The subtitle of
Good to the Grainby Kim Boyce, “Baking with Whole-Grain Flours,” might turn you off. Whole-wheat bread is widely eaten, but whole-grain treats seem like an oxymoron. However, almost all of the recipes in the book, which is organized by grain—from amaranth to kamut—are immensely appealing. The genius of Boyce’s book is that she isn’t just substituting in whole-wheat flour for white or sneaking in tablespoons of wheat germ—rather, each recipe has been developed precisely to reveal and celebrate the nutty, grassy, or what-have-you characteristics of a particular grain. A recipe for hazelnut muffins, for example, begins “Teff flour, with its deep brown color and distinctly malty flavor, is a fantastic match for the richness of hazelnuts.” The only issue with this book is that you’ll find yourself spending as much time hunting down unusual flours to make, say, figgy buckwheat scones or
injera (a traditional Ethiopian flatbread made with teff). This would make a great gift for the avid baker on your list—particularly so if you have the foresight to pair it with a couple of sacks of the aforementioned flours.