The article promises that deciding between an electric and manual grain mill is the toughest part of grinding your own flour; the actual process takes just minutes. The possibilities are endless — from ground roasted buckwheat polenta to a gluten-free blend of rice, oat and millet — and the flavor of fresh flour is apparently nothing like the stuff on the shelves.
The former chairman of the Bread Bakers Guild of America, a fan of grinding flour at home, explains why home-milled whole wheat flour tastes so much better:
The tastiest part of the wheat berry is the germ; that's where all the fat is. When you remove all the fat … it doesn't have all its properties and it doesn't taste good. With the germ, with what you guys are doing at home, it's super-duper tasty. And incredibly more healthful than the flour that's available at the grocery store.
• Check it out: Flour power: The joy of grinding your own
Have you ever tried freshly ground flour? Is the difference in taste worth the effort?