Home > Why use a Grain Mill to Make Fresh Flour

Nature has created the husk on grain to contain and preserve the rich vitamins, trace elements, minerals, unsaturated fatty acids and protein. You want to eat whole grain to get the full nutritional benefits all grains have. When a grain mill has cracked open the husk it starts to loose its nutritional value.

Using a Home Grain Mill to grind your own grains right before using is very important. Once the grain mill has ground the grain, it reacts to the oxygen in the air causing oxidation. Oxidation causes the flour to loose some of its nutritional elements and flavor. To enjoy the most flavorful and nutritious foods made with flour, you should grind whole grain in your grain mill right before using. Run through your grain mill only the quantity you need. Once your grain mill has crushed the outer hull, the flour produced by the grain mill can go rancid much faster than the whole grain.

Grains are best stored in their natural whole grain form. Once your grain mill has produced the flour, store the leftovers for as short a period of time as possible. Your grain mill starts the oxidation time clock. Whole grains outer coat preserve the inner grain much better than grain run through a grain mill. Leftover fresh flour created in your grain mill should be sealed in an airtight container. For best results use a vacuum bag sealer to get as much air out as possible. Then store in your refrigerator. You can store whole grain in an airtight container in a cool, dark place for up to 25 years for the hard grains and soft grains up to 6 - 9 years. Once you open the whole grain package to grind in your grain mill, reseal quickly and remove as much air out of the unused whole grain package as possible. If you will be opening the package over and over again to draw out more grain to run through your grain mill, you may wish to store that package of grain in your refrigerator to retain freshness.