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A while back we started reading about traditional practices and about properly preparing foods, and we came across information about the importance in properly preparing grains. This involves numerous things including soaking grains, sprouting grains, and freshly grinding grains before using them. Soaking grains breaks down the acids in the outer layers of the seed, which blocks nutrient absorption and can cause various problems within the body. We wanted to get a grain grinder after reading about fresh grains, and how 48 hours after grinding you have a huge loss of vitality in the grain. We looked around and settled on The Kitchen Mill from a company called Blendtec. We bought it from Amazon for $175. I like amazon because they have a GREAT return policy, just incase we needed to use it if the product wasn’t what we expected.
It has 5 settings (black dial on top) for finer or more course flour. This is good because you may want fine wheat or spelt for waffles and pancakes, but then you might want course corn grain for corn bread. I have only used the fine setting on it so far. On the fine setting I can use a cup of whole grain berries which gives almost a 2 fold return in ground flour, so a cup of berries turns out to be about 2 cups of flour. When thinking about it I believe this takes less then 30 seconds (have never actually timed it) so it isn’t very slow. I only do a cup at a time because the mill piece is metal and heats up because of all the friction the berries cause while it is being micronized. Heat will start to destroy the living enzymes in the flour, so you want to keep it as cool as possible. The grinder is a little on the loud side, and I would relate it to the sound of a vacuum if not a pinch louder.
The number one reason to grind your flour fresh every time you need it that it contains a lot more nutrition. 70% or more of the live nutrition in the flour is gone within 48 hours of grinding the flour, not to mention the taste and freshness of the flour. So basically by the time you buy your store bought flour off the shelf that has been sitting there, you are loosing most of the quality in your flour no matter if it is organic or not.
It has been a nice piece in our kitchen so far and we are learning how to incorporate the flour into more of our everyday foods. The flour acts a little differently, and we haven’t had enough opportunity yet to narrow it down. It is either the fact that it is fresh, or it is the texture of the grain that comes specifically out of this unit. I will post my results when I find the reason behind it.