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Product Help | KitchenAid

Tips for Milling Grain

Tips on Milling Grain with the KitchenAid Grain Mill

  • Flour ground with the grain mill will have a coarser texture than commercially ground flour. The grain mill grinds, and you receive, all parts of the berry; commercial grinders sift out some parts of the berry before marketing the flour.
  • It is not necessary to press grain into the grain mill hopper with your hands or any utensil. The moving grind worm will feed the grain into the grinding burrs.
  • One cup of grain yields between 11⁄4 (296 mL) and 11⁄2 (355 mL) cups of flour.
  • One cup of oats yields 7⁄8 cup (207 mL) of flour.
  • If you grind more flour than your recipe requires, store it in the refrigerator or freezer to avoid rancidity, since this product contains no preservatives. 
  • Do not grind coffee beans in your grain mill; their high oil content can damage the grinding mechanism.
  • Do not grind grains or nuts with high moisture or oil content, such as peanuts, sunflower seeds, and soybeans. These can also damage the grinding mechanism.

Suggested Grains for Milling

All these low-moisture, non-oily grains may be ground in your KitchenAid grain mill:

  • WHEAT — Hard wheat, with a high percentage of protein, is generally considered best for bread flour; soft wheat is preferred for cakes, cookies, and other baked goods. Mix hard and soft wheat for all-purpose flour.
  • CORN — Grind fine for baking, coarse for cornmeal mush.
  • RYE — Combine rye flour with wheat flour for best results with rye bread; rye does not contain enough gluten for good rising.
  • OATS — Oats must be hulled before grinding for flour, or use rolled oats. Oat hulls block proper feeding of grain into grinding burrs. In most recipes, you can substitute oat flour for up to 1⁄3 of the all-purpose flour.
  • RICE — Both white and brown rice grind well.
  • BUCKWHEAT — For best results, buckwheat should be hulled before grinding. Raw and toasted buckwheat both grind well.
  • BARLEY — For best results, barley should be hulled before grinding.
  • MILLET — Before grinding, toast millet in a heavy, dry skillet to bring out this very small grain’s unique flavor. Stir constantly to avoid burning.

Your local library or health food store can provide more information on grains.

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