Here's how to do it at home

Is it worth the effort?

Of course, grinding the grain takes a bit of effort. But you should definitely take the time, because even-ground grain has many advantages:
Whole grain products are considered healthier than wheat flour. Since the shell of the grain is retained during processing, the baked goods contain more nutrients and vitamins. Since wheat is the most commonly grown grain in Germany, the flour is particularly inexpensive. In order to keep production costs as low as possible, many manufacturers mix wheat flour into even the industrial bread from the supermarket, which is declared as a whole grain product. If, on the other hand, you grind your grain yourself, you can be sure that you are getting a wholesome, pure end product.

This is particularly relevant for people with gluten intolerance. If you cannot tolerate the gluten, there must be no traces of those grains that contain gluten in your flour. Allergy-friendly flour is now also available in stores, but there is always the risk that types of flour containing gluten have previously been processed in the mill. Leftovers could mix with your grain.

Another advantage of your own milling is the exact dosage. You usually only need small amounts to thicken sauces. With your own mill you can produce your flour as required. If there is still something left over, you can read on this page how to best store your grain.
All in all, home-ground flour contains a lot more fiber and vitamins. Not only is it healthier, but it tastes much better too.

instructions

To grind your grain yourself, you need a grinder. These are available in almost all price ranges, depending on the desired functions. Here are some things to look out for:

• The grain must be sufficiently dry.
• You can clean a sticky grinder by running rice through the grinder. This removes the water.
• You then have to clean the grinder with a dry (!) Brush.