Grinding your own wheat is not crazy after all (including video)

My Wheat Grinder

A little over a year ago, when we first cut out processed food, a facebook friend told me she was grinding her own wheat for homemade breads and other recipes. I’d honestly never heard of such a thing and had no clue why anyone would want to grind their own grains in the first place. I also didn’t know where one would get wheat to grind (or what it would look like). Maybe she grew it in her own backyard? Maybe she spent all day harvesting wheat stalks and then turning a crank on some old-fashioned machine to make flour? I certainly thought it sounded way too hard-core for me and like something I would NEVER do (or want to do). Well, look at what’s happened…I’m almost embarrassed to admit that I am grinding my own wheat now too!

I realize wheat grinding initially sounded crazy to me because I didn’t understand it one bit. So I decided to create a little video (below) to show you what it’s really all about. There are no wheat stalks or cranks involved and it is actually a rather simple and high-tech process. Before we dive right in to my first blog video though, I want to share the reason why I wanted a wheat grinder in the first place. You see, before our real food adventures I used to only eat white bread. If whole-wheat bread was the only option I would go out of my way to avoid it (and I promise this is no exaggeration). A friend of mine recently reminded me that once while having lunch at her house I stubbornly rolled up some lunch meat in a piece of cheese when I learned she only had whole-wheat bread available!

My first experience eating whole-wheat bread that I actually liked was the honey whole-wheat bread from Great Harvest. Not only was it made from five simple ingredients, but it also contained whole-wheat flour that was freshly ground every morning. This experience convinced me that’s what whole-wheat bread was “supposed” to taste like. Not like the pungent 2-week old “wheat” taste you get out of factory-made grocery store bread. So before I ventured into making my own bread with a bread maker (for the convenience and cost savings) I felt I had to get a wheat grinder for it to be really good! And trust me, it is good. I cannot believe how much I like this bread considering my history with whole-wheat. And aside from the taste, many say freshly ground wheat is more nutritious than store-bought whole-wheat flour as well. According to Carrie Vitt with Deliciously Organic:

“The freshly ground whole wheat grains contain an amazing lightness and sweet flavor because the germ oil in the grains are still intact and have not gone rancid due to oxidation. When whole grain flour is stored at room temperature for over 24 hours, it begins to oxidize. It’s best to store your flour in the refrigerator. The freezer can destroy the vitamin e in the flour so best not to freeze it. If I’m going to use whole wheat flour, I want it to contain all the nutrients whole wheat is so famous for.”

So without further ado, here is a little video clip to show you what wheat grinding is really all about! As you will see in the video I use the Nutrimill, and while it is quite the investment I have been very happy with the machine so far.

[Entered into Food Renegade’s Fight Back Friday]

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117 thoughts on “Grinding your own wheat is not crazy after all (including video)”

  1. I have used your bread recipe and I’m having a little trouble with some spilling out and it burns when the bread bakes. The bread turns out ok but what spilled burns in the bottom and you can taste it in the bread. I have the same bread machine as you do. Any chance you’ve had this to happen?

  2. You say, ”When whole grain flour is stored at room temperature for over 24 hours, it begins to oxidize.” That’s not the case. Spokespeople from both King Arthur and Bob’s Red Mill assured me that all the germ is included in their whole grain flours. and, their products stay free of rancidity on store shelves many months without the use of preservatives.

  3. I use a dry attachment for my vitamix and grind all my own wheat and when making bread I even knead my dough in it. Seriously my favorite piece of equipment because it has replaced so many of my other bulky items.

  4. I got my Nutrimill over Christmas, and I love it. Is there some reason that you take the entire top off? You can just slide the flour bucket in and out. Did I misread the directions?

  5. I have red wheat that I have bought in bulk from a food storage store. Does that have the same nutritional value as whole wheat? So whole wheat flour is what comes from wheat berries after I grind it up? Does red wheat and whole wheat work the same in the bread maker to make bread for sandwiches?

      1. Which store? I’ve looked all around Charlotte for hard white wheat berries and can’t find them anywhere!

      2. Yes, they have the hard red but not white at Earthfare. I went ahead and ordered online. Thanks much!

  6. I have made yeast breads and bisquits for over 50 years … bread made with yeast should have more protein or gluten, that comes from Hard Winter Wheat berries. Making yeast bread ingredients warm or room temperature is best. Pastries and bisquits, that require no rise or baking powder you really want flour made from SOFT Winter wheat berries. Pie crusts and bisquits you use cold flour and cold butter or fats for better results. Just my opinion …
    Southern grandma here.

  7. Wow that is easy! We are going to start grinding our own grains too :). Do not be embarrassed lots of people do it lol. Enjoy grinding more nutritious grains:).

  8. I have a question… I have recently began grinding my own wheat for everything… bread and pastries… my pastries come out kind of “grainy” tasting even though I have placed it on the pastry dial. Can I “re” grind the flour to get it even finer? The flavor is fine but getting past the larger pieces is just too weird for me. My pound cakes, cookies and brownies…all just taste odd. Thanks for the help!

    1. I know what you mean about the grainy texture, but I honestly am not sure about regrinding. I have never tried that nor have I read about anyone doing it. I am sorry I don’t have a better answer!

    2. I tried it once in my hand grinder and it gummed it up pretty good. The ground flour doesn’t have the ability to ‘flow’ into the the buhrs so it just builds up and stops up. Thankfully I was able to take my hand grinder apart to clean it out, I would definitely NOT do that in an electric grinder!

  9. Thank you for all the great recipes and suggestions. We are making a slow transition to eating more real foods. I have a question that you might have already answered somewhere, but I couldn’t find it with the quick search that I tried. You have talked about storing your flour in the refrigerator in glass containers, I believe. Can you tell me what kind of containers you use? Thanks again!

  10. Hi, regarding grinding your own berries to make fresh flour…..I suggest that you allow the flour to reach room temperature before making your bread….all ingredients should be that way especially the milk. You don’t want to KILL the yeast…right :)Hope this helps.


  11. I used a Vitamix for years, however when it comes to grinding wheat berries etc my Magic Bullet does a very fine job :)


  12. I LOVE grinding my own flour!! We’ve got a ancient Magic Mill grinder, and we use is at least 1 x’s a month to grind our wheat flour!! There is nothing that taste better than fresh ground wheat baked bread!! I’ve even converted a few of my friends!!

  13. Hi Lisa,
    I have a question I am wondering if you can answer. I have been using my nutribullet to grind my own wheat. I decided to try the dry attachment that is made specifically for grinding dry ingredients first before buying a larger grain grinder/mill to see if I can even do this and make breads in my breadmachine that don’t flop, before investing alot of money. My first 2 batches turned out good but I was using red wheat berries and then I decided to buy some hard white wheat berries from whole foods to try. Anyways, the second 2 batches of bread flopped on me. They did not rise correctly, and instead sunk in the middle. This is my question, I did notice that when grinding the flour for the 2nd 2 batches, my flour got quite warm, along with my nutribullet, as it let it run longer, hoping to get a finer flour. Do you know what happens to the wheat flour if it gets too warm in the grinding process? I am wondering if this could have flopped them for me. This is all I can think of, or if this shouldn’t make a difference, I am wondering if the hard white wheat berries I got from whole foods aren’t good. They don’t smell bad and look fine so it is just wierd. Also, I used the hodgkins mills yeast for whole wheat, so that’s can’t be the cause. Any insight you can give me would be greatly appreciated.

    1. I have personally had better luck with red wheat berries vs. white. Also, I notice I need a little extra flour than the recipe calls for when grinding my own. I hope those two tips help!

    2. try letting your flour “rest” before baking! My mill makes my flour warm too!! I have found that if I let it rest for a day then I don’t have the falling issue!

      1. The only problem with resting the flour is that the nutrients oxidize quickly. For optimum nutrients the flour should be used right away or stored in the freezer.

  14. Hi, Love your site! I’m hoping someone can answer my questions. I am new to grinding wheat…I’ve recently bought a wheat grinder Vitamix and I have been grinding mainly Hard red wheat berries because that’s all my local grocery store offered. I went to a new store, ‘Natural Pantry’ and they have so many other options!!

    Hard red wheat has seemed a little too strong for me. I want something that tastes good, but is also healthy. What kind of wheat berry is the healthiest? Hard red/white wheat? Kamut?

    I want my breads/baked goods to taste better than the hard red wheat, but I care more about the nutrients so I will stick with the hard red if I have to. Thanks!

    1. Assistant to 100 Days (Jill)

      Hi Anna. I know a lot of people use the soft white winter wheat and have reported good results. You might want to give that a try if you can find it by you. Jill

    2. Soft white wheat doesn’t have enough gluten to work well in yeast breads, but does work well in quick breads, cookies, pastries, etc. For yeast breads with a bit milder taste, hard white wheat offers the same nutritional value as hard red wheat.

    1. Assistant to 100 Days (Jill)

      Thabata – I have not tried it, but a quick read online looks like it would work. Let us know how it goes. Jill

    2. you can… or white rice (not real), buckwheat, millet, etc, etc. You just don’t want to do any oily seeds like flax. Some of the oil would get stuck inside and get rancid.

  15. I would really like to start grinding my own wheat!! I am completely new to this…What wheats do I use for just making breads and cookies and such? Thanks!

  16. Anyone have another good recipe for whole wheat bread made from freshly ground grain? I am having horrible problems with my bread falling before I even bake it :/ I am using the dough cycle on my machine and this recipe (the one farther down the page using ALL whole wheat flour). After the dough cycle is over I shape it, let it rise a bit more and pop it in the oven but it falls every time :(
    Today I am using the same recipe but I took it out just after it finished kneading (so it was only in there 20 minutes) to rise once in a bowl and will rise it a 2nd time int he pan and bake. If this doesn’t work, I’m out of ideas.

  17. For everyone who has asked about a “lighter” tasting wheat flour: You need to get Hard White Wheat Berries to grind. It produces the “white whole wheat flour”. Btw, I have run the numbers and when I shop in person at Bob’s I pay the same cost for the berries and pre-ground flour, in big bags. But, I like having super fresh flour so it is worth it.
    And for anyone in the PNW, please, please go to Bob’s company store! It is amazing!

  18. A great source for grains online if you are in the southern states is They have coops out of the Atlanta area, but we live in Alabama and order organic grains, beans, honey, etc…online that come in handy storage buckets. MUCH cheaper than buying in bulk from EF or WF, etc… Invest in the Gamma Lids to keep any unwanted pests out and your grains are set to use for many, many months to come!

  19. I’ve only been following you for a week or two, so I’m not ready for a wheat grinder but I have to say, your kitchen is fabulous!! I thought at first you were in a restaurant kitchen showing us the grinder, but then I noticed it’s the same background in your site picture, so I’m assuming it is your kitchen. Very nice:)

  20. Thanks for sharing! Can you give an idea on how the cost compares to buying whole wheat flour already ground?

    1. 100 Days of Real Food

      You know that is a good question and not something I’ve looking into in detail, but I do think it is cheaper to grind it yourself.

  21. I am so excited to start grinding my own grains! my grinder gets delivered today! Thank you for the video, I am very intimidated to start grinding. We are very blessed to live in an area in Ohio where local non hormone fed meat and veggies are readily available :)

  22. OK, I have read and re-read everything. Left and processed tons of information and am now back with questions.

    This post blew my mind when I read it! I have never thought about bread or wheat loosing it’s nutrition as it sits on a shelf for endless days. But then again 2 months ago I didn’t realize that there were people who didn’t eat processed foods ;0 So trust me when I say I may ask some questions that are basically things you consider common sense.

    I am confused and overwhelmed as to where to start in buying my grain. We have very little options for organic anything here in podunk (Albany) Georgia. Buying grain to grind has been impossible. After 4 months of looking I am coming to you for help! HELP! Secondly when I do find a source for grain which grinder is best for those on a budget but want something long lasting and easy to use?

    I still haven’t found a source of locally grown meats or even organic meats. I am pretty sure we are eating pink slime and don’t even get me started on fruits and veggies!

    1. 100 Days of Real Food

      I personally wouldn’t worry about grinding your own grain at this point. I find that’s something that can come later once you get some other things figured out (like local/organic meats and veggies). Just use whole-wheat flour from the store for now and also check out this post for those that don’t have a lot of good stores nearby:

    2. I buy wheat from here:

      They sell on Amazon and are the real deal. Their grain is fantastic and organic. No pesticides or other chemicals. Nice family owned business. Also, I just bought a mill from this place: It is called the Komo Fidibus Classic. Rather expensive but an unbelievable machine. It is made by a German company and looks good enough to leave out on the counter.

    3. I’m a little late, and I can’t remember for sure, but is Albany (Home of Fireproof & Courageous!) near Athens? There are some good co-op groups there.

    4. Not sure if you’ve found a source for meat yet, but just in case you haven’t, I had come across these people while searching for myself. A little far for me as I’m in Athens area, but only about an hour from Albany… and btw, I don’t consider Albany podunk ;) White Oak Pastures, 22775 Highway 27, Bluffton, GA Here is a link to their website: Also, we are now getting Azure Standard deliveries here. You might look into starting a drop site in Albany from them. Not sure how far south they are going as of yet, they have just started coming to Georgia. Bread Breckers in Woodstock does drop deliveries too.

  23. I just wanted to share that some Super Walmarts carry 25lb bags of Prairie Gold wheat berries. It is not organic, but it is allegedly not chemically treated in the field or after.

  24. I have heard it suggested that the variety of wheat we are now eating (or rather the lack of variety) may be part of the reason for the food allergy epidemic. I was told that the domesticated/engineered wheat that American’s eat is nothing like what wheat once was… Nutrient content has taken a backseat to yield/storage, etc.

    If you come across anything or take an interest in the topic, here’s one reader who’d love to know more!

    (So cool to hear that the Vitamix can grind wheat! Yet another reason to shell out the $$ for one!)

  25. My bread machine always bakes up a grossly dense loaf. Is this because of the yeast? I’d rather not be kneading my bread if I don’t have to.
    I haven’t thought of grinding own wheat flour either, but I am all for more nutrition and yummier bread.

    1. Many bread machines have a dough only cycle. If yours has a dough only cycle, I would recommend using your bread machine just to mix the dough, then take it out, put it in a bread pan and bake the bread in the oven. I think you will find that your bread will come out much better this way.

    2. 100 Days of Real Food

      I am working on perfecting the “whole-wheat sandwich loaf” in the bread machine…I will definitely share once I have the perfect recipe!

  26. If it’s really a slight intolerance, you could try Spelt, the older form of wheat before they started pumping up the gluten content. Also, you can do gut healing, GAPS diet, etc. to knock out the intolerance.

  27. I noticed that you have been looking for a wheat bread recipe to use with your bread maker so I thought I would share mine with you.
    (I looked for an email address for you but couldn’t find one for you.)

    1 1/8 cups warm water (110 degrees F/45 degrees C)
    3 tablespoons honey
    1/3 teaspoon salt
    3 cups whole wheat flour
    2 tablespoons oil or butter
    1 1/2 teaspoons active dry yeast

    (I personally prefer Hodgson Mill yeast for all flours it is specially made for the demands of whole wheat. It really makes a difference.)
    I don’t know about your machine but mine you put in the wet ingredients then the dry and make a well in the middle for the yeast.
    This makes a good sized 1 pound loaf. I use my machines wheat setting on medium crust.

    1. 100 Days of Real Food

      Thank you for sending this! Printing this out and will try it this week :)

  28. A grain mill is on my wish list but we can’t quite afford one yet. Thanks for all the great information and encouragement! Found you at Fight Back Friday. :)

  29. Is it possible to make a “white/baking flour” from using this process. I like to bake and I don’t know if I would always want a whole wheat flavor to my cookies/piecrusts. I also wanted to know how long the freshly made flour keeps for? Does it have to be used right away? I’m very interested in this process but I want to be sure it will fulfill all my cooking/baking needs beofre investing in a machine.

    1. 100 Days of Real Food

      I don’t think you can make white flour with my wheat grinder. The freshly ground whole grain flour will keep for weeks in the fridge! If you leave it at room temp you want to use it within a day or two.

      1. Grinding wheat I’m sure will taste better (haven’t done it yet!) and be much more nutricious, but does it make a difference for someone who is slightly gluten intolerant?

      2. 100 Days of Real Food

        No, unfortunately I think it would still have the same amount of gluten as the store-bought stuff! You could grind other grains though.

      3. Are you gluten intolerant, or wheat intolerant? If it is a wheat intolerance, try other grains like Spelt or Kamut. If it is a gluten intolerance, that is more of a challenge. There are grains without gluten (e.g. Amaranth, Quinoa, & Teff), but they are harder to find, more expensive, more difficult to make bread with. Since they do not have gluten, you will need something to take it’s place to help make the bread rise; generally xanthan gum. There are other gluten free options as well (bean flours, rice flours). You might try looking for the book “The Gluten-Free Gourmet Bakes Bread” by Bette Hagman.

    2. You can make white baking flour — it all depends on which wheat you buy. There is soft white wheat which will make a white flour, which is much better in cookies, cakes, etc. Hard wheat (we use hard red wheat) is better for bread.

      Check out websites like Wheat Montana and Honeyville Grains.

    3. I was just reading this blog. I realize that these were posted several years ago but to address this you use soft white winter wheat. It is know as pastry flour. It makes an unbelievably good flour and can be used for quick breads, cookies,, cakes, pancakes., etc… The taste is awesome. You will never bake with all purpose flour again. Your taste buds will realize what baked goods are supposed to taste like.

  30. I feel like I keep asking myself, how far does the whole foods rabbit hole go. I like it but I am unexpectedly now thinking about grinding my own wheat. I had never even heard or thought about it. Oh I am gonna get teased for this one. I am apparently turning “crunchy” according to my husband. Thanks ;)

    1. Haha, I know what you mean! My husband lovingly calls me ‘freak’ whenever I have another idea that relates to real food :)

  31. I have been grinding my own wheat for a couple years and wouldn’t have it any other way! I use a really old and cracked grinder but hope to be able to have a Nutrimill one day :) That is good to know about the flour in the freezer – that is where I’ve always stored mine!

  32. Wow! What an inspiration for all of us out there, who think that this is way out of our league!!!!Thanks for showing us how.Does anyone sell the grain locally here in Charlotte? I usually go to the Charlotte Regional Farmers Market, and no one I am aware of sells it at that one.

      1. 100 Days of Real Food

        Good to know Jacque! Where is your wheat/grain grown and is it organic? I look forward to checking out your website.

      2. Thanks Lisa! Most of the wheat is grown in the north and midwest and we do offer both conventional and organic products.

      1. Oops! Submitted before I was done. :( I meant to say, *we* are based out of the Greenville, SC area. Let us know if we can help you in any way!

  33. I found a perfectly good used electric flour mill (this one even has a millstone!) from the ’70’s on ebay. For $40–and have been using it happily for about the past 5 years. So, if you have budget constraints, there IS hope. You just have to be creative. My dehydrator was $15 on craigslist–also an oldie, but a big Excalibur-style one. Works great.

    For mixers, Cuisinart makes stand mixers, too. Theirs start out bigger than the biggest KitchenAid, for about the same money. There are fewer toys that go with them, but the essentials are available, and the mixers are made beefier than KitchenAid–which has taken to using plastic gears in their machines in the past several years. I have the smaller model Cuisinart–5.5 quarts and 500 watts of power. Totally love it!

    1. Ann-Marie Ramsey

      There are wheat co-ops around. I live in Greenville, NC and am part of the Wheat Montana Co-op. We order quarterly and the wheat usually arrives about one to three weeks after the close of ordering. They may have a delivery site in the Charlotte area. Would be worth checking into.

  34. I grind my wheat too and absolutely love it! I have the same grain mill as you – I watched your video and was surprised you took it apart as you did when it was done grinding. Did you know that you can just slide the canister of freshly ground flour out the front? You don’t have to take the top off! Just thought you might want to know.

  35. We are wheat grinders too! :) I regularly make bread, recently made tortillas, and make our own oats. On tap – crackers, graham crackers, and animal crackers. No processed food! So you do use your Vitamix with success? That is good to know! We have lots of friends with them who ask questions about that!

  36. Michele Reneau

    Michelle-Do you like your KA attachement? I’ve been thinking about buying one. I was just worried about the flour flying everywhere since it’s not contained as it gets grinded. Would love to hear any feedback on the KA attachment.

    1. The attachment I have is specifically for the Family Grain Mill. I think KA has it’s own grain mill, but I wasn’t too happy with the reviews for it. The Family Grain Mill attachment is a gear sleeve (no idea if that’s the right terminology) that goes in the KA attachment spot. Then, you insert the FGM and put the hopper on top.

      It’s not contained either. Originally, I tried out just putting the KA mixing bowl under the mill, but I did get flour everywhere. Now, I put a gallon-sized Ziploc bag inside the bowl and angle it up so the mill is pretty much inside the mouth of it. All of the flour goes straight in the bag and then I scoop it out from there. Since I grind fresh flour for each recipe, I just fold up the Ziploc bag and put it in the freezer until I need it again.

      I ordered our FGM from They have many different mills, but I felt the FGM would be best for us since we already had a KA motor to work with. Plus, I like having the manual option. We’re in hurricane country and you never know when a big one will come and wipe out power for days at a time. Between our solar oven and our camping dutch oven, at least I know I can make bread!

    2. I’ve used the KA attachment for both my stand mixers. It does the job albeit a little slowly but in a pinch it gets the job done. On my older model, it has the glass jar attachment where the milled product is ejected into a regular mouth canning jar. I’ve had to (sadly) break the jar off when it somehow became cross-threaded during the milling process (still wondering about that one…).

      I routinely use my BlendTec but just scored a used Nutrimill off eBay. The KA now stands in reserve for backup and for simultaneous milling projects as well as for foods that need a coarser grind.

  37. We’re wheat grinders too! We have a Family Grain Mill. We purchased the attachment for our KitchenAid and we also bought the hand crank for emergencies. We’ve been doing this for a little over a year now and it still looks brand new. The flour cannot be compared to the stuff off the shelf.

  38. I’m so glad you have discovered milling your own wheat! We have been grinding our own grain using a WonderMill for the last seven years and the health benefits to my family are more numerous than I can say! Very few people realize that flour oxidizes and looses 75% of it’s nutrients within 72 hours. The whole wheat flour you buy off the shelf in the grocery store contains only a fraction of the nutrition as when it was first milled. When I grind my own grain I am ingesting all but four of the nutrients my body needs to survive! Not to mention it contains all the oils and bran from the bran and the germ and and that is what makes my baked goods light and delicious! Homemade bread from freshly milled wheat is just about the most delicious thing you have ever tasted! My children are now complete bread snobs and will not eat any bread but mine. And since I know mine not only tastes better but is significantly more nutritious I encourage them to eat up daily! Wait until you have tasted your crackers, breakfast cookies, pancakes, tortillas and muffins with freshly milled flour – – it just cranks the flavor up to a whole new dimension! I learned to make bread and other items from The Breadbeckers, based outside of Atlanta. Their website ( is full of articles and video demonstrations that anyone just getting started will find incredibly helpful. I learned how to make bread, tortillas, pasta and muffins from The Breadbeckers by both attending their free classes as well as viewing their online videos. For me, milling my own wheat is not about saving money (although I do) nor is it about better tasting bread (which it is)….. instead, it is about using fresh flour that I just milled that contains 100% of it’s nutrients and therefore is packed with the nutrition my family needs to stay healthy and boost our immune systems! Welcome to milling – – once you see how easy it is, tasted your freshly baked goods and seen the healthy benefits of milling at home, you’ll never go back to store bought whole wheat flour! Enjoy!

    1. 100 Days of Real Food

      Wow…you are very convincing (even for someone like me that is already convinced!) :)

    2. We just heard Sue (from Bread Beckers) talk on Saturday at a homeschool conference. I never thought I would grind my own flour, but we immediately bought the mill and bread machine. We’ve been eating whole foods for about 6 months now and decided to take the plunge and really get the nutritional benefit from our bread. Plus I can’t wait to eat bread without feeling guilty.

  39. You might want to check out .

    I live in Rock Hill and have been ordering from them – organic wheat – hard, soft, etc. They deliver to Charlotte as well.

    Pat is a super nice guy. I have no affiliation other than I’m a happy customer. :)

  40. Awesome! I grind my own wheat and I’ve tried a few other grains in an old wheat grinder that used to be my mother in laws! I’m so glad she let me use it and now I know when it dies(it’s pretty old, haha) I will buy another one for sure, I love it so much! And you’re right, the bread from fresh ground wheat tastes soooooo much better. Plus it’s way cheaper than buying flour(plus you never know how old the flour is when you buy it too). I’m so glad you’re converted :D

  41. Awesome, I was waiting for this post!! :) Glad it’s been so easy, I think I may need to put this thing on my Christmas list!! :)

  42. I want that grinder so badly… 6 more months I keep telling myself… 6 more months. I will also be getting the Blendtech Mix and Blend. My kitchen aid isn’t cutting it.

  43. I grind mine as well. I use my Vitamix which is AMAZING for grain, coffee, juicing, smoothies, peanut butter, ice cream and more!

    1. What technique do you use with your Vitamix? I’ve been trying but I don’t think I’m doing it right.

      1. I use my vitamix too… I use the “dry blade” that I ordered when I got my Vitamix, throw in the wheatberries, spin until I see the consistency I like and VIOLA – whole wheat flour or oat flour or rice flour or almond flour… anything! If you use the normal “wet blade” that comes with the Vitamix you might be able to make flour but more likely it will be damp and pasty. So, use the dry blade (you can order one if you didn’t get it when you bought your vitamix). Hope this helps!

      2. I do the same thing. I followed the directions on the recipe from the Vitamix website. I think it’s for whole wheat bread. I just did the part where it told how to grind the berries.

  44. I grind my own wheat, too! Though I grind mine ghetto-style in an old coffee grinder! Haha…

    I got my organic wheat berries from the same local rancher from whom I get my grass-fed meat. :) The huge bag of wheatberries in my pantry is so much cheaper per unit than whole wheat flour!

    1. I use my Vitamix as well, also use the dry container. I freeze my wheat berries (I leave them in our chest freezer and grab what I need for a loaf of bread – usually 1 to 2 cups). Being frozen they don’t get heated up while grinding.
      Personally I prefer the white hard wheat – it is lighter tasting. I buy 25 lb bags from Bob’s Red Mill in Oregon :-)

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