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Healthy Home Economist / Archives / Videos / Grain Grinding 101 (plus video)

Grain Grinding 101 (plus video)

by Sarah Pope / Affiliate Links ✔

Table of Contents[Hide][Show]
  • Grain Requires Proper Preparation after Grinding
  • Grain Grinding Basics

mill for grain grindingMany readers have emailed me over recent weeks with questions regarding the grain grinding routine in my kitchen.   I realized that I needed to take a step back and show you the basics of selecting a grain grinder and other tasks related to making fresh flour to help you determine a routine that works best for you.

Remember that starting to grind fresh grain in your home should only be started after you have started cooking with the right fats!    Getting the fats right is the most important change you can make in your kitchen.

Using fresh flour is a wonderful addition to your cooking repertoire as even the organic flours from the healthfood store or the ones shipped to your door are nutritionless and not worth the money.    Once you grind flour, the nutrition is gone in about 3 days in an unrefrigerated situation. Freezing your flour right after grinding will preserve this nutrition for weeks, which is why you really need to do it yourself.   As you can see from the video, flour can be used immediately right out of the freezer, so there is no disadvantage to freezing it.

Grain Requires Proper Preparation after Grinding

Delving into Traditional Eating for the first time inevitably uncovers the fact that modern methods for preparing grains and legumes can be extremely damaging to health over the long term particularly if numerous servings of these foods are consumed on a daily basis as recommended by conventional dieticians and nutritionists.

Even if you take the time and care to make your own bread at home with freshly ground grain, if you do not follow the centuries old traditions for eliminating anti-nutrients and maximizing the nutrition in the grain prior to baking, you could in fact be doing yourself and your family more harm than good.  These methods are sour leavening, soaking, and/or sprouting.

But first, you must grind the grain! Below is the video how-to.

Grain Grinding Basics

Sarah, The Healthy Home Economist

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Category: Traditional Preparation of Grains, Videos
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: Amazon #1 bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (51)

  1. Andreas Ranthe

    Apr 4, 2018 at 9:27 am

    I believe that stone ground is better Sarah

    Reply
  2. Cameo

    Mar 11, 2015 at 2:11 pm

    Hi, Sarah! Do you clean the grain attachment after each use? Is it sufficient to knock out the loose flour, or must it be taken apart and thoroughly cleaned to prevent rusting as I’ve read in reviews? Thank you for your guidance. 🙂

    Reply
    • Sarah TheHealthyHomeEconomist

      Mar 11, 2015 at 4:31 pm

      I just knock out the loose flour. My attachment is not supposed to get wet.

  3. Janet Black

    Sep 30, 2014 at 5:26 pm

    Hi Sarah,

    I just watched this video and was excited about the Berlin Bakery bread. However, it doesn’t appear they soak the grain first and I am wondering what your thoughts are on soaking vs. not soaking.

    Thanks and keep up the great work!

    Janet

    Reply
  4. Nancy

    Aug 15, 2014 at 9:36 pm

    Hi Sarah

    Please tell me …I use organic grain…barley , buckwheat , millet , etc.

    Should I be washing this organic grain, letting it air dry …then grinding..or do you trust that you do not have to wash these grains. and just use .

    thanks

    Reply
  5. Amy Carter

    Feb 12, 2014 at 4:40 pm

    Hi Sarah,
    Your link about the nutrition in the wheat that’s been ground, no longer works. I am really needing to see that. Do you have another way of getting that information? I took a bread making class and the teacher said she talked to a food chemist that said the flour would not lose any nutrients for 6 weeks. I am really interested to see more info since I’ve been freezing my flour since I saw your video a year ago. Thanks,

    Reply
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