Grains, Beans & Legumes You Can Mill in the ImpactUpdated a month ago
The NutriMill Impact Grain Mill is designed to mill a wide variety of non-oily grains and legumes into fresh flour. Below is a complete list of grains, beans, and legumes that can safely be milled.
1. Whole Grains (Great for Breads & Baking)
These grains contain gluten and are commonly used in bread, pasta, and other baking applications.
- Kamut
- Spelt
- Barley
- Farro
- Rye
- Soft Wheat
- Hard Wheat
- Triticale
- Emmer
- Einkorn
- Bulgur Wheat
- Teff
These grains produce high-quality flours for whole grain baking, from rustic bread loaves to pasta and cereals.
2. Gluten-Free Grains (Perfect for Gluten-Free Baking & Cooking)
For those looking to avoid gluten, these grains provide excellent alternatives for gluten-free baking.
- Dried Sweet Corn
- Oat Groats
- White Rice
- Brown Rice
- Teff
- Sorghum
- Popcorn
- Millet
- Buckwheat
- Quinoa
- Blue Corn
- Wild Rice
- Dent Corn
- Amaranth
Gluten-free grains can be used for making flour blends, porridge, or even thickening soups and sauces.
3. Gluten-Free Legumes (For High-Protein, Nutrient-Dense Flours)
Legumes provide a great source of plant-based protein and fiber when milled into flour.
- Lentils
- Chickpeas (Garbanzo Beans)
- Baby Lima Beans
- Mung Beans
- Anasazi Beans
- Kidney Beans
- Black Beans
- Navy Beans
- Split Peas
- Pinto Beans
- Soybeans
Legume flours are ideal for making gluten-free baking mixes, thickening soups, or adding protein to homemade recipes.
4. Milling Tips for Best Results
- Use only dry, non-oily grains and legumes. Avoid grains with high moisture content, as they can clog the mill.
- Some extra-large legumes may not feed through the hopper. If needed, break them into smaller pieces before milling.
- For finer flour, adjust the grain feed rate to a slower setting.
- Mill white rice periodically to help clean the milling heads and remove residue.
By following these best practices, you can maximize the performance of your NutriMill Impact Grain Mill while enjoying fresh, homemade flour from a variety of grains and legumes.