Grains, Beans & Legumes You Can Mill in the HarvestUpdated a month ago
The NutriMill Harvest Grain Mill is designed to mill a wide variety of non-oily grains and legumes, allowing you to create fresh, nutrient-rich flours for baking, cooking, and more. Below is a complete list of grains, beans, and legumes that are safe to mill in your NutriMill Harvest.
1. Whole Grains (Great for Breads & Baking)
These grains contain gluten and are commonly used in bread, pasta, and baking applications:
✔ Kamut – Ancient grain with a rich, nutty flavor and high protein content.
✔ Spelt – Mildly sweet, with a light texture, great for whole grain bread.
✔ Barley – Adds sweetness and texture to baked goods.
✔ Farro – A hearty, chewy grain commonly used in Italian cooking.
✔ Rye – Ideal for dense, flavorful breads with a hearty texture.
✔ Soft Wheat – Best for pastries, cakes, and lower-gluten baked goods.
✔ Hard Wheat – High-protein wheat perfect for bread-making.
✔ Riticale – A hybrid grain of rye and wheat, offering a balance of flavors.
✔ Emmer – A type of farro with a nutty taste, great for whole wheat bread.
✔ Einkorn – One of the oldest cultivated grains, known for its digestibility.
2. Gluten-Free Grains (Perfect for Gluten-Free Baking & Cooking)
These grains do not contain gluten and are excellent for making gluten-free flour blends:
✔ Dried Sweet Corn – Great for homemade cornmeal and polenta.
✔ Oat Groats – Whole oats that can be milled into fine oat flour (do not mill rolled oats).
✔ White Rice – Light, neutral-flavored flour used in gluten-free baking.
✔ Brown Rice – Whole grain rice with a slightly nutty flavor.
✔ Teff – An Ethiopian grain, rich in nutrients, often used in injera bread.
✔ Sorghum – Mild and slightly sweet, great for gluten-free flour blends.
✔ Millet – Light, slightly nutty, and easy to digest.
✔ Buckwheat – Despite its name, buckwheat is gluten-free and commonly used for pancakes and noodles.
✔ Quinoa – A high-protein grain with a slightly earthy flavor.
✔ Amaranth – Nutrient-rich and great for adding texture to baked goods.
3. Gluten-Free Legumes (For High-Protein, Nutrient-Dense Flours)
Legumes provide an excellent source of plant-based protein and fiber when milled into flour:
✔ Lentils – Great for thickening soups or making lentil flour for gluten-free baking.
✔ Chickpeas (Garbanzo Beans) – Used to make chickpea flour for falafel, flatbreads, and gluten-free baking.
✔ Baby Lima Beans – Mildly flavored and rich in protein.
✔ Mung Beans – Often used in Asian cooking and baking.
✔ Black Beans – A great high-protein flour option for gluten-free recipes.
✔ Navy Beans – Commonly used in soups and bean-based flours.
✔ Split Peas – Can be ground into pea flour for soups and baked goods.
✔ Pinto Beans – Mild in flavor, often used in gluten-free flour mixes.
✔ Soybeans – High in protein and commonly used for soy flour.
4. Milling Tips for Best Results
✔ Use only clean, dry grains – Moist or oily grains can clog the milling stones.
✔ Adjust the texture control knob to achieve the desired flour consistency.
✔ Mill white rice occasionally to help clean the milling stones.
By following these guidelines, you can confidently mill a variety of grains and legumes in your NutriMill Harvest and enjoy fresh, homemade flour in all your recipes.