I ground my own flour today.
This was a big deal whenever I first started. I’ve heard about lots of homesteaders who grind their own flour, but when I looked at buying wheat, it wasn’t cost effective for me. A lot of people say it saves them money, but not in my case.
Then I found out I was going to have to eat gluten-free, and a ton of grains came into the picture that I hadn’t even thought of before. Now, I can grind my own flour because it saves a ton of money over buying a pre-made GF mix.
My “recipe” is pretty simple:
70 g brown rice flour
70 g white rice flour
70 g cornstarch
200 g GF oat flour
1 Tbsp psyllium husk powder
One batch of this makes about 1 lb (3 cups) of flour. Today, I doubled it and made 2 lbs of flour. Usually, I do about 5 or 6 lbs, but I wasn’t feeling it today.
I started off grinding. They make grain grinders, but they’re expensive, so I just use my blender to whack my grains down, and then I put it through my sifter. I learned just how important it is to sift the rice flour. The oat flour is pretty soft no matter what, but unsifted rice flour feels like you got a mouthful of grit. At first, I just used a strainer to sift my flours. It worked, but it made a big mess. For about $5, I got a legit baking sifter, and it’s wonderful.
After sifting, I weighed my flours to make sure I had the right amounts, and then I dumped them all together.
I used a long spoon to stir it all up, and voi la! GF flour. I have a GF bread recipe that uses this flour that I’ll share in the future, but I’m actually thinking about creating a new bread recipe that uses prepping ingredients (ingredients that I could, at least in theory, grow myself).