind my own flour in some way. Here are a few examples that come to
> mind:
> (1) N.Thornton recommended rice flour for certain purposes. Can I make my
own
> rice flour by the following procedure? Take a coffee grinder (e.g.
those
> little Braun devices for grinding coffee beans) and first grind a
little
> bread in it to clean any coffee residue from it. Then fill it with
> ordinary grains of rice and grind them to a powder.
> (2) Similarly, I could grind barley, although I would probably want to
wash
> the talc off them and dry them first.
> (3) I vaguely remember that one can make flour out of acorns, but one
needs
> to do something first to leach some unpleasant chemical out of them.
> (4) I suppose one can do the same with chestnuts, but I'm not sure that
all
> varieties of chestnuts one finds on the ground are suitable. I have an
> even vaguer recollection of there being two main kinds of chestnut in
> France and that they are not both suitable, but my memory could be
> misleading me on that point.
> (5) According to the book, Unmentionable Cuisine, one can grind up dried
> grasshoppers and locusts to make a kind of flour. I don't know how one
> uses that kind of flour differently from flour made from grains.
> (6) In a similar spirit, I've heard of fish flour. I've seen dried fish
> on sale in the supermarket, probably cod. I don't know if one simply
> grinds it up or if there is something else one has to do first. I
think
> I've also seen dried shrimp and maybe one can grind it to. I think
that
> the batter is deep fried and used in some Chinese restaurants to make
a
> kind of chip for a snack.
> (7) There are all kinds of dried foods. Can one grind up practically any
of
> them to make a kind of flour? Dried mushrooms, dried squid, dried
beans,
> etc. or is there some quality that a powder has to have to count as a
> "flour"?
>
> Ignorantly,
> Allan Adler
>
>
>
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> * Disclaimer: I am a guest and *not* a member of the MIT Artificial
*
> * Intelligence Lab. My actions and comments do not reflect
*
> * in any way on MIT. Moreover, I am nowhere near the Boston
*
> * metropolitan area.
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