4 Reasons to Grind Your Flour


| 7/1/2016 1:20:00 PM


Tags: health, flour, gluten, cooking, mill, fresh ground flour, fresh ground wheat, Candi Johns,

Candi JohnsGrinding flour is nothing new to me. I've been at it for over a decade. Today's mills are not flour throwers, kitchen destroyers, or mess makers. I have a small Nutrimill that I use all the time. It fits in my pantry when it's not in use.

I also have a hand crank model that I thought was cool. I love old fashioned things, and a hand-powered mill fit the bill. Since I have electricity and 4 children and no free time, I usually opt for the electric model.

Whether you invest in an electric mill (I use a Nutrimill) or a hand crank model, you will get the same result — fresh ground wheat flour. And, my friends, this is what you want.

Why?

One word: Health

Here are the 4 main reasons I grind my own wheat:

wheat feature

One: Grinding your own flour is more nutritious

Allow me to blow your ever-lovin' mind ...

Fresh milled wheat berries contain 40 of the 44 essential nutrients (that come from food) needed to sustain life.

nebraskadave
7/3/2016 8:44:57 AM

Candi, awesome post on grinding your own flour. I never had the desire to try to grind my own flour but I have a friend that does. Her pizza crusts are amazing. I have baked my own bread but that was a long time ago. When I did bake bread it wasn't exactly whole wheat. It had oatmeal, honey, cottage cheese, and regular flour. My kids at that time couldn't wait for it to come out of the oven. They would sit in front of the oven waiting. I baked five loaves at a time to last a week. The first loaf out of the oven was devoured immediately by just tearing off chunks because it wasn't cool enough to cut yet. It doesn't get any better than real butter oozing down in the crevasses of fresh bread. ***** Have a great baking bread day.





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