Grain Grinding?

[Guest guest]

Anyone here mill their own grain? I just got a kitchen sized stone

grain mill on Ebay (it's in transit)and was hoping I could get some

tips. I wanted it because I know that commercial flour has most of the

grain kernel removed to extend shelf life, which also removes most of

the nutritive value and taste. You grind grain to order just like

grinding coffee right before you brew to have the best tasting coffee.

So I was wondering if anyone here is a DIY kinda baker??

 

Janis

[Guest guest]

Hi Janis!

 

I just saw this email! (My inbox is a disaster at the moment.)

 

Yes, I have a Whisper Mill (purchased 2 or 3 years ago) and I grind my

own grains. My favorite thing to grind is barley flour. I also grind

rice flour and oat flour. To be honest, I haven't used it for wheat

flour yet. :-) I also plan to grind some garbanzo flour, but I just

used up my dried garbanzo beans for other recipes.

 

I use barley flour to thicken soups, and I substitute it at the rate of

25% in most every recipe I make that uses flour... pancakes, waffles,

breads, cookies. Barley is very similar to oatmeal - it is full of

soluble fiber. And I love it's nutty taste! (I have a good friend who

won't let me talk about barley. EVER. I can wax poetic about it. ;-)

) If you substitute at a higher rate than 25%, you risk impeding the

rising ability of the product - the gluten in barley isn't the same as

the gluten in wheat which rises beautifully. I think I posted a recipe

for Molasses Cookies that use barley flour. They are quite yummy, but

they are pretty flat.

 

The mill I own can't be used for grinding seeds, like flax. Those are

too oily and can gum up the works. As Donna mentioned, a coffee mill

works great for that. I try to eat some ground flax seed every day, but

probably manage 4-5 days per week.

 

When you grind your own flour, store it in the fridge or freezer. It

can go stale quickly, due to the natural oils in the grain. I just let

my nose tell me if it needs to be tossed.

 

Sharon

 

jandor9 wrote:

> Anyone here mill their own grain?

>

[Guest guest]

Hi Sharon,

 

It arrived last night. All 32 pounds of it! It's an oldie, but works

like a charm. I made some rice flour in it, was as fine as powder. It

can grind fine flour all the way to cracked grain for cereal. I

wanted that 'cuz I'm a Tabbouleh addict. As you mentioned, oily

grains are a no-no for stone grinders too. I'll be doing some soft

and hard wheat for fresh pasta and bread. Bless those pasta and bread

machines, I've had a couple of arm surgeries but can still make

homade goods which would require muscle.

 

It's starting to cool down here in Long Island so I'll be able to

start oven baking soon. I'll have to try some of your Barley Molasses

cookies! You acn talk about Barley any time! If you have any more

recipes for cooking or baking with unusual whole grain flours, please

email them to me. Hey guys, what can I do with Triticale or Spelt

flour?? :>)

 

Janis

 

, Sharon Zakhour

<sharon.zakhour wrote:

>

> Hi Janis!

>

> I just saw this email! (My inbox is a disaster at the moment.)

>

> Yes, I have a Whisper Mill (purchased 2 or 3 years ago) and I grind

my

> own grains. My favorite thing to grind is barley flour. I also

grind

> rice flour and oat flour. To be honest, I haven't used it for

wheat

> flour yet. :-) I also plan to grind some garbanzo flour, but I

just

> used up my dried garbanzo beans for other recipes.

>

> I use barley flour to thicken soups, and I substitute it at the

rate of

> 25% in most every recipe I make that uses flour... pancakes,

waffles,

> breads, cookies. Barley is very similar to oatmeal - it is full of

> soluble fiber. And I love it's nutty taste! (I have a good friend

who

> won't let me talk about barley. EVER. I can wax poetic about

it. ;-)

> ) If you substitute at a higher rate than 25%, you risk impeding

the

> rising ability of the product - the gluten in barley isn't the same

as

> the gluten in wheat which rises beautifully. I think I posted a

recipe

> for Molasses Cookies that use barley flour. They are quite yummy,

but

> they are pretty flat.

>

> The mill I own can't be used for grinding seeds, like flax. Those

are

> too oily and can gum up the works. As Donna mentioned, a coffee

mill

> works great for that. I try to eat some ground flax seed every

day, but

> probably manage 4-5 days per week.

>

> When you grind your own flour, store it in the fridge or freezer.

It

> can go stale quickly, due to the natural oils in the grain. I just

let

> my nose tell me if it needs to be tossed.

>

> Sharon

>

> jandor9 wrote:

> > Anyone here mill their own grain?

> >

>