The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

grinding flour

evmiashe's picture

How to grind your own all purpose flour - recipe

August 26, 2010 - 6:16am -- evmiashe

Since I have a wheat grinder and lots of wheatberries (hard red, white and soft), I want to grind my own all purpose flour - not buy it in the store.  I have been searching and searching for a real recipe on how to grind your own all purpose flour for baking (not bread baking).  So far I have found out that it is a mixture of soft wheat and hard winter white wheat.  Is it 50% / 50%???  Can someone share their recipe?  And do you then sift out the bran with a hand sifter to make a lighter flour for pastry and cake? 

Thank you so much!


LLM777's picture

Nutritious GF quick bread/muffins

December 16, 2009 - 10:57am -- LLM777

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

Swadeshi's picture

Hand milling as opposed to electric milling

May 6, 2009 - 11:58am -- Swadeshi

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.


bobbie's picture

HELP! New @ grinding my own wheat

November 8, 2008 - 11:56am -- bobbie

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?

phxdog's picture

Mesquite Flour?

June 19, 2008 - 2:40pm -- phxdog

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)

Ramona's picture

kernals or berries??????

July 26, 2007 - 12:48pm -- Ramona

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

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