Nutrimill Grain Mill

In 2004, I bought our very first grain mill  and began a lifelong passion for freshly milled grains! Given my current state of domestic dysfunction, I was very unsure of what I was getting into and  doubted that I could even accomplish this task of home milling, but the features of the Nutrmill soon gave me the confidence to home mill our grains fresh and daily right in my kitchen. As a beginner, I chose the Nutrimill for a few very specific features.

The Nutrimill is very user friendly. It is compact in form and (thankfully) quite idiot proof. The grain hopper extender (which allows for a large quantities to be loaded without refilling) proved a step saver. The flour hopper can be removed with ease and the  indicators of YES or NO help me to avoid making a huge mess (when I read them as I should). The design of the machine keeps it from being an eye-soar if I leave it out of the cupboard.  After learning some of the particulars of the Nutrimill I learned to dust the rim inside with flour for easy lid removal and to listen for the change in motor sound to hear when the milling process was almost finished. The lifetime warranty and company support are both very impressive.

I highly recommend the Nutrimill for anyone who considers him/herself a novice in this journey in home milling.  If you’re starting to learn the skills needed for whole grain, fresh flour baking  the Nutrimill gives you the ease and convenience that is just about as easy as buying unhealthy, bags of flour. It gives you the benefits of the freshly milled whole grain in minutes. The speed and consistent outcome helps to make this a stable addition for a healthy kitchen.

What does that mean for the US?

What does this mean for the USA? There is the potential on the horizon that wheat will again rise substantially in price per pound.

Asia is now consuming more wheat than ever before in areas traditionally dominated by rice, the historical grain of choice. With Russia, a major exporter of wheat ceasing it’s regular activity, and the global demand still high, prices across the world will begin to reflect the rule of supply and demand.

Even in our line of business, we see the prices fluctuate from month to month, order to order and season to season. The likelihood of this ban effecting local prices within the next two months is high.

The time to order in bulk is NOW!

If you do not have a local way of getting whole foods, dry pantry goods, wheat and grains, please feel free to contact us and we will do the best we can to serve you:

Go to the About Us page above for more info!

This mill has options that you won’t find in an electric mill but is not at all hard to use. It is extremely sturdy and user friendly. With two milling head options, you can mill both a super fine pastry flour or almonds into nut butter. You can adjust the coarseness with the easy dial of a knob!

Take a look at this little short demo I made when I first got the mill and found out how very much I enjoyed it! Manual grain milling was never so easy…..

Meet my Wondermill Jr. Deluxe

Go watch the video!

The Millers own and operate Millers Grain House which offers Chemical Free and Organic Grains, Grain Mills, Bread Machines,Grain buckets, Bosch Mixers, the NutriMill, instructional tutorials, recipes and more.

The Mill I use.

One tip to answering those questions of ‘You do what?’ and ‘Why bother?’ is to know the two biggest benefits of milling at home. First are the health benefits and second are the storage/cost effect benefits. In this tip we will focus on the health reasons.

When grains are processed into flour for shelf storage, most of the grain ‘parts’ are removed to slow the spoilage time. When those things are removed, the flour is stripped of the Wheat Bran, Middlings, Wheat Germ and Wheat Germ oil. As we read that list – we see at least three things that are now sold in health food stores across the world. The Bran and Middlings provide the fiber (and more), the Germ and oil provide the vitamin E (and more), two things missing in the typical diet of the twentieth century.

The additives to ‘dead bagged flour’ can be just as bad or worse than what is missing. To make that white appearance, at first the manufacturers were actually using chlorine bleach! Now a new chemical has been approved., but chemicals are chemicals and not found IN the grain. Since the grain is stripped of so many nutrients in the processing – synthetic vitamins have been added. Personally, since I wouldn’t eat polyester, I also don’t want synthetic vitamins.

This is simply the tip of the health iceberg when it comes to the reason to mill grains at home. The list related to your families health goes on and on. Check out some of our other articles and studies for the healthy reasons to bother with milling at home. At least this is a tip to help you answer those questions when friends and family think you’ve slipped back into the dark ages.

Want more? Watch this vidoe:

Best Blessings!
Donna Miller, Owner of MILLERS GRAIN HOUSE

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The Wonder Mill

Here is a breakdown of wheat types and which recipe to use them:

~ HARD wheat is best for breads and items that require high rising.
~ SOFT wheat is best for pastries and flat breads such as pancakes, tortillas and biscuits.
~ Both types can be mixed equally to make a light texture for all purpose flour.

Color effects the flavor of the flour not the consistancy:

~ REDS will have a more ‘nutty’ (to me it’s almost a bitter) flavor.
~ WHITES are usually just lighter tan or almost golden and have a smoother taste.
~ Both can be mixed equally to make a deliciously light bread without a bitter result.

Muffins, pancakes, cookies and biscuits can all be made from blending types and colors.
Loaf breads have the best result by using a HARD (either color) type only. It contains the most gluten for the rise of yeast bread.

Happy Milling!!
Best Blessings,
Donna Miller, Owner of MILLERS GRAIN HOUSE

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 amount in your recipe or add more gluten to the mix to get the bread to rise. I personally avoid bread on rainy days and focus on tortillas and other flat or quick breads.

EnJOY the journey!
Best Blessings!
Donna

Donna Miller is an author, teacher and entrepreneur. Her favorite roles are that of wife and mother to three home-school graduates. The Millers own and operate Millers Grain House which offers Organic and Chemical-free Whole Grains, Bosch Mixers, the NutriMill, instructional tutorials, recipes and more.

This could be either a really long post or a short and simple one. I’m not sure how it will turn out. What I mean is I could make it long, but the outcome is quite simple so it could be brief. Anyway, here goes nothing…. ?????? ????? ????

Several years ago I was diagnosed with gluten sensitivities and told to omit all gluten and wheat from my diet. Anyone who has had this diagnosis knows a couple of things: 1) the symptoms that brought the diagnosis and 2) the difficulty in giving up foods that contain gluten.

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The symptoms range from bloating, intestinal issues, and shortness of breath after eating, headaches, dizziness and foggy thought process. Sometimes the symptoms included are other bowel movement problems (ranging from both extremes) and skin rashes.

The choices? Well…there aren’t many…and what there are cost a bundle.

For 3 months, I purchased odd replacements for breads and went without gluten while absolutely killing our grocery budget. The truth is, the foods didn’t taste of feel (texture) good and they cost a LOT more than traditional foods that contained gluten. I was growing discouraged…and felt doomed to a life of restriction. ?????? ????? ????

Then I decided that to broaden my choices, I’d make things at home. After finding that most of the ‘fours’ I needed were either not available or were also too high in price, I decided to try milling at home to have access to the rice and bean flours needed. Some recipes were….okay….others….downright gross……but…..I gained one really amazing bit of relief!

I decided to mill my own wheat flour. I figured after several months of doing without, it was worth a try again. Much to my surprise, with my home milled, organic flour and only 4 more simple organic ingredients, I could eat bread with NO symptoms. NONE.

This leads me to my belief that it is not the gluten that is my problem. The problem is the PROCESSING of the wheat. The stripping of the flour or adding of synthesized ‘enrichments’ or the additives to the pre-baked bread or all three were what aggravate my insides.

To this day, years later, I can eat my OWN minimal ingredient home-milled bread with no problems, but have instant issues if I eat bread bought at the store or from a restaurant. This is just one of the reasons I keep home-milling.

My diagnosis of gluten sensitivity was key in leading me to eat healthier wheat!

Best Blessings!
Donna Miller

Donna Miller is an author, teacher and entrepreneur. Her favorite roles are that of wife and mother to three home-school graduates. The Millers own and operate Millers Grain House which offers Organic and Chemical-free Whole Grains, Bosch Mixers, the NutriMill, instructional tutorials, recipes and more.

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