Milling your own grains for flour

A few years ago, I read or watched a video about how store bought flour loses the majority of it’s nutritional value before it reaches your hands. I set out on a research trip and found that this is very true. Whole grain flour is not shelf stable. So, in order to ensure your flour is not rancid before you use it and that is has all the nutrients you want from whole grain, milling your own grains for flour is the best option.

The first step is to purchase a grain mill. Admittedly, the first one we purchased was very inexpensive and it was a hand crank model. I only chose that one first to make sure this was something I would stick with before investing in a high powered model. And, even though I stuck with it, I was exhausted every day from cranking that thing, ha ha!

About a year and a half ago, I went all in and bought the Nutrimill Classic. I was hooked after the first milling. It was super fast and the flour was so fine and fluffy. The bread I baked with it was just so much more flavorful!

So, knowing why and how, let’s talk about which grains to mill and where to source them. For almost any bread, hard white wheat is going to do the job. I also grind some ancient grains such as Kamut and Einkorn. I get my hard white wheat from Amazon and always go with the Palouse brand. The grain is clean and consistent. I get my Einkorn from Einkorn.com, and the Kamut from the food nanny’s website.