QUALITY OF GRAIN TO PURCHASE
1. Know the source of your grain. Purchase your grain through a reputable dealer. The grain
should have been thoroughly cleaned and bagged. We recommend double or triple cleaned
grains.
2. The quality of your grain will affect the quality of your bread. The bran and wheat germ
contained in wheat have a tendency to make bread heavy and unresponsive to yeast. A high
protein wheat will counteract this so bread rises properly.
3. Check the moisture content. Make sure your grains are dry. Wet or damp grains may cause
your mill to plug up.
4. Rotation and use of grains is as important as the rotation and use of your other perishable food items.
GRAIN INFORMATION
WHEAT -
Contains 26 vitamins and minerals. An excellent source of Vitamins E, B, and others.
Wheat contains the highest gluten amounts of any grain. Gluten provides the elasticity in dough
and holds the air bubbles in the yeast causing the bread to rise.
WHOLE OAT GROATS -
Oats are rich in high quality protein, calcium, fi ber, unsaturated fats,
and seven B vitamins. A versatile grain, it can be used in cereal, cookies, breads, pancakes and
waffl es. (Rolled Oats cannot be milled)
RYE -
An excellent supplementary grain to wheat or in recipes that call for corn or oatmeal as
part of the fl our. Bread made entirely from rye makes a moist, dense loaf. 2 parts rye to 5 parts
wheat will make a great light bread. It has less gluten than wheat and can be milled alone or
with other grains.
RICE -
Low in both fat and sodium, high in carbohydrates and rich in iron and many of the
B vitamins. Rice is wonderful in cereals, casseroles, side dishes and soups. It also makes
delicious breads with a cake like texture.
BARLEY -
A great addition to soups, casseroles, and doughs when making pastries. It’s a good
rice substitute. Try it as a supplement in wheat bread at 1 part barley to 5 parts wheat. It’s
especially good pan browned on medium heat using 2 tablespoons of oil and stirred constantly
until browned. Do not mill barley after browning.
POPCORN -
Contains less starch than other types of corn and makes the best cornbread. Use
also in pancakes, waffl es, breads, and as dusting fl our.
MILLET -
Used in soups, puddings, casseroles, and breads. Its effect and fl avor in bread is
similar to corn. 1 part millet to 5 parts wheat is ideal. Too much will make dense bread that
separates from its crust. At the right amount it adds crunchiness.
SOY -
Containing the highest protein amount of any vegetable, it is very versatile. Soy milk, tofu
cheese, TVP meat substitute, casseroles and bread are all ways of using soy. It has a higher oil
content, but can easily be ground to fl our by itself.
NOTE -
Soy, Kamut, Quinoa and Spelt must be dry before milling.
8
9
Classic
Avoid grains, beans and seeds that have high oil or moisture content. Noncommercially dried
products may cause plugging.
For any grains not listed above that you have a question about, mill only 1/4 cup, then test the
fl our by pinching a small amount between your thumb and fi nger. If it holds the shape of a pinch
and does not fall apart, it contains too much moisture. Do not mill this grain.
THE NUTRIMILL WILL MILL THE FOLLOWING
GLUTEN-FREE BEANS & PEAS
• Yellow lentils
• Red lentils
• Chickpeas (garbanzo beans)
• Lima beans
• Soybeans
• Anasazi beans
• Mung beans
• Black beans
• Kidney beans
• Navy beans
• Green split peas
• Yellow split peas
GLUTEN-FREE GRAINS
• Popcorn
• blue corn
• Oat groats
• White rice
• Brown rice
• Wild rice
• Sorghum
• Millet
• Buckwheat
• Red quinoa
• Quinoa
• Amaranth
WHOLE GRAINS
• Kamut
• Hard red wheat
• Hard white wheat
• Spelt
• Barley
• Farro
• Soft wheat
• Rye
• Bulgur Wheat
USE CAUTION WHEN MILLING THE FOLLOWING
Fill the hopper no more than
2
⁄
3
to
3
⁄
4
with these as they produce more fl our volume.
• Dried Lentils
• Dried Sweet Corn
• Dried Pinto Beans
• Dried Green Beans
• Dried Mung Beans
• Legumes (generally)
• Dried Garbanzo Beans
• Quinoa
• Oat Groats
• Spelt
• Barley
• Soybeans
• ChickPeas
• Kamut
DO NOT MILL ANY OF THE FOLLOWING
• Oatmeal
• Seeds (fl ax, sesame, chia,
sunfl ower, etc.)
• Nuts Of Any Kind
• Coffee Beans
• Spices
• Rolled or Steel Cut Oats
• Herbs
• Hemp
• Sugars (white & brown)
• Dried Fruits or vegetables
(dates, raisins, etc.)
• Chocolate
• Sprouted Legumes
• Sprouted Grains
• Sprouted Seeds
• Goji Berries
• Tapioca
QUALITY OF GRAIN TO PURCHASE
1. Know the source of your grain. Purchase your grain through a reputable dealer. The grain
should have been thoroughly cleaned and bagged. We recommend double or triple cleaned
grains.
2. The quality of your grain will affect the quality of your bread. The bran and wheat germ
contained in wheat have a tendency to make bread heavy and unresponsive to yeast. A high
protein wheat will counteract this so bread rises properly.
3. Check the moisture content. Make sure your grains are dry. Wet or damp grains may cause
your mill to plug up.
4. Rotation and use of grains is as important as the rotation and use of your other perishable food items.
GRAIN INFORMATION
WHEAT -
Contains 26 vitamins and minerals. An excellent source of Vitamins E, B, and others.
Wheat contains the highest gluten amounts of any grain. Gluten provides the elasticity in dough
and holds the air bubbles in the yeast causing the bread to rise.
WHOLE OAT GROATS -
Oats are rich in high quality protein, calcium, fi ber, unsaturated fats,
and seven B vitamins. A versatile grain, it can be used in cereal, cookies, breads, pancakes and
waffl es. (Rolled Oats cannot be milled)
RYE -
An excellent supplementary grain to wheat or in recipes that call for corn or oatmeal as
part of the fl our. Bread made entirely from rye makes a moist, dense loaf. 2 parts rye to 5 parts
wheat will make a great light bread. It has less gluten than wheat and can be milled alone or
with other grains.
RICE -
Low in both fat and sodium, high in carbohydrates and rich in iron and many of the
B vitamins. Rice is wonderful in cereals, casseroles, side dishes and soups. It also makes
delicious breads with a cake like texture.
BARLEY -
A great addition to soups, casseroles, and doughs when making pastries. It’s a good
rice substitute. Try it as a supplement in wheat bread at 1 part barley to 5 parts wheat. It’s
especially good pan browned on medium heat using 2 tablespoons of oil and stirred constantly
until browned. Do not mill barley after browning.
POPCORN -
Contains less starch than other types of corn and makes the best cornbread. Use
also in pancakes, waffl es, breads, and as dusting fl our.
MILLET -
Used in soups, puddings, casseroles, and breads. Its effect and fl avor in bread is
similar to corn. 1 part millet to 5 parts wheat is ideal. Too much will make dense bread that
separates from its crust. At the right amount it adds crunchiness.
SOY -
Containing the highest protein amount of any vegetable, it is very versatile. Soy milk, tofu
cheese, TVP meat substitute, casseroles and bread are all ways of using soy. It has a higher oil
content, but can easily be ground to fl our by itself.
NOTE -
Soy, Kamut, Quinoa and Spelt must be dry before milling.
8
9
Classic
Avoid grains, beans and seeds that have high oil or moisture content. Noncommercially dried
products may cause plugging.
For any grains not listed above that you have a question about, mill only 1/4 cup, then test the
fl our by pinching a small amount between your thumb and fi nger. If it holds the shape of a pinch
and does not fall apart, it contains too much moisture. Do not mill this grain.
THE NUTRIMILL WILL MILL THE FOLLOWING
GLUTEN-FREE BEANS & PEAS
• Yellow lentils
• Red lentils
• Chickpeas (garbanzo beans)
• Lima beans
• Soybeans
• Anasazi beans
• Mung beans
• Black beans
• Kidney beans
• Navy beans
• Green split peas
• Yellow split peas
GLUTEN-FREE GRAINS
• Popcorn
• blue corn
• Oat groats
• White rice
• Brown rice
• Wild rice
• Sorghum
• Millet
• Buckwheat
• Red quinoa
• Quinoa
• Amaranth
WHOLE GRAINS
• Kamut
• Hard red wheat
• Hard white wheat
• Spelt
• Barley
• Farro
• Soft wheat
• Rye
• Bulgur Wheat
USE CAUTION WHEN MILLING THE FOLLOWING
Fill the hopper no more than
2
⁄
3
to
3
⁄
4
with these as they produce more fl our volume.
• Dried Lentils
• Dried Sweet Corn
• Dried Pinto Beans
• Dried Green Beans
• Dried Mung Beans
• Legumes (generally)
• Dried Garbanzo Beans
• Quinoa
• Oat Groats
• Spelt
• Barley
• Soybeans
• ChickPeas
• Kamut
DO NOT MILL ANY OF THE FOLLOWING
• Oatmeal
• Seeds (fl ax, sesame, chia,
sunfl ower, etc.)
• Nuts Of Any Kind
• Coffee Beans
• Spices
• Rolled or Steel Cut Oats
• Herbs
• Hemp
• Sugars (white & brown)
• Dried Fruits or vegetables
(dates, raisins, etc.)
• Chocolate
• Sprouted Legumes
• Sprouted Grains
• Sprouted Seeds
• Goji Berries
• Tapioca
