Kitchen Aid Grain Mill

I've used one for about 20 years and I agree with everything vickistg said. It is fine if you only want to mill small amounts but do be careful about the heat buildup in the motor. The grain mill puts a lot of stress on the motor. Just stop it and let the motor cool and resume milling. *Never* leave the room when you're milling grain because if the grain runs out, you'll burn out your mixer motor for sure if the mill is rotating with no grain going through.

This mill produces a rather coarse flour though it is very useful for cracking grain. You won't be able to mill a fine whole wheat pastry flour, for example, so don't expect to use it for cookies or pastry dough.

While different grains have different degrees of hardness, if you want to mill hard wheat grain for bread, I would recommend "double milling". Put the grain through at stop 3 or 4 first and then put the resulting coarse "flour" through again at stop 1 (the finest). This will give you a whole wheat flour with a texture very close to King Arthur's "Traditional Whole Wheat" flour. Takes more time but a lot gentler on the motor.

Make sure you disassemble and clean the unit thoroughly when you're done. Never use water or even a damp cloth on it. Use a small brush; they used to include one but if they don't now, an old toothbrush is fine.

If you're getting it at half price (they usually go for $100-110) or less, go for it. At the very least, it will introduce you to the pleasures of using fresh whole grain flours. The flavor can't be beat.