First of all sorry for the terrible photo, do you know how hard it is to take a good photo of flour! Gah, and the drop cloth, what was I thinking!
For years and years I have been buying gluten free flour, I tend not to buy premix as they are expensive. Instead I shop at Asian grocers, the flour is much cheaper. Then I started thinking about the quality of that flour, it’s bleached and came from who knows where. So I started buying organic whole grain flour, unhulled, unbleached. By hulling grains you remove the fibre, as for bleaching, the jury is still out on the long term affects.
Then a few months ago I had a thought, why haven’t I been making my own flour! It’s so obvious! So painfully obvious.
So I did just that, I started with brown rice, this was by far the hardest grain. It took the longest and required the most sifting. Next I tried buckwheat then millet and finally gluten free oat.
It took me a few attempts to get my technique down. First I tired using my immersion blender and bowl attachment, It just wasnt grunty enough for the job.
Next I borrowed my mother in laws food processor, which I should mention was ancient and from a garage sale, the blade couldn’t cut butter! So it kinda just blew up!
Third attempt, just as I was about to give up I was gifted a magic bullet, and It worked perfectly!
Place 1/3 cup of the desired grain in the blender (or whatever you decide to use), blend or pulse for a few minutes. Be careful not to over heat the blender.
Pass the grain thru a sieve, place the left over grits back into the blender and add a handful of the whole grain. repeat, repeat, repeat.
Eventually you should end up with some homemade flour.
This can be done with nearly any grain, quinoa, amaranth, teff……