Healthier home cooking with whole grain superfood flour (this simple swap makes a HUGE difference)
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In this video I’m sharing with you how to use fresh milled flour for your cooking & baking in your home kitchen. This one simple swap makes such a huge difference when it comes to nutrition and will save you money!
GRAIN MILLS:
Best budget grain mill: (BECCA20 for $20 off)
My grain mill: (BECCA20 for $20 off)
Classic grain mill: (BECCA20 for $20 off)
RESOURCES I recommend:
Grains in Small Places blog:
Grains & grit blog:
Fresh milled flour FB group:
RECIPES I used:
Sandwich bread is from this book: (I subbed half the AP flour with hard white wheat, 500g)
Cranberry scones: (I subbed all AP flour for 250g soft white wheat)
Pancakes: (I subbed all AP flour for 320g soft white wheat)
Pizza dough from this book: (I subbed all AP flour for 1/3 hard white wheat, 1/3 soft white wheat, 1/3 spelt)
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20 Comments
THANK YOU!!! 👏🏽👏🏽👏🏽❤
THANK YOU!!! I so appreciate you going deeper into this topic!
Thank you for all the info! God bless you.
So good
Where did you get your buckets and lids?
I thought it was the contact with water that stops the oxidation of the flour? Not the high temps.
I apologize if this is weird, but growing up my mom made the simplest recipes and they were ridiculously good. One of them being pancakes. She would take buttermilk, flour, baking soda and sugar…. That's it. Nothing else. To this day I still prefer that recipe over any other pancake recipe, and my kids absolutely love it! (We eyeball everything, but it's about 2 cups buttermilk, 2 cups flour, 1 tsp baking soda and about 2-3 tbs sugar) You might need to tweek the four or buttermilk based on consistency. I hope you try it sometime. And let me know what you think.
Hi, KitchenAid has an attachment to mill grains. I am wondering if you have an opinion on that?
Also doesn't what you said about the enzymes mean that if you freeze the freshly ground flour it will also retain the nutrients?
how did you do your hair? i love that it's voluminous, bouncy and curly!
Oh, Becca… Thank you so much for this!! This is perfect timing. I was trying to convey to my husband that we really need to get a grain mill and for me to start using that to make homemade bread!!💜💜
Love this Becca! I've been milling my own grains at home for several years (thank you to my Mama for the grain grinder!!). At first I was intimidated by using the flour as I had no recipes for bread or sourdough using freshly ground grains. So I just dove in and started experimenting. I now use Kamut, Khorsan, Emmer, Einkorn, Spelt, Red Fife and also the regular red and white wheat varieties. I feel so much better, and I also feel good about baking cakes and cookies for my kids knowing they are getting so much more nutrition and lower glucose spikes.
Can you please go into all of the different wheats. What would you buy and for what?
Always look forward to your videos because I always take something away. Sneaking in beef liver powder into all the ground beef recipes 😆 for example.
I scored a grain mill off marketplace after watching your video a while back.
Curious…How do store your bread?
Again thank you for these helpful videos
This video is so great, I love all the information that u give us. Just a great video – thankyou so much 😍❤️😍❤️
Love this video! Thanks!
We were so very fortunate to to find out that we actually have a bakery local to use that make some varieties of their daily breads and some of their muffins, cookies and pinwheels using this 100% whole wheat flour that the bakery mills in house everyday and it has become our favorite source of sandwich bread it’s so incredibly hearty because their ingredients for their honey whole wheat are nothing but 100 % fresh milled whole wheat, filtered water, honey, yeast, salt, we can freeze it or use it within 7 days and it’s delicious every time we toast it our whole kitchen that just smells amazing, all that said what I’ve noticed by eating this way as much as we can is that since we have really started getting more fiber protein and fats with this type of food among other more Whole Foods in each meal (myself especially ) we very rarely if ever snack or feel the desire to buy snack food anymore
Have you had interest in flaking your own oats? From a nutrition standpoint is it better to flake your own rather than buying sprouted oats say from Costco? I’ve been curious!
Could the autolysis time for sourdough slow down the breakdown of the grains after being exposed to oxygen? I have been watching several videos on this recently and am curious about that.
Not sure what I’m doing wrong but the fresh milled is always to wet and doesn’t rise well