The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Can I use flour milled from seeds in a coffee grinder?

guyshahar's picture
guyshahar

Can I use flour milled from seeds in a coffee grinder?

Hi



I am new to home baking and trying to bake gluten free (not yet made a great loaf, but still trying).



I have a simple coffee grinder with a rotating blade at home, but it grinds grains very finely.  I have whole Sorghum, Quinoa, Hemp and Flax seeds that I would like to use as flours in my bread.  I have heard that this is a very good way of ensuring that the flour is fresh and of a good quality and nutricious.  


I have a couple of questions about this:


1 - Will the flour that comes out of my coffee grinder be the same as bought flour (of the same type) for the purposes of baking?


2 - Can the flour be damaged by the heat generated from the blades?  If so, how long would this take to happen?  The grinder works pretty fast, and can reduce grains to powder within about 5-10 seconds.  Is this fast enough to avoid damage.  If not, would it be helpful to do 2-3 second bursts instead with a pause in between?


3 - Would "sponging" the flour produced before baking help?  (I have read a little about this technique, but never tried it)


4 - Can Teff seeds be ground for flour in a coffee grinder?  If so, where can I find them (UK)?  I have seen the flour in health shops, but never the seeds.


 


I would anticipate that these home-ground flours would make up about half to three quarters of the total flour blend - the rest being made up of bought potato and tapioca starch (though now I have found tapioce seeds in a local asian shop, and am considering grinding these also...)


 


Any thoughts would be appreciated.

Thank you.

drhowarddrfine's picture
drhowarddrfine

Thank you for asking this. I didn't know you could do that and have an old grinder like that and would consider it fun to try, if it works.

OBAKE's picture
OBAKE

THIS IS MY VERY FIRST POST EVER, SO PLEASE BEAR WITH ME.  I ONCE WORKED FOR A COOKING STORE AND WE WERE INSTRUCTED BY THE MANUFACTURE THAT A BURR GRINDER PRODUCES AN EVEN GRIND AND THAT THE UNIT DOES NOT HEAT UP.  WHICH IN COFFEE WOULD DESTROY THE FLAVOR.  I GUESS THIS IS WHY THE MORE EXPENSIVE COFFEE UNITS USE A BURR TYPE OF GRINDER. 

drhowarddrfine's picture
drhowarddrfine

@OBAKE,


Please do not type in all caps. On the internet, this is considered "shouting" and can be somewhat difficult to read.

OBAKE's picture
OBAKE

Sorry, thanks for the friendly hint.

guyshahar's picture
guyshahar

Thanks for the responses.  Does anyone have any answers to the questions I asked in my original post (I just have a normal coffe grinder, not a Burr one)?

faylen's picture
faylen

Firstly, so long as the coffee grinder grinds fine enough to be considered flour I would try it. I would think it might take a long time to grind enough flour to bake bread, but that is up to you. As far as the nutrient loss from heat goes I wouldn't worry about it too much. The debate has raged for a good number of years of one type of grinder versus another, but since you're going to bake immediately with the flour (And it would heat up when you bake with it anyway) I think that the nutrient loss is minimal, since more nutrients are really lost to time in storage, rather than heat with grinding/baking.


 


Also Tapioca is a derivative of the Manioc Root, think of it as being more like a potato rather than a grain seed... thus the seeds that you refer to are really just rolled tapioca starch balls. You may as well just get tapioca starch (also cheaply available at asian stores if you can't find it elsewhere) and save yourself the hassle of regrinding them.