Home ground flour

I recently got a new job (just changing firms) and as a congratulations present Peter got me a grain mill.

All purpose flour you purchase at the store only contains the most inner portion of a wheat berry. Grains contain three portions, the bran, the endosperm and the germ.  White flour is only the endosperm.  The bran and the germ contain most of the nutrients and fiber.   Generally, people with diets high in whole grains are thinner, at lower risk for diabetes and cardiovascular disease.  While it is possible that this is a coincidence, it seems unlikely.  Additionally white flour currently is enriched, with some of the elements which naturally exist in the wheat they take the white four from. 

Unfortunately even whole wheat flour from the store is likely to not have the full benefits of whole wheat flour.  The oils in the wheat start to go rancid within three weeks of grinding, and so many companies remove them from their whole wheat flour.  The best way to use four is to grind it and use it immediately.  This is why the grain mill is so awesome.  We just take white winter wheat (because it has the lower protein content similar to all purpose flour) and put it through the mill.

On the highest setting this produces a very fine flower, and 3 cups for every 2 of grain.   We will be trying other gains including quinoa for a gluten free option.  Be aware when cooking with fresh whole grain flower that it absorbs more liquid than all purpose flower.