The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

grinding flour

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

1/4 c. millet

1/4 c. flaxseed

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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