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Grain mill
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I am thinking to start making my own flour. Manual looks like it would take a long time. Also I was looking at the Champion juicer(which I am thinking to get) attachemnt for milling grains but it says for dry grains only. Does that mean you cannot use sprouted grains?
Any recommendation? what would be the best but not too expensive way to mill sprouted grains?
I LOVe, love love love my Family Grain Mill. I also have the Nutrimill but it has gone unused for a long time-it’ snot as versatile.
The FGM comes with different attachments + it comes with a manuel ability for when the electricity doesn’t work. The parts are easily replaced and , unlike my Nutrimill, is easily moved around. I have the Falker, for flaking oats, rye and other soft grains; and the regular adjustible grinder attachment for cracking grains (for grits, cracked grain breads and/or cereals) and making it very fine, too for breads.
You don’t grind sprouted grains until they are dry anyway, so it’s not an issue. After sprouting, the grain needs to be dried. If this Champion juicer can grind grains, that’s great-but can it make flaked oats, quinoa (have yet to do, but theoretically) and flaked rye for oatmeal and other flaked grains products?
What about bean flours?
I also grind herbs in it. It has other attachments, too. And also parts of my chicken feed.
http://www.pleasanthillgrain.com/family_grain_mills.aspx
HTH
Thanks Rachel, I had a feeling you would know about this!!
Do you really use the flaker?
Would be great to make bean flour.
Have you tried it manualy? that would be cheaper.
Dry grains probably refer to dry as in no oil – beans have oil in them and can clog the grinders. Have you looked at this mill?
It can do some beans, grains and small seeds with a special adapter, and there are demo videos to watch; plus lists of what can and cannot be ground with it.
I have a wondermill. Does beans JUST fine. You can’t do anything really oily like flax seeds or things like that–no nuts. But it does beans & grains beautifully. I do also have a hand mill. It is AWESOME for the arm muscles but it IS slow. I have one with an attachment that lets it be powered by a bicycle with a wheel taken off. Fun! That’s our disaster plan.
No, I haven’t done it manually yet; saving that for an emergency.
I use the flaker several times a week.
For harder items, like corn and beans, you set it on teh largest settin first, then you go down from there, depending upon how fine you want it to be. That’s the main learning curve. For example, I like to do my grits on level 4 first then I pour it back in and set it on level 2. For corn flour, I’d do it one more time and set on the lowest setting for the thrid grinding.
I would assume tI’d do the same process to make bean/pea flour. Fopr my chicken feed, I crack the field peas on level 4 and leave it at that for them. (though I don’t think you need it for this reason).
I’ve discovered that sprouting the field peas and my spelt causes the groat to be substantially softer and quicker in grinding.
If your husband hunts, it also has a meat grinding attachment.
Here the listings of what it can and cannot grind: http://www.pleasanthillgrain.com/family_grain_mill_info.aspx
I use a Nutrimill and like it just fine. The only thing I haven’t been able to do are the really fine grains like teff and amaranth.
We have a wondermill and LOVE it. We started in August grinding our own wheat and by October I had lost 20lbs. The only other change to our diet I made was drinking raw (full fat) milk. I will forever sing the praises of eating fresh whole wheat!!
One thing I would suggest before you buy a mill is to make sure your family can handle fresh whole-grain flour. I can eat other bread goods just fine but the freshly ground bread bothers me.
What I would really like is making sprouted grain flour.
Thanks for all the recommendations. I think the conclusion is that it will be a bigger expense than I hoped for so I think I might have to wait a little.
When I bought my nutrimill about 7 years ago from Pleasant Hill grain, I was told that the Wondermill was no longer being made. The replacement for it was the Nutrimill.
I had a Nutrimill and didn’t like it so I sold it and got a Wondermill, sometimes called a Whispermill. Love, love, love it. I have a manual for emergencies (and 4 young men to crank it!). When I grind grain for bread I usually grind several kinds and mix them all together – hard white wheat, spelt, kamut, and barley, and then I’ll throw a few handfuls of amaranth in with one of the bigger grains as it goes through. I measure the mixture out just like regulary flour….if the recipe calls for 16 c. of whole wheat flour I use 16 cups of the mix (in whatever proportion it ended up being that day – I just dump and grind and don’t measure).
Well, HiddenJewel, apparently I am a snob and am way pickier than most people on the planet because everyone I talk to loves it! My Nutrimill took 20+ minutes to grind the grain in the hopper. I thought that was absurdly slow so I called the company I bought it from and they said that wasn’t right and it should grind faster. No matter what I tried tweaking (per their instructions) it ground very slowly. It also had lots of parts to clean which annoyed me and I was pregnant and on strict bedrest (even though I got up to make bread) so the long grind time + clean time + hormones added up to me hating it. My Wondermill/Whispermill grinds the stuff in under 2 minutes, to the same fineness and is faster for me to clean. I think it’s mostly personal preference and a machine that wasn’t functioning like it was supposed to and me being pregnant and frustrated.
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