Grind your own flour, or don’t, whatever.

A few weeks ago, I posted a video of my son and I grinding our own flour with our Kitchenaid stand mixer. I got a lot of questions about how and why I do this rather than just buying flour.

For us it all started last May when my husband gave me this article from the Wall Street Journal.  The article addressed the need for healthier wheat processing and bread production in the US as a way to change the conversation about gluten in the American diet. In summary: commercially processed white flour is bad, small batch, fresh whole wheat flour is good.

And because we are who we are, we decided that we would become people who grind their own flour. Here is how we did it.

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First, you’ll need to choose a grain mill. One of the reasons we purchased a massive Kitchenaid stand mixer is because it comes with a lot of food processing attachments, including a grain mill. We also have a meat grinder and a juicer. 
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Once you have your grain mill attachment, just secure it to the attachment hub (read your user’s manual, people). Counter surfing toddlers will love to “help”.
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Hit up the bulk bins at your local health food store. We usually buy wheat berries, but I think that is barley pictured above. I buy and grind 4 pounds of grain in a batch because that is what fits in my storage container. Because whole grain flour is not really shelf-stable, you’ll want to use it immediately, or store it in the freezer. 
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Fill the grain hopper (ignore the adorable toddler) set the dial to a medium grind and grind at a medium-high speed. Don’t worry about John’s fingers, there is a safety grate on the hopper, and I’m a good mom;-)
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I have found with the Kithenaid mill that you need to send your grains through twice in order to get a fine enough flour for general baking. That is kind of a bummer, but not the end of the world as it only takes about 5 minutes. The picture above is the grain after one pass through the mill on a very course grind setting.
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Fill the hopper for a second round and set it to the finest grind. Run it through again. 
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Viola! 
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Store your freshly ground flour in an airtight container in the freezer for up to a month. 

This originally published on grounding.com.

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