Taking the time to mill grains.

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I have heard it before from people who think that it is so 'old school' and time consuming to mill their own flour from grain at home. The truth is it is not at all time consuming and the benefits outweigh the other option of buying 'dead' flour and having it sit on a shelf.

The order in which I mill grains or work on a recipe may have something to do with how easy it seems to me.

Fist, I measure the whole grains that I need and place it in my mill.

Then I turn on the mill as I gather the remaining ingredients to the kitchen counter.

By the time I have the ingredients on the counter and maybe gotten out the measuring cups/spoons for the recipe, the mill has stopped and it's time to assemble.

Whole grains taste fresher, store longer, far exceed in health benefits, and are just as simple to use as dead flour in a bag. So now that there is no excuse about taking the time to mill grains, go ahead and enjoy  the benefits!

Happy Milling!

Donna Miller


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.