This is the best explanation I have found of why I also grind my own flour.

  • Summerhat-n-Chicks

    March 31, 2023 at 11:42 pm


  • Marthale7

    April 1, 2023 at 1:58 pm

    I started doing this to stop having my grain radiated, and to have control over my food supply. I don’t want GMO food anymore in my life, and I can do long term storage by storing the whole wheat.

  • minuet

    April 14, 2023 at 3:01 pm

    Thank you for the video link…going to try grinding wheat berries myself. I would add that although my family is gluten sensitive (we’ve been gluten free for 14 years), I’ve recently been experimenting with fermenting the dough to increase digestibility. It seems to work.

    I saw on YouTube a doctor who claims people can eat European bread with no problem, but they have issues (bloating, etc) with American bread. He thinks it’s not a GMO issue, but rather it’s a processing issue. Europeans will let their bread dough sit 12 – 24 hours before baking which gives it a chance to ferment/breakdown. We Americans let it rise maybe 2 hours then bake.

    Look up Artisan Bread recipes, the ones that let the bread dough sit for day(s) before baking, if you have an issue with gluten.