Home Milling to deal with gluten intolerance.

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Seems that many people wonder why someone would choose home milling as a life style and dietary choice. To some people, milling at home is just one more step in the baking or cooking process. It is more than that to me.

I was diagnosed with gluten sensitivity in the end of 2002 and was told to stay away from most (if not ALL) forms of gluten. This of course included wheat. For several months I did my very best to avoid breads, pastas, and baked goods. The price of the gluten free alternatives was outrageous. The taste of these expensive items was aweful (most of the time).

I began milling grains at home and trying to eat wheat again in the Spring of 2004. To my surprise, I could eat all the home milled bread as my usual portions, with no gluten intolerant symptoms. The fact that I did not ADD gluten to make the bread and the flour was FRESH as it could be, and there were limited ingredients (all of which I could pronounces) cured me.

Now, home baked, freshly milled baked goods are almost all that I WILL eat! It's good to be able to have BREAD again! My bread tastes better and because I milled it at home, it does not cause problems that the store bought breads did when first diagnosed with gluten sensitivity.


About Donna Miller

Donna Miller is a teacher, author, sought-after speaker and trainer. She has been a both guest and host on internet and broadcast radio talk-shows and in television interviews. She is the hostess of “Your Preparation Station” on Preparedness Radio Network. She and her husband are the Organizers of WNC Preparedness Group in Asheville, NC. She is an Adjunct Instructor for Frontier Christian University. She teaches local classes & ladies retreats for people to learn hands skills. She and her husband are the founders of Millers Grain House and, Your Preparation Station and are on the board of PREPARE Magazine. Joseph and Donna have been happily married for 27 years and have three adult children, and one daughter in-law.