The Fresh Loaf

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Switching to gluten free grains

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gillette.mommy's picture
gillette.mommy

Switching to gluten free grains

Hello!  I own a Wonder Mill which I have used to grind whole wheat flours for a few years.  My family is switching to gluten free grains and I am wanting to grind them in my mill.  Is there any way to get all the gluten residue out?  Thank you!

clazar123's picture
clazar123

It really depends on how sensitive the most sensitive person in the family is to gluten protein. Some celiacs (most sensitive end of the spectrum) are affected by as little as a half grain of rice amount.

If you are doing this for other than sensitivity issues (it is very trendy right now), then I would not worry too much and over time most of the wheat remaining will be gone. A good blowing out with some pressurized air always helps.

Ridding a kitchen formerly used for wheat cooking to raise it to the acute celiac's level is akin to a high level decontamination process. Appliances need to be replaced,cupboards emptied,everything wiped down with several exchanges of cleaner,cosmetics and skin care products screened,cars cleaned,etc,etc.  I hope that is not necessary-it is quite a task.

subfuscpersona's picture
subfuscpersona

I'd like to remind you that some grains CANNOT be milled in a Wonder Mill. This mill is designed to process grain that is approximately the size of wheat. Some commonly used gluten free grains are very small and are too small for the Wonder Mill to grind properly.

These gluten free grains are too small...

  • millet
  • teff
  • amaranth
  • quinoa

These gluten free grains probably will mill OK ...

  • rice (brown / sweet (aka glutinous) / white)
  • corn (popcorn - not dent or field corn)
  • oats
  • buckwheat (or kasha)

There is also sorghum (which is gluten free), but I don't know the actual size of the grain, so can't tell if you can use the Wonder Mill for it.

To return to your original question, the milling chamber is not accessible to the user. Therefore it cannot be completely cleaned. However, the small flour residue from gluten containing grains that you've milled in the past will eventually be flushed out when you switch to gluten free grains. You say that you and yours have been eating food made with flour milled from gluten containing grain, so whatever small residue might remain shouldn't be a problem - it will be a miniscule (and declining) portion of the flour you mill in the future.

If it is necessary to be 100% certain that there is zero gluten containing flour in the output, you must buy a new mill dedicated only to gluten free grain.