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Did You Know You Can Grind These Grains at Home?

Flour drives flavor, which is why home-milling your own flour can give you optimal results from your baking. Refined flours lose most of the nutrients, antioxidants and fiber that come from the bran and germ of the grain. Home-milling allows you to control the quality and ingredients in your flour, and it’s more nutritious than refined or even whole grain flour from the store.

You can buy whole grains in bulk and keep them on hand for grinding. Just be sure to use your home-milled flour quickly or keep it cold so the natural oils in the grain don’t turn rancid. This can be easily avoided by storing your flour in an airtight container in the fridge.

Here’s a list of the grains you can grind at home as well as their uses and benefits:

Amaranth

• Often used in quick breads, muffins and pancakes.

• Gluten-free

• May need to be used in addition to wheat flour when making leavened breads.

Barley

• Slightly sweet, nutty flavor.

• Contains vitamin B, iron, magnesium, manganese, phosphorus and zinc.

• Low in gluten.

• Mix with wheat flour to help facilitate rising.

Buckwheat

• Slightly sour, nutty flavor.

• Gluten-free

• Used in breads, pancakes, crepes, and even noodles such as soba.

Corn

• Often used to make cornbread, fry breads, muffins and puddings.

• Cornmeal can range from fine to coarse.

• Contains vitamin B, magnesium and phosphorous.

Flax

• Flax meal can be added to breads, cakes, cookies, pancakes and quick breads.

• Can be used as a substitute for eggs in vegan baking.

Kamut/Khorasan Wheat

• Can be substituted for other flours in breads, cookies, muffins, scones and waffles.

• The berries have a buttery, nutty flavor.

• Contains high levels of protein, vitamins and minerals.

Millet

• Gluten-free

• Light, mild flavor.

• Can be combined with other flours in quick breads, cookies, etc.

Quinoa

• Commonly cooked in liquid, but raw form can also be ground into flour.

• Gluten-free

• Works great in biscuits, breads and tortillas.

• You can substitute half quinoa flour in recipes that call for all-purpose flour.

• It can also replace wheat flour entirely in some cake and cookie recipes.

Rye

• Hearty, earthy flavor.

• Low in gluten.

• High in fiber and antioxidant.

• Commonly used in breads.

August Grain of the Month

Spelt

• Spelt flour can be used in most baked goods to replace refined flour.

• Sweet, nutty flavor.

Wheat

• Substitute whole wheat flour for up to half the all-purpose flour in a recipe.

• Excellent source of fiber.

• Contains vitamin B, iron and other antioxidants.

Try experimenting with the types of grains you can grind in your Nutrimill Grain Mill at home and let us know your favorites in the comments!

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