This book has emerged from our own explorations into alternative flours. We primarily eat a low carb diet with a high focus on meat. However, it is nice to be able to include a low carb bread or occasional baking in our lives. But also, to maximise our yields from anything we grow, using as much of the plants as possible and making use of any by-products of the preserving processes.

But this book doesn't just focus on low carb, all types of homegrown flours are included to suit all types of people. Many people suffer from digestive issues, food intolerances and allergies. They have may have already moved away from trigger foods and are finding flours and choices that better suit their dietary needs. But these choices are often still limited commercially or expensive.

With over 130 different flours to choose from there are sure to be a variety to suit your needs. Rather than growing a mass monocrop to cover your flour needs for the year, the harvesting and processing of a range of crops can be spread throughout the year. Knowing what crops can be used and how to prepare them can also offer a higher level of food security. This should be of interest to anyone who has experienced the fragility of our food chains and how quickly life can change