Flour Mill

Milling our own flour is a relatively new passion of mine. I had always heard how good it can be for you and how nutrient deficient store bought flour could be, etc. It wasn't until we were having to remove flour products from our diet, even after years of making our own bread, tortillas, biscuits, pancakes, etc with organic, unbleached flour that we really noticed the difference. 

• "Chicken Skin" arm rashes and rosacia went away within a month
• Bloating and stomach pains went away after every meal
• The taste was so much richer and fuller
• Our sourdough starters were so much more active 
• We felt fuller while eating and craving less bread products overall

Adapting our recipes depending on the type of grains we mill (I've tried Kamut, Einkorn, Spelt, Hard Red, Hard White, Soft White and Rye berries) took some figuring out but it was only a matter of adding more flour until I reached the right consistency again. *It did seem like across the board each recipe called for more, never less, milled flour than store flour. 

We did look at getting the larger mills initially but found that this "smaller" version was just fine for our family of 5.