![]() The reason is that if you don’t have enough grains, they’ll just fly around like sand grains in a wind storm, never forming flour, making a lot of noise and leaving you with a mess. When making flour, you want to start with a minimum of 1.5 cups of whole grains in the blender. Here is great post on the subject of fresh milled flour if you are interested in reading more. Do yourself a favor and try the fresh stuff. The same trick works with wheat kernels, barley kernels, or any type of grain it’s whole form such as rye or millet.īread bakers will tell you that fresh flour makes the world of difference in bread, but unless you are baking and selling bread in large quantities, chances are good that the bag of flour you’re keeping is getting close to retirement age. This less of a problem with flours you may use more often, but what if a recipe calls for oat flour, spelt flour or rice flour, and you just don’t happen to have any on hand? Whole grain spelt kernels something I’ve recently started stocking in my pantry since I learned this trick – but most people I know keep oatmeal and rice around all of the time. Whole grains keep a lot longer in the cupboard than flour does – your flour actually ages quite quickly, and if you are buying organic flour without any of the preservatives normally added by big name flour companies, you’ll notice that the expiration date is typically listed as only a few months after your date of purchase. ![]() This is a workhorse appliance – buy the best you can afford and you’ll have it for years.) (As a side note: if you haven’t yet bought an immersion blender and you like a smooth pureed soup, try this one – I have had mine for several years now and use it 3-4 times per week. Yes, my friends – that blender you’ve been reserving for making smoothies, pureeing soups…The homely, standard home appliance has just raised your baking to a whole new level. Then I discovered that you can make flour yourself – in a blender! I have dreamed about milling my own flour, but I don’t own a flour mill and I wasn’t about to buy yet another gadget to stuff somewhere in my compact, tightly packed kitchen. It’s a trick so simple, so fast, with such great results.ĭo you do a lot of baking? Any baking? Do you ever run across a recipe that calls for an unusual type of flour – like or oat or rice, or coconut? Or maybe you’ve heard that flour gets old after a while and loses a lot of the nutritious value (assuming it isn’t over processed to start with). She blogs at Gwen’s Nest sharing home remedies, healthy recipes, creative ideas, and her health and weight loss discoveries.This is something I have to share with you. ![]() Gwen is a food lover, natural health enthusiast, and research geek. Oat flour breakfast cakes have become some of our favorite weekend breakfast treats! I usually make several batches and fill up my jar so I have plenty on hand at any time.
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