“So, I’ve just discovered something amazing.
You can mill flour. At home. In your blender.
For years I’ve known that buying flour pre-ground in the store as opposed to making your own, is like eating frozen TV dinners instead of having your grandmother cook you up a delicious Salisbury steak. Okay, strange example, but you get the picture. Moving on.
Why mill you own flour anyway? I think that the number one reason you should grind your own grain flours is for the health benefits. All commercially made grain flours have had the germ removed. This is the part of the grain that contains the majority of the nutrition, since it is the part that allows the seed to germinate.
Without the healthy oils, vitamins and minerals that make up the germ, the (dead) flour can happily sit on the shelf for months or even years and still be edible. In addition, when flour is milled, the bran or “shell” of the grain is broken, leaving the insides exposed, causing the loss of vital nutrients and oxidization of fats…”
