Tag Archives: flour

Amaranth

August 22, 2011 0 Comments

Amaranth, like Quinoa, is often referred to as a grain, because of its taste and the way it is cooked, but it is actually a seed. Amaranth, an ancient crop originating in the Americas, can be used as a high-protein grain or as a leafy vegetable. The largest acreage of Amaranth grown was during the [...] Read more
Category: Amaranth
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My manual grain mill grinds so fine.

July 15, 2010 1 Comment

If you are looking for a hand powered manual mill for milling grains, and dry items into flour, but also want to mill moist, sprouted and oily seeds – there are very few on the market. The BEST manual grain mill I have EVER had the chance to get my hands on is: The Wondermill [...] Read more
Category: grain mill, Grain Resource, Wheat Information
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Why do I mill grains at home? Part #2

December 16, 2009 0 Comments

If you already read Part One of this tip, then you may or may not have peaked the curiosity of former nay-sayers. You may still need more explanation for why you are thinking of or currently milling at home. After all, inquiring minds want to know. The second tip to answering the questions of why [...] Read more
Category: Grain Resource, Question and answers, wheat, wheat grinder
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Why do I mill at home? – Part 1

December 9, 2009 1 Comment

Okay, I will be the first to admit it, I was not raised to be a domestic person. When I first heard of milling grain at home I was puzzled and thought it was a far fetched idea, time consuming and a big mess. It didn’t take me long to see how wrong I was. [...] Read more
Category: grain mill, Grain Resource, Mill, wheat and grain, wheat grinder, Wheat Information
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Tip #2 to milling grains for fresh flour – measuring.

November 30, 2009 0 Comments

Measure correctly to avoid excess flour after grinding. One of the BIGGEST reasons for grinding grains is the immediate release of all those nutrients. If you end up with a cup or more of flour just sitting there, oxidizing, dying and loosing nutrients…it not only wastes precious fresh flour – it defeats the purpose. A [...] Read more
Category: grain mill, Grain Resource, Mill, Question and answers, wheat grinder
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TIPS TO REMEMBER WHEN USING FRESHLY GROUND GRAINS: #1

November 10, 2009 0 Comments

1. Rainy weather will have some effect on your bread rising. The moisture gets trapped more easily in the wheat or grain that has just been ‘cracked’ by milling. It’s more susceptible to absorbing moisture than dead flour that has sat on a shelf for months. So you may need to slightly adjust the water [...] Read more
Category: Wheat Information
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Make ahead whole grain muffins

January 26, 2009 0 Comments

If your mornings are as rushed as ours are, there is a way to make a great warm, wholesome, whole grain breakfast without the long prep time. You can even use your own recipe! First simply substitute the flour in your recipe for 100% freshly milled flour. It’s whole grain and provides all the nutrients [...] Read more
Category: grain mill, Mill, organic grains, organic wheat, wheat and grain, Wheat Information
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