Fresh Flour: Grinding Whole Grains At Home

published Mar 11, 2011
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(Image credit: Apartment Therapy)

A year ago we weren’t sure if grain mills were good investments or not. But after reading a recent LA Times article about the joys of grinding whole-grain flours at home, we’re itching to get our hands on a grinder and find out if freshly milled flour is as easy and tasty as it sounds.

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.

We’re intrigued!

Have you ever tried freshly ground flour? Is the difference in taste worth the effort?

(Image: Flickr member isabel*la licensed under Creative Commons)