INSTANT SURVIVAL TIP: Be Careful What You Grind

Posted in: Featured, Instant Survival Tips, Wheat & Grains

image by HealthHomeHappy.com

Lately, I’ve received several questions about grinding foods other than wheat in a grain mill. Someone on a gluten-free diet might grind rice to make her own rice flour. A wheat mill could double as a coffee grinder, thus saving money. Right? Well, that all depends.

Some foods, such as coffee beans, contain oils which will clog the workings of your mill. Unless you know for certain that the manufacturer of your mill okays its use with corn, rice, or other foods, don’t do it! Before grinding anything other than wheat, be sure to check your mill’s product information. If you no longer have that information on hand, check the manufacturer’s website or do a Google search for your mill by name and model number.

(5) Readers Comments

Barbara
December 31, 2010 at 10:48 am

Nuts get gooey in a grinder, and corn and beans are too hard for those that aren't very sturdy. Corn may be soaked first and ground for the kind of dough for tamales and tortillas, but not all grinders will take a "wet" grain. Barley, oats and rye dry grind just like wheat, they have similar texture and are low gluten. You can blanch sliced potatoes, dry them, then grind them for potato flour. It's best mixed with a grain flour to make breads since it won't rise at all without. But course ground potato flour makes great potato pancakes.
A really good grinder costs a lot! If all you can afford is a less expensive one it probably won't handle the really hard grains. It pays to do a little homework before you buy a grinder and decide just what you're going to grind before you buy.

Reply
Ellen
January 1, 2011 at 1:29 pm

Just remember if you're grinding for someone who has to be gluten-free… a little gluten is too much. And it is best if you have a separate grinder for your gluten-free grains, just to be on the safe side. The very last thing you want in an emergency is someone with severe tummy trouble. (And there are other, more serious problems that can arise if someone with Celiac Disease ingests any gluten.)

Reply
Pkiley
January 1, 2011 at 4:02 pm

I received a grain mill for Christmas (yea!)… An additional auger is required for grinding corn and beans, which when ordered at the same time as the mill may be purchased at a discounted rate. Unfortunately, we haven't had a chance to set it up yet as it must be mounted to a large block of wood, or clamped to the counter. (I'm leaning away from using clamps as I'm concerned about possible damage to the counter-plus the mill is HEAVY, top heavy to boot, so if not properly secured it'll topple).
My husband was amused to hear that one customer of the mill rigged it to be powered via a stationary bike. Ha ha.
Looking forward to conquering the "fear of wheat" and beginning to grind our own flour!

Reply
Lisa
January 10, 2011 at 10:39 am

I bought a Wondermill Jr. instead of the Country Living mill for the reasons stated in the blog. The Wondermill Jr. manufacturer says you can mill oily grains, legumes and coffee with it. Though I've yet to try it, I knew that I would want the treat of fresh ground coffee occasionally if times were that rough. I've milled wheat and though it's a lot of work, it came out great! Still love my electric mill and will really miss electricity if we don't have it at some point.

Reply
Sis
March 14, 2012 at 9:40 am

Is anyone here grinding non-gluten grains for a family member with celiac or gluten sensitivity?

I am just beginning this journey and would love to share ideas. Survival Mom, is it possible to set aside a special section for people dealing with this complex issue? I hate to sidetrack a thread to celiac discussion. More and more people are being diagnosed with gluten sensitivity and it poses special challenges for those prepping.

For example, a dietician advised that it’s best not to prepare or grind grains containing gluten in an area where someone with celiac eats or prepares food. The fine dust of the gluten flour gets in the air and eventually settles on kitchen/dining room surfaces potentially contaminating any non-gluten food the celiac eats.

I am thinking I need to create one special room for grinding and preparing all gluten containing foods that is set apart from other parts of my home. Has anyone else with celiac concerns thought about this?

Reply