Why I Started Milling My Own Grains
When I first began milling my own grains, I was amazed by the difference, not only in the flavor and aroma of the flour, but also in knowing exactly what was going into the food I served my family.
A whole grain contains three important parts: the bran, germ, and endosperm. Together, they provide fiber, protein, healthy fats, antioxidants, B vitamins, vitamin E, iron, magnesium, zinc, and other nutrients. When grain is refined to make white flour, the bran and germ are removed, taking many of those naturally occurring nutrients with them. (Harvard T.H. Chan School of Public Health)
Why Were the Bran and Germ Removed?
For centuries, grain was commonly ground between stones, producing flour that contained the entire wheat kernel. That began to change during the late 1800s with the introduction of industrial roller mills. This new technology made it possible to efficiently separate the bran and germ from the starchy endosperm and produce large quantities of fine, white flour.
There were several reasons white flour became popular. It had a softer texture, produced lighter baked goods, and could be stored and transported for longer periods. The germ contains natural oils that can oxidize after milling and eventually cause whole-grain flour to develop an unpleasant or rancid flavor. Removing the germ extended the flour’s shelf life, which was especially helpful as flour production and distribution became increasingly industrialized.
White flour also came to be viewed as more refined and desirable. As roller milling made it more widely available and affordable, demand for it increased. Although many refined flours are now enriched with certain vitamins and minerals, enrichment does not restore everything naturally found in the whole grain, including its original fiber and full variety of nutrients. (Whole Grains Council)
Why Mill at Home?
Milling at home allows you to turn the entire wheat berry into flour just before you bake. You can choose the exact grains you want to use, enjoy their fresh flavor, and adjust your flour for everything from soft sandwich bread to chewy sourdough bagels.
Because the bran, germ, and endosperm remain together, freshly milled whole-grain flour retains all the naturally occurring parts of the wheat berry. It also gives you a closer connection to the ingredients you use and the food you prepare for your family.
What If You Can’t Mill Your Own Grain?
You can still enjoy the benefits of whole grains without owning a mill. Look for flour labeled 100% whole grain or 100% whole wheat, which means it contains the bran, germ, and endosperm in their original proportions.
Purchase smaller bags whenever possible so the flour doesn’t sit unused for long. Store whole-grain flour in an airtight container in the refrigerator or freezer to help keep it fresh. You can also begin by replacing a portion of the white flour in your favorite recipes with whole-grain flour.
It doesn’t have to be all or nothing. Small changes still count!
Two Grain Mills to Consider
If you’re ready to begin milling at home, here are two popular options:
NutriMill Classic Grain Mill: A high-speed electric mill that can produce a large amount of flour and offers a range of textures from fine to coarse.
Mockmill 100 Stone Grain Mill: A stone mill with an adjustable setting that mills flour directly into your bowl.
Milling my own grains has helped me reconnect with the ingredients I use and become more intentional about the food I prepare. You don’t need to transform your kitchen overnight. Start where you are, use what you have, and enjoy learning along the way.