Grinding your own flour doesn’t just mean grinding wheat berries- grains like rice and oats can be ground at home too. This is great news if you’ve gone gluten free. So many gluten free products are expensive and or full of processed ingredients I’d never bake with myself. Baking my own at home means I have control over exactly what goes in, I save us quite a bit of money and avoid all the excess packaging.
Rice flour is a common ingredient in gluten free baking. Our local stores carry a few gluten free flours (all tiny overpriced packages) and a growing section of processed goods. Last time I went there was no rice flour to be found so I can’t give a price comparison but I did go home and get my grain mill out (and took it apart and gave it several very through washings).
In goes the rice. This is just white rice but type doesn’t matter you can grind brown rice or jasmine etc.
The results: A very fine rice flour. This stuff is quite dusty!
And it bakes up nicely too. We made some Vanilla Almond Sugar Cookies – a recipe off the back of a package coconut flour from Bob’s Red Mill. I store the rest of the rice flour in a lidded container at room temp.
Editing: I just want to add a link to this great post from The Frugal Farm Wife. Mix up your own gf flour mix using white rice, brown rice and cornstarch- and she’s worked out the savings.
this post is part of:
hearth and soul, fat tuesday,real food wednesday,gluten free wednesday,frugal days sustainable ways
Grinding your own flour might sound too complicated or too time consuming but it’s actually really easy. Especially if you have an electric grain mill. I have a Family Grain Mill that I run off an attachment to my kitchen aid mixer. It also has a base that I can use if I need to hand crank, as well as other attachments like a flaker (home flaked oatmeal is soo delicious), a grinder (I’ve found the grinder doesn’t work well for meat. I have not tried it to make nut butter or spaghetti shaped pasta), and a food processor , which I don’t have.
My grain mill in action.
Wheat comes in hard and soft varieties. I like the softer, golden, variety because it it tender and bakes up results closer to that of refined white flour. When making sourdough or just using a smidgen while cooking I grind once on the smallest setting but if I want the flour for other kinds of baked goods then I grind the flour once again. It takes a bit longer but the results are finer and fluffier.
Wheat Berries- Golden Pairie
Berries in flour out.
I store it in the container you see above. My kitchen stays pretty cool and I use up the flour fairly quickly so I don’t store it in the fridge but it still stays fresh. I usually grind one hopper full (the white thing on top holding the wheat berries). Once ground it equals just a little more than what’s in the container above.
It is pretty loud; although not much louder than running a kitchen aid mixer to make cookies is.
You can also sprout your wheat berries first and dehydrate them. Then, once you grind them, you can bake without soaking or going the sourdough route. I really like the results of fresh ground flour in sourdough- especially sourdough crackers. When baking with fresh ground flour hold back on the liquids until you can see just how much liquid the flour will absorb. Other than that use your fresh, full of nutrients flour the same as store brought.