I have recently discovered a good mix of gluten free flours that are freshly ground and nutritious. My daughter likes to stay away from gluten so I've been developing the recipes for her but the whole family has been eating them. :)

I freshly grind all my whole grain and was disappointed in the lack of nutrients found in the gluten free recipes I was coming across, so I tried a combination of pseudograins, ground them myself and found I really liked it. So here it is...

1 1/2 c. brown rice

1/4 c. amaranth

1/4 c. millet

1/4 c. flaxseed

Freshly grind all these (makes about 3 1/2 c. flour) and mix with:

1 tsp. salt (I use sea salt)

4 tsp. baking powder 

Set aside.

Lightly beat 4 eggs and add:

4 tbs. oil (safflower or mildly flavored)

6 tbs. honey (I use raw)

2 c. milk (I use almond milk to be dairy free)

For Quick Bread:

Mix all until fairly smooth and pour into 2 loaf pans.

Bake at 325 degrees for about 40 minutes or until done. (I use a glass pan)

You want to slightly under bake this rather than over bake because it gets too dry.

Wait about 10 minutes before getting out of pan.

For Muffins:

Add raisins/currants and chopped walnuts for added flavor and crunch.

Mix all until fairly smooth and place heaping tbs. of batter in mini muffin tin.

Bake at 400 degrees for about 5 minutes. I let these rest about 5 minutes in the pan so they come out easier. These get a nice rise and are loved by the pickiest of children. :)

Does anyone know if there is any qualitative difference in the nutritional value of flour that has been ground by hand as opposed to flour which has been ground by an electric mill?

People who juice their own juices say that slower is better. The heat generated by a fast motor destroys nutrients from the vegetable.

Is this also true of milling flour?

If a small electric mill can grind 100 pounds of flour in one hour I imagine the heat generated must be significant. But then again, flour intended for bread gets cooked.

I just bought a grain grinder and I bought Wheat Montana white hard spring wheat.  I ground some of it and it mixes way different.  When I use my recipe that I had been using it takes about 1 and a half cups more flour as it is really wet and sticky.  Is it normal for it to do this?  I ground it on the finest setting.  I have read that mixing too much flour in will make it heavy which is what happened with the first batch.  Is there something I am missing with this grinding process?  I have even tried mixing it with the regular amount of flour and then letting it sit for 45 minutes before I kneaded it.  I had read that the whole grains will soak up the moisture but that didn't seem to make a difference, I still had to knead in about a cup and a half of flour.  Any thoughts that you have are greatly appreciated.

June is one of the two months out of the year here in Arizona for harvesting mesquite pods. These are often used in place of hardwood chips to smoke meats, AND to grind into flour. The pods make a rather sweet flour (no gluten, obviously). I've read that a tablespoon or two adds a distinct flavor to breads. I have never tried this flour in a bread recipe (yet). Has anyone every tried mesquite flour? I think I'll try it tonight . . . I'll let you know.

Phxdog (Scott)

Hello, I am new to all of this.  Years ago, I did teach myself how to make basic bread from a recipe.  But since then I have grown in the health world and become a food snob.  I now want to grind grains and make bread this way.  Once I get this down, then I would like to move on to sourdough starters.  But first this.  I have a KA mill grain and have never used it yet.  Still in it's box new.  I went to go buy some wheat, rye, and spelt grains the other day at a coop health store and found that there were several options, that I was unaware of.  The book, for ordering, would s