The gross reason why you should grind your own flour

The gross reason why you should grind your own flour
Kim Nordin's whEAT REAL Honey Whole Wheat Bread

If you want to maximize the nutrients from the food you eat, you should grind your own flour, according to whEAT REAL cooking instructor and whole grains expert Kim Nordin.

Nordin led a seminar at the Palatine Public Library where she told a captivated audience that when you use commercial whole wheat flour or eat commercially made bakery goods--even whole wheat bread, you’re missing out on a ton of valuable nutrients.

Bummer, I know.

Nordin says whole wheat flour is made from wheat berries, which are loaded with vitamins and minerals (25 to be precise) such as Vitamin E. The wheat berries can last for years if they don’t get wet.

But once the wheat berries are cracked to make whole wheat flour, the flour oxidizes quickly and can get rancid quickly. Know how sometimes whole wheat flour has a bitter, off-putting aroma? That’s rancidity, folks!

Gro-oooss! Think about how an apple turns brown pretty quickly once you cut it open. Same concept.

Plus, Nordin says whole wheat flour loses—get this—90% of its nutrients just three days after it's ground! And, of course, chemicals and stabilizers are used in the processing of most commercial whole wheat flour.

But the good news is that if you grind your own flour, you’ll get all of the nutrients that are naturally in the wheat berries, none of the chemicals of processed flour and the delicious, nature flavor that only fresh ground flour can deliver.

Grinding your own flour sounds kind of pioneer-woman-y (and I don't mean like the TV show). As if we didn’t have enough to do just to get something edible on the table. Or enough appliances lining our kitchen countertops.

Still, grinding flour is  easy, says Nordin, who is also a sales representative for NutriMill grain mills. Nordin sells two models: the Classic, which is about $229. And the Harvest, around $399. With the NutriMill (or other grain mills), you can grind the flour as needed for bread, pancakes, cookies, whatever. Or you store the flour in the freezer for up to two months.

And best of all, it only takes minutes to grind the flour. You can also use it to grind a host of other grains, including spelt, kamut, millet, quinoa, and barley.

When Nordin spoke at the library, she brought along treats made with freshly milled flour—her Honey Whole Wheat Bread and Cinnamon Swirl Bread. I can vouch that both breads were fabulous—so much more flavorful than any whole wheat breads you can purchase at the supermarket.

But grind your own flour? I have to tell you that I’m not quite there yet. Still, I just discovered that one of my favorite food bloggers, Mel of Mel’s Kitchen Café grinds her own flour. And she wrote a very informative post about buying a grinder too.

How about you? Would you consider buying a mill to grind your own flour?

While you’re mulling the idea over in your head, know that can also buy Nordin's whEAT REAL brand breads, rolls and bagels, all made with freshly ground flour,  directly from her. The Honey-Whole Bread is $6.50 a loaf and the Cinnamon Swirl Bread is $8.00.

I'll start with one of each.



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