Best Practices for Milling Different Grains in the Classic Grain MillUpdated 2 months ago
The NutriMill Classic Grain Mill is designed to mill a variety of grains efficiently while maintaining their nutritional value. To ensure the best milling experience, follow these best practices based on the type of grain you’re milling.
1. General Milling Guidelines
✔ Use clean, dry grains – Moist or oily grains can clog the mill and damage the motor.
✔ Do not re-mill flour – Milling already-ground flour may cause overheating and damage the milling heads.
✔ Adjust texture settings accordingly – Soft grains tend to mill finer, while hard grains require more adjustments for coarser flour.
✔ Avoid milling restricted items – Do not mill high-moisture or high-oil content ingredients like nuts, seeds, or coffee beans.
2. Grain Milling Guide
Hard Wheat (Red or White) – Ideal for Bread Flour
- Texture Setting: Medium to Fine
- Grain Feed Rate Knob: 12:00 – 1:00 position
- Notes: Hard wheat contains high gluten, which helps bread rise. For softer bread, blend with soft wheat.
Soft Wheat – Ideal for Pastries & Cakes
- Texture Setting: Fine
- Grain Feed Rate Knob: 11:00 – 12:00 position
- Notes: Produces a lower-gluten flour, perfect for delicate baked goods like cakes and muffins.
Rye – Dense, Nutty Flour
- Texture Setting: Medium to Fine
- Grain Feed Rate Knob: 12:00 – 1:00 position
- Notes: Rye has less gluten than wheat, so it produces denser bread. Blend with hard wheat for better rising.
Rice (White or Brown) – Great for Gluten-Free Flour
- Texture Setting: Fine
- Grain Feed Rate Knob: 11:00 – 12:00 position
- Notes: Rice flour is useful for gluten-free baking. Milling white rice periodically on a coarse setting also helps clean the milling heads.
Oat Groats – Ideal for Baking & Thickening
- Texture Setting: Fine
- Grain Feed Rate Knob: 11:00 – 12:00 position
- Notes: Oats are softer than wheat and will produce a fine, light flour. Do not mill rolled or steel-cut oats as they can clog the mill.
Barley – Adds Sweetness & Texture
- Texture Setting: Medium to Fine
- Grain Feed Rate Knob: 12:00 – 1:00 position
- Notes: Barley flour works well in combination with wheat flour to add flavor and texture.
Millet – Light, Mild Gluten-Free Flour
- Texture Setting: Fine
- Grain Feed Rate Knob: 11:00 – 12:00 position
- Notes: Produces a flour similar to cornmeal. Too much millet in bread can cause it to be dry and crumbly.
Sorghum – Nutritious & Gluten-Free
- Texture Setting: Fine
- Grain Feed Rate Knob: 11:00 – 12:00 position
- Notes: Works well in gluten-free flour blends. Has a slightly sweet, mild flavor.
Quinoa – High-Protein Gluten-Free Flour
- Texture Setting: Fine
- Grain Feed Rate Knob: 11:00 – 12:00 position
- Notes: Quinoa flour is rich in protein and can be used in gluten-free baking. It has a slightly nutty flavor.
Legumes & Beans – For Nutrient-Rich Flour
- Texture Setting: Coarse to Medium
- Grain Feed Rate Knob: 1:00 – 2:00 position
- Notes: Larger legumes mill slowly. Only fill the hopper ⅔ full to prevent overflow. Use for high-protein flour or thickening soups.
3. Milling Precautions & Tips
✔ Avoid Milling High-Oil or High-Moisture Ingredients:
- Do not mill oatmeal (rolled or steel-cut), nuts, seeds, coffee beans, or sprouted grains unless they are thoroughly dried.
- Non-commercially dried grains may contain too much moisture, which can cause clogging.
✔ Use Rice for Cleaning the Mill:
- Milling 3 cups of white rice on a coarse setting helps remove residue from previous milling sessions.
✔ Adjust the Feed Rate Gradually:
- Start with a lower grain feed rate and increase as needed to prevent clogging.
✔ For Consistent Texture, Experiment with Settings:
- Soft grains like oats will naturally mill finer, while hard grains require adjustments for coarser flour.
Following these best practices will help you achieve the best milling results with your NutriMill Classic Grain Mill while ensuring long-term performance. If you need further assistance, contact NutriMill.