For those of you who are interested in improving your health and having more nutritious and better tasting breads, baked goods and other foods, this article will help you have a better understanding of the importance of fresh ground flour from whole grains.
White flour that most everyone uses for baking lacks the germ that contains most of the nutrition in whole grain berries. During the milling process, the germ and the bran (or outer covering) is removed and sold separately. This link provides vital information about the nutritional value of wheat germ.
http://www.wheatgermbenefits.com/
Whole Wheat Flour has more nutritional value and a richer flavor. This also applies to other whole grains such as corn, rye, etc.
Most of us are aware that many of our health problems are caused by refined foods. Wouldn’t it be worth it to take just a little more time and prepare our foods from fresh ground flour?
If you buy “fresh ground flour” from a supermarket or health store, you are probably not getting as much nutritional value as you think. Not only is the quality of the flour reduced, but so is the flavor. If your flour has been sitting for an extended period of time, the oil from the wheat germ can go rancid causing a bitter taste and bad smell. Who knows how long whole wheat flour has been sitting in a warehouse or on a shelf in the store.
Listed below is a link from Wheat Montana Farm and Bakery located in Three Forks, MT. that will give you great information about fresh ground whole grains. They supply many grocery stores and health food stores with their whole grains. All of their grains are GMO free and will give you the best baking results and nutritional value. You can order any type of grains, beans, lentils, etc for your baking needs. You will be pleased with your baked goods using their products.
http://www.wheatmontana.com/index.php
If you have never tasted the difference in baked goods and other foods that have been made with flour as soon as it comes from the mill, you are in for a great surprise. Not only is the flavor better, the moisture is too. You will notice a big difference when using fresh ground corn meal in your corn bread. It will be light and fluffy and not dry – much easier to swallow.
Many of the new grain mills are capable of producing a really fine flour that can be used just like white refined flour. You will notice some difference but the added flavor will make up for it. Even if you need to use a combination of white and whole grain flour to get the results you like, that is better than all refined flour.
The multi-grain grinding features of the newer grain mills add a whole new dimension to your cooking experience. Multi-grain breads and other baked goods have great flavor and will add some variety to your diet.
Check "Our Store" for quality Grain Mills and other baking related products.
http://thechefinyouandmore.blogspot.com/2013/12/our-store.html
Note: The link listed below explains the importance of reducing the Phylic Acid in your breads as it interferes with vitamin and mineral absorption when you are digesting your foods. There are many more sites on this subject that you can research if you would like more information.
http://www.phyticacid.org/
If you are in need of a Grain Mill to grind your own fresh flour, please check Our Store to see a list of our small kitchen appliances. We carry quality Grain Mills, Bosch Stand Mixers and Zojirushi Bread Machines. OUR STORE
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THE CHEF IN YOU
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