GRAINS & LEGUMES
Barley flour deliciously thickens your soups and sauces.
No cholesterol! Bean flours make excellent dips and topping.
Bran is used to make breakfast cereals, cakes and good for meatloaf mixtures.
Make fast and delicious corn meal for breads and muffins.
Millet is a good substitute for rice. It is good in casseroles or as a cereal.
Oats are great for making biscuits, muesli, bread and porridge.
Rice flour is perfect for people with gluten intolerances.
The Whole Grain Flour Mill helps you make your own rye bread.
Soy milk is a great alternative for those who are allergic to dairy products.
Legume and vegetable flours enhance all of your foods and homemade soups.
Use freshly milled flour in all of your baking. Wheat is the staff of life.
Flour from Grains
It is prepared by grinding and sieving grains, primarily wheat. Wheat flour is suitable for use as an ingredient in the preparation of baked products.
Other grains such as barley, buckwheat, corn, rice and rye can be ground into flour and are often mixed with wheat flour in making certain types of bread.
The milling process by which flour is made separates the wheat endosperms from the bran layers and the wheat germ and then reduces the endosperms chunks to fine powder. Commercial mills must remove the wheat germ from their flour because the highly nutritious oil (like any fresh food) has a limited shelf life and is therefore not compatible with modern supermarket and warehousing needs. 28 of the 30 known minerals, vitamins, and trace elements found in a single grain of wheat are typically lost in the commercial milling process to produce white flour with an unlimtied shelf life. In the USA, commercial millers are forced to artificially add 4 minerals or vitamins back in what they call an "enrichment" process. Australian flour millers are not under any such obligation.
A commercial miller can make flours of widely varying quality from the same wheat. Most commercial whole wheat breads contain substantial amounts of white flour. True whole wheat grain flour is darker, coarser and stronger in flavour than white flour. Because the bran and germ are present, whole grain flour has a limited shelf life and goes off if stored at room temperature for longer than 72 hours. Freshly milled however, whole grain wheat flour is rich in protein, thiamine, niacin, minerals and dietary fibre.
Like most foods, flour does not provide a complete supply of all essential nutrients. Other ingredients used in making bread, especially milk and yeast, provide some additional amino acids, vitamins, and minerals. Soy flour, rich in protein and amino acids, can also used be as a bread improver when added to whole grain flour in home made bread making.
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