August 26, 2008
Milling Your Own Gluten-Free Flour
Here is a picture of the mill with white rice in the hopper, and another picture of the flour. I turned on the mill, filled the hopper with rice, mixed up some frozen juice while it was milling, and about the time I finished the flour was done. It couldn’t be easier.
So far I have only used the mill to make rice flours including white rice, brown rice, white sweet rice, and brown sweet rice. The brown rice flours I keep in the freezer. If you have a mill and use it to make other gluten-free flours, I’d love to hear from you.
Since writing this post, I have begun milling sorghum. You can read about it here.
Labels: gluten-free diet
In addition to cost savings, I think whole grains are healthier when freshly ground. Not that I always use it immediately, but I think it's still probably better.
I hope that helps.
However, my homemade tapioca flour was a bit different than store-bought and seemed to require more liquid in recipes. When I discovered tapioca flour for dirt cheap at the Asian markets (we live in a big California city) I decided to just buy tapioca.
Thanks for your blog, it's very helpful to me as I come around again to being gluten-free. My rash is gone, my digestion is much improved, my energy levels are rising - I think I need to be a lifelong gluten-free gal!
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