How to make pea flour at home. How to grind flour at home
House flour? Few people in our time decide to make their own, homemade flour. And why do it at home if there are shops with ready-made flour? If you are used to cooking with refined wheat flour, then you will probably never need to grind flour at home. But if you decide to start eating healthy food and replace refined flour with whole grains, then you can’t do without homemade flour. Not always the flour you need is on sale. In the surrounding shops, usually, the choice is not so big and comes down to whole wheat flour at best. And about, for example, spelled flour is out of the question at all. In addition, whole grain flour has a very short shelf life, and not everyone will be able to use a kilogram of whole grain flour in 1-2 months.
It happens that the need for homemade flour is forced - recently, cases of gluten allergy have become more frequent and people are forced to follow a gluten-free diet. You can hardly find any gluten-free bread or cookies on sale, and you can only dream of gluten-free pies, dumplings or bread. This problem is usually solved by gluten-free flour, which for some reason is not sold.
Flour at home can be made from almost any grain, as well as from nuts. You can make either a strictly defined amount of flour and not worry that the remaining flour will disappear. And you can grind for future use if you cook often. And most importantly, you will always have a fresh and healthy product at hand.
Equipment for making flour at home
The ideal option for grinding flour at home, of course, is a home grain mill. Or a special mixer attachment. I will talk about attachments below. With a home mill, homemade flour is obtained quickly and without problems. However, this is not the cheapest thing and takes up a lot of space in our already non-rubber kitchen. I think not everyone is ready for such a purchase. If you just want to give it a try, then chances are you have a piece of equipment in your kitchen that can help you grind your own flour. It will not be so convenient, it will take a little more time than with a special mill, but you will get flour. …
Flour can be made from any grain. About the features of a particular grain, as well as grinding, see below.
Gluten-Free Cereals and Seeds:
If you are interested in gluten-free baking, then sooner or later you will decide to cook something with rice flour. The most suitable rice flour for baking is sweet rice flour. This rice is also called glutinous rice. The grains of this rice are short and…
How to grind grain at home and get healthy and real whole grain flour?
The possibilities of Maikuk are so unlimited that having this kitchen machine at home is like having 10 different food processing plants at home.
Maykuk is also a household flour mill.
So, Maikuk kitchen appliances - a whole mill for 30 cm of the kitchen table, a home mini mill for grain and flour. Freshly ground whole grain flour is especially valuable because it is fresh and does not have time to oxidize, such flour is also called "live" and it breathes. In Maykuk, flour preparation takes only 1-3 minutes. And how long will it take to go to the store and buy flour?
This kitchen robot is a home mini mill that can easily grind grain into flour in a few minutes, and literally grind sugar into powdered sugar in just a few seconds. What can I say, even the strongest nuts are tough for him. Remember how much work it takes to grind nuts, for example, to decorate a cake, for salad, for breading.
That housewives just don’t use coffee grinders and blenders for this, who pound in a mortar. But the coffee grinder can break. But this problem is not for Maikuk. Within just a few minutes, you will have walnuts, almonds, pine nuts ground almost into flour ...
Now about cereals and flour. By controlling the time and speed of grinding, it is possible to obtain both cereals and flour from whole grains.
For grinding flour, usually high rotation speeds are used - speeds of 8-10.
Any grain - wheat, rye, barley, corn, buckwheat - can be ground into flour in the Maikuk kitchen robot, while maintaining purity.
A specially designed jug and lid will not allow the grits to “run away” when the machine is running at high speeds. For cleanliness of work with fine grinding, the use of a steam basket is also provided.
Maikuk will need only 2-3 minutes to get flour from 0.5 kg of grain, 1-2 minutes to grind coffee.
And yet, with the help of this miracle robot, you can get a huge amount of homemade seasonings by combining all kinds of dried vegetables.
Here is an example of a condiment you can easily make: dried carrots, turmeric, and 1 tsp. sea food salt. Place everything in a Maikuk jug and grind for 1 minute. This seasoning is perfect for soups, sauces, salads.
And you can come up with a huge number of such options for seasonings. And some of the spices will be only your know-how, which will make your dishes uniquely delicious.
Well, washing a food processor - a home flour mill, after such dusty tests will not be difficult at all.
Watch the coffee grinding video. Maikuk - home mini mill and coffee grinder. Grinding coffee in Maykuk.
Do you want to buy such a food processor?
Most of us probably think that the flour is processed somewhere by elves who work long hours in the factory. The truth is that you can make your own flour in seconds. Why use processed flour that has lost its vitamins in weeks on store shelves when you can get a good product now? All you need is some kind of grain that can be used as flour, and a grain grinder (such as a coffee grinder or coffee grinder).
Ingredients
- Any kind of grain, nut or bean that can be ground (wheat, barley, oats, rye, quinoa, corn, rice, peas, chickpeas, etc.)
Steps
Kitchen supply
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Take grains, seeds, nuts, beans . ..something to grind into a pulp. Pretty much anything that can be turned into flour - think about choosing quinoa, popcorn (that's right) and peas over more traditional options like rice, wheat, barley. Fresh, whole grains of wheat, rye, oats, etc. can be found in health food stores. They will be white, reddish brown, purple and amber. And in terms of volume, they will be cheaper than pre-made products.
- Decide what kind of flour you want to make. Do you want whole grain flour? Take whole grains of wheat. Do you want rye flour? Take grains of rye. Flour is a simple product!
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If you are going to make wheat flour, find out what is best for cooking. Each type of flour is used for a different purpose. Spelled, Dvuzernka and Einkorn wheat grains are useful wheat varieties. Hard red (winter or spring) grains are best for yeast bread.
- For breads that don't need yeast (like muffins, pancakes, waffles), soft wheat is the standard choice. Spelled, Kamut and Triticale are also great.
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Choose your grinding mechanism. If you would like to stretch your forearms daily for several hours, please. Or you can throw seeds/grains/nuts/beans into a blender/food processor/coffee grinder and let them do the work for you. If you use some kind of electrical device, then the flour will be more crushed.
- Using a crusher has one advantage: it doesn't generate any heat to damage the grain's nutrients. On the other hand, it takes a lot of time.
- The main disadvantage of electric mills is that they are just mills and they are expensive.
- The only downside to using a blender/food processor/coffee grinder is that they may not turn the beans into a better quality powder ("best" here means fine, but not of good quality). It all depends on the specific product you are using.
Splitting up
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Place the product in the grinder/blender. Make the amount you plan to use right now - fresh flour can go bad very quickly. Fill the device only halfway so that there is room for stirring.
- 1 cup of wheat grains will make a little over 1 1/2 cups of flour. For beans and nuts, etc., the same thing - it will turn out one and a half times the original amount.
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Grind. If using a mill, turn the handle until all grains have passed through. If using a blender, select the highest setting to blend the beans for about 30 seconds. Then turn it around, remove the lid and stir with a rubber spatula. After mixing, put the lid back on and mix some more.
- The device will determine how fast the grain will be ground. If you are using a powerful blender such as the Blendtec or Vitamix, the flour will be ready before you can say, "Is the flour ready yet?" If you grind by hand, then let's hope that half a day is enough for you.
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Continue to grind the grains with a mill or blender until the flour reaches the desired texture. You can test this by sifting the mixture into a bowl and inspecting. Press down on the flour to make sure it has the right consistency (wash your hands thoroughly first) and if it doesn't, grind it again.
- Using a coffee grinder, you will never get a consistency like processed flour. What you may have to do is sift the flour through a sieve to leave lumps and make something out of it. It will still be delicious!
- Adding a teaspoon of lemon juice for every two cups of grain will help the flour rise better.
- It should be noted that different types of grain contain different nutrients. Do some research before choosing the kind of flour you want to make.
Warnings
- Wheat flour is extremely flammable. Never keep flour near an open flame!
- Like other crops, grains are prone to contamination and natural toxins, so be sure to rinse thoroughly before eating.
The dream of baking real homemade bread, on fresh homemade flour, we had a very long time ago. Already five years ago we were looking for how to grind whole grains at home. Then they found a single food processor, for which it was possible to purchase a special attachment separately, but there was no feeling that the grain would grind into flour. Now I’m sure that it would be ground there approximately the same way as grain is ground in a coffee grinder - it’s still not flour.
Approximately six months ago home mill FOUND! Moreover, what kind - made of solid wood, German-made, small, compact, and relatively inexpensive - given the number of years we have been waiting for it, and the uniqueness of the offer, because there are no analogues. Is it possible to build a large mill, but it is not known how to approach this.
It grinds not only grain, but also spices: cloves, black and allspice pepper, anise and fennel, cumin and coriander. Freshly ground, they have a completely different flavor than purchased ground ones. When you grind grain with spices, there is a special amazing aroma at home, it is difficult to convey in words. By the way, even just just ground grain is fragrant, it smells like fresh bread, and the flour comes out of the mill warm after the millstones.
The range of home mills is huge, so we did not choose right away. We chose one thing, but the seller advised a slightly different mill, which we agreed to. She has a 10 year warranty. The body is an array of beech, stone millstones, there are two options for power, we took a more powerful one, 600 W, it grinds more than 200 g of flour per minute, that is, it grinds a kilogram or more in a few minutes. We have Octagon 2:
The degrees of grinding are different, for bread I usually grind at 1.5, the finest grinding is 0.5, the largest is 9 (it's just a grain in half), 4-5 or 6 is good for cereals.
Also there is raclette machines, baker aids, muesli grinders, pasta and noodle machines any form, blenders, and much more. There are also combi mill, immediately with a muesli crusher. There are also dehydrators and hand mills that don't need electricity.
Article about hand mills. About dehydrators (dryers for vegetables and fruits, mushrooms and berries.).
With delivery, everything is simple: after ordering and paying (you can use electronic money), the package will arrive in 2-3 weeks, delivery is inexpensive: we ordered a mill, a blender and a grain crusher for muesli, delivery of all this cost 50 euros, in addition to the cost of goods. No customs duties, etc. no, the parcel just comes to your mail.
The mill weighs about 10 kg, so the parcel can be safely brought home from the post office, there are mills larger or smaller depending on the model, there are also hand mills. True, I like the electric one much more, since you have to grind quite a lot of flour, and by hand it takes longer and, in general, is not so easy. There are very small mills in which it is possible to fill up for grinding at a time not 1300 g of grain, as in the Octagon, but many times less, and probably such mills weigh less. Octagon, etc. good for a family, small - for one or two people.
Yeast is not needed here. Better make a starter. Bread on it takes about the same time, but there is no doubt whether it is useful or not - of course it is useful!
We take the finished sourdough, into a bowl, add a little salt, whole flour (you can grind it with spices - coriander, cumin, dill seeds.), Water, and knead the dough. I like to make it not very thick, that is, I don’t interfere with my hands, with a spoon. Let's add a spoonful of honey. Lubricate baking dishes with oil (we were disappointed in silicone, so we bake in glass or ceramics), sprinkle flour on top of the oil, spread the dough. Before this, set aside part of the dough in a bowl - for the next baking.
Transferred to the form, put in heat, covered with something. It should come up in 3-5 hours, depending on the temperature, etc. Raised - into the oven. A loaf almost the size of a store is baked at 180 degrees for 55-60 minutes (even if put in a cold oven), in a preheated oven - 50-55 minutes. They took it out, covered it, it will cool down - take it out of the mold and cover it, preferably with a linen cloth, so as not to dry. You need to eat the next day, not earlier!! It can keep for a long time. Such bread is soft, even the crust.
Deferred dough can lie for several days, choose a cooler place, in the refrigerator - it can stand for a long time. It is necessary to bake bread - they took it out, kneaded it, put aside a part again, etc.
After you have been eating such bread for some months - half a year, then you will not be able to eat store-bought. He is different. Especially in the consequences for the body. 🙂
Considering that incomparable gingerbread, poppy seed cakes, cookies are also easily baked. then it remains only to find where to buy good grain! One of the options where to buy grain for flour is here. Now Diamart also sells grain.
In the same place where mills are sold, there is a lot of useful stuff on sale. For example, earthenware - forms for baking bread and baking dishes for various products, more details here - earthenware pots, earthenware. Including there are very important things for homemade bread - in fact, forms (round and loaf) and various clay bread bins.
An article about grain (wheat), classes and types is here:
The most delicious bread
A house filled with the smell of freshly baked bread invisibly becomes many times more comfortable and warmer. Especially if this bread is yeast-free, baked with your own hands, carefully and with love, from whole grain flour, which you yourself ground before.
Bread made from freshly ground grain brings great benefits. It contains fiber, vitamins, complex carbohydrates, minerals and other beneficial elements. Significantly different from bread with different additives. Since it is very nutritious, you won’t eat much of it, and the feeling of satiety will last for a long time.
Much has been said and written about the benefits of whole wheat flour over regular flour. If this topic has not yet been disclosed for you, then we suggest that you familiarize yourself with the articles
Here we will discuss how you can make flour yourself at home, what tricks and devices exist for this, how to use and store freshly ground flour, and how to bake the most delicious bread with it.
The oldest tools for grinding grain were a grain grater and a mortar, then stone millstones, set in motion by hand. Millstones consisted of two flat round stones with a diameter of about half a meter. On the lower stone in the middle stood a peg into which the upper stone was inserted. Grain was poured into the hole in the upper millstone and the handle was slowly turned, which set the upper stone in motion. Thus, the grain was ground, and the flour was poured onto a cloth laid under the stones.
With the development of technology came to the creation of water mills. Later, in the Middle Ages, windmills began to be built, the grinding device of which continued to be millstones. In the middle of the 19th century, grinding between metal (rotating at different speeds) rollers was invented ... And now the whole complex process of grinding wheat grain in a modern high-quality mill is aimed at separating the endosperm as best as possible (from which flour is now obtained) from the germ, shield, aleurone (enzyme) layer, shells (bran) - that is, the most valuable and extremely important components of the grain in human nutrition are removed as unnecessary and sent for animal feed.
Modern equipment for the production of flour
The time of the mills has long passed, and now we associate this image with the good old fairy tale, although more recently it had a much deeper and more important meaning.
The mill is a combination of the eternal (circle) and the temporal, earthly (the quadrangular “body” of the mill), and only in their joint work, through the elements of nature, is the bread necessary for life born.
Mills have always been surrounded by an aura of mystery, covered with poetic legends, tales and superstitions. It was believed that abandoned water mills are the habitat of mythological characters, that a water man lives under the mill wheel, and mermaids wash their hair at the mill ...
And at the same time, mills have always acted as some kind of cultural centers for all people, at any time and in any country - where, in anticipation of grinding, peasants from different villages met and exchanged news, and economic discussions flared up.
When did the first mills appear?
In a poem dated 98 - 90 years. BC, Antipart welcomes the appearance of the first water mills: “Give rest to your hands, O workers, and sleep peacefully. In vain will the rooster announce to you that morning has come. Deo entrusted the work of the girls to the nymphs, and now they easily jump on the wheels, so that the shaking axles rotate along with their spokes and make the heavy millstone rotate. In the era of Charlemagne, in 340, as a borrowing from Rome, a water mill appeared in Germany, on the Moselle River. At the same time, the first water mills appeared in Gaul (France).
In Rus', water mills appeared no later than the 12th century. On flat rivers, the pressure of water necessary for the operation of the mill was provided by dams. The blades of the water wheel are lowered into the water and set in motion by the flow of the river.
It turns out that earlier there was rarely a mill on any river. In the countryside, she was something special. This is grinding grain into flour, groats, and crushing oatmeal, and obtaining linseed oil. A quick-witted miller could arrange both flour sifting and a fuller in the mill barn. Carts with grain were drawn from the nearest district to the mill, and back - the same carts with fresh flour.
At the end of X - beginning of XI century. windmills appeared in France and England, and then in Holland, in which since that time they have become an integral part of the landscape. Many improvements to windmills were made in Holland. So, here peculiar braking devices appear, with the help of which it was possible to stop the rotating millstones very quickly.
In Rus', windmills began to be built at the end of the 15th - the middle of the 17th century.
Russian carpenters created many different and ingenious variants of mills. Already in our time, more than twenty varieties of their constructive solutions have been recorded. Of these, two fundamental types of mills can be distinguished: “pillars” and “shatrovki”. The first were common in the North, the second - in the middle lane and the Volga region. Both names also reflect the principle of their device.
Pillar mills: a - on poles; b - on the stand; c - on the frame.
Shatrovka mills: a - on a truncated octagon; b - on a straight eight; c - octagon on the barn.
In the first type, the mill barn rotated on a post dug into the ground. The support was either additional pillars, or a pyramidal log crate, chopped “in cut”, or a frame. The principle of the smock mills was different - their lower part in the form of a truncated octagonal frame was motionless, and the smaller upper part rotated in the wind. And this type in different areas had many options, including mill-towers - four, six and eight.
All types and variants of mills amaze with precise design calculations and the logic of cuts, which withstood strong winds. Folk architects also paid attention to the external appearance of these only vertical economic structures, the silhouette of which played a significant role in the ensemble of villages. This was expressed both in the perfection of proportions, and in the elegance of carpentry, and in the carvings on pillars and balconies.
Today, old mills are abandoned or turned into museums, and grain is processed in factories where this process is completely mechanized ...
At home, you can grind any flour from grains and cereals: wheat, rye, barley, buckwheat, corn, millet, peas, lentils, chickpeas and others.
For the preparation of flour, it is better to take raw and unpolished grain. Take a good look at the grains, remove the dark and rotten ones. Rinse, without soaking, the grain in several waters: first twice in warm, and then in running cold water.
On paper or cloth, dry the grains or cereals thoroughly. Do not use newspaper - the harmful chemical constituents of the paint may be absorbed into the grains. The room should be well ventilated, especially if you are making flour in large quantities.
Grinding and drying flour
There are several ways to grind grain at home.
- Buy a flour grinder. This is a machine that grinds grain at home. It works from an electric drive. Inside the flour grinder are two stone millstones that grind the grain into flour. Do not grind seeds, nuts and other grains containing a lot of oil in a flour grinder.
- Use your home grinder. There are manual and electric grinders. In electric mills, grain is ground faster, but if you need a small amount of flour - up to 1-2 kg, then a manual mill is enough.
When choosing and buying a flour grinder or a home mill, if possible, you should give preference to stone millstones, and not metal or something else.
Put the finished flour on thick white paper (the fabric is inappropriate here) with a layer of 2 cm and dry for two to three days. Remember to mix the flour gently. Well-dried flour will not stick to your hands, and its color will become lighter.
The purpose of grinding grain is to get fresh flour for baking. It makes no sense to grind the grain so that later it lies somewhere for 3 months. This is how they do it at factories, because flour is sold through stores and it is not clear how much it will lie there. And at home, with a flour grinder, nothing prevents us from making flour as needed, i.e. just before baking.
Storage and use of flour
For proper storage of flour, the optimum air humidity should be - 60-70%, and a favorable temperature - from +5 to +18 ° C. For long-term storage, the recommended temperature should be from +5 to -15 ° C. It is important to remember that sharp fluctuations in air temperature and humidity have a bad effect on the storage of flour. Flour with a high fat content, which includes wheat flour of the second grade, soy flour, corn, oatmeal, is stored for a shorter period of time. For example, oatmeal is not more than 3 months. Rye flour also has a relatively short shelf life compared to wheat flour.
Flour is stored in a dry and clean room, where there are no strong foreign odors, since the flour quickly absorbs them.
The quality of flour is easy to determine organoleptically: sour or bitter taste is left on the tongue by stale flour; a specific, unpleasant smell is emitted by stale flour, and finally, if you touch the flour with your hand and feel cold, this means that it has high humidity, which leads to rapid deterioration, and this means that it is time to dry it urgently.
Homemade Whole Wheat Bread Recipe
Bread is baked with sourdough.
Sourdough preparation. Pour a couple of tablespoons of homemade whole flour (wheat or rye anyway) with clean water, you can add a little honey or raisins, cover with a napkin, put in heat. After about a day, we will feed: add flour and add water, until the density of sour cream. Let's leave it, this time it will fit faster, in half a day. Then we feed again and leave, you can continue many times, the sourdough will only get better.
We take the finished sourdough, into the container where the dough will be kneaded, add a pinch of natural rock salt, whole flour (you can grind it with spices - coriander, cumin, dill seeds, etc.), water, and knead a not very thick dough that can be kneaded with a spoon . Let's add a spoonful of honey. Lubricate baking dishes (glass or ceramic) with butter, sprinkle with flour on top of the butter, spread the dough. Before this, set aside part of the dough in a bowl - for the next baking.
Transferred to the form, put in heat, covered with something. Should come up in a few hours (3-5), depends on the temperature, etc. Raised - into the oven. A loaf almost the size of a store is baked at 180 degrees for 55-60 minutes (even if put in a cold oven), in a preheated oven - 50-55 minutes. They took it out, covered it, it will cool down - take it out of the mold and cover it, preferably with a linen cloth, so that the bread does not dry out. The bread is very soft and can be stored for a long time.
The reserved dough can lie for several days, choose a cooler place, for example, in the refrigerator. We decided to bake bread - we took out the dough, kneaded it, put aside a part again, and so on.
After you eat such bread for several months, you won’t be able to eat store-bought bread later. He is different. Especially in the consequences for the body.
Considering that incomparable gingerbread, poppy seed cakes, cookies are also easily baked. it remains only to find where to buy good grain.
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how to grind flour?
Everything is fine, if not for one thing, but: how, in what to grind?
Pound in a mortar - you'll go crazy.
How to be? Maybe there is already some simple and ingenious answer to this question.
maybe in a coffee grinder?
oh, I lied. I just grinded in a coffee grinder. I'll fix it now)
Oh, I wanted to write about the same topic. Does chickpeas also make normal flour in a coffee grinder? *
Are you asking me? I have no idea))
chickpeas can break the grinder. and the flour turns out terrible - with pieces. much better to buy besan in store
Maybe it depends on the coffee grinder?
I ground oven-dried milk thistle grains - they are VERY hard - ground to a powder!
perhaps the key is the nuance "dried in the oven."
Before drying, milk thistle was even softer, and the moisture disappeared and the grains became stone on the tooth)
But you can try
It takes a long time to grind in a coffee grinder!
There is such a thing - a mill for cereals, as one of the bonuses to a food processor. True, she has not yet acquired.
Well, there are separate mills in their own right, but I haven’t seen them in Russia either, and by order it’s expensive.
Secondly, from a purely technical point of view, making bread from such flour is VERY DIFFICULT. It will not rise well, will be dense, unusual and even, perhaps, tasteless for those who are used to store-bought bread.
I would advise you to simply try, if possible, to find RELATIVELY FRESH flour in the store, preferably coarse. And learn how to bake bread from good LJ magazines, fortunately, such magazines now exist.
There must be some hand grinders. For spices, there seems to be such. But I tried searching online and couldn't find anything.
As for the endless chain, I agree, of course. I just reached the link along this chain, beyond which I can no longer move.
but to grind flour, bake cakes from it immediately and eat them for several days - does not seem to me something out of the ordinary.
There are choppers - like the bullshit for the coblayan described above, only a separate device.
It differs from a coffee grinder in an increased volume and a more powerful motor / knife.
There are 2 types of coffee grinders: with a knife and millstones. The knife quickly fails if you grind something other than coffee, but the millstones are much better. Look at this Bork coffee grinder. It is for all spices. You can set the grinding size from 3 offered. I bought a long time ago. Enough for a family. A good thing. http://www.mvideo.ru/products/327493.html
She, of course, makes flour without problems. I cannot guarantee the finest grinding, but coarse grinding is fine.
oh super, thanks for the introduction to the science of coffee grinders)
you need to look for exactly which one is for grain.
oh that's great, thanks!
Might this fit? I use very tasty.
Producer: KFK "Belovodie", Russia.
Unlike varietal grinding, when only the central
the sound part of the grain, the so-called. wallpaper coarse grinding, the grain is ground
When consuming such bread, the activation of one's own
human microflora, digestion processes are accelerated,
the digestibility of other products, and therefore such bread is valued by the people.
Energy value: 330 kcal, proteins 9.5g, fats 1.1g, carbohydrates 71g.
Energy value - 330 kcal.
Shelf life 6 months.
I saw it, yes.
but they write that whole grains are not stored for long, precisely because all living nutrients are not removed from it. I'm afraid to buy stale or even worse with some preservatives.
therefore, I say that it is easier, it seems to me, to grind it yourself. especially if, as they say above, special devices have already been invented for this)
You know better 🙂 I have already bought 10 packs, always fresh expiration date, good quality, preservatives are not indicated on the pack. But after all, grain can be pickled with something, irradiated. I just don’t like extra units in the kitchen - small :-)))
I understand that these mills are small, you can easily put them in the closet, and that's it.
Such flour can be bought ready-made in the store, but it is better to cook it at home with your own hands. So you will know for sure that there are no impurities in the flour, it was made from high-quality raw materials and ground recently. It is quite easy to do this. It is enough to grind raw materials, such as oatmeal or chickpeas. You can do this with the following gadgets.
– coffee grinder: you will have to grind for a long time and in small portions, in addition, before that, the coffee grinder must be properly rinsed from coffee residues and dried well.
– flour mill: a special gadget in which you can grind flour from any, even the hardest raw materials. A good flour grinder is not cheap and takes up space in the kitchen, but if you cook flour with your own hands all the time, then buying a quality gadget is worth it.
– Powerful blender: if you are thinking about changing your blender to a new one or if this is your first purchase, it makes sense to immediately purchase a powerful gadget, like a high-speed Moulinex LM936E10 - it is equipped with a unique knife with 6 blades, which grinds any ingredient into powder, whether it be nuts, berries or even ice. In such a blender, it will be possible not only to prepare smoothies or mashed potatoes, but also flour.
1. Oatmeal
Beneficial features: contains vitamins of groups B, E, phosphorus, zinc and manganese, it has a lot of fiber and enough protein, while the content of starch and gluten is low. In total, 100 g of the product contains 13 g of protein, 6.8 g of fat and 65 g of carbohydrates.
What to cook with oatmeal: pancakes, pancakes, pancakes, porridge, cookies, casseroles, in addition, oatmeal can act as a binder in the dough instead of chicken eggs when making vegan baked goods.
How to make oatmeal: place oatmeal in a blender, grind to a state of flour.
2. Buckwheat flour
Beneficial features: Buckwheat flour is an order of magnitude healthier than wheat flour, so we highly recommend using it for making pancakes and pancakes. It is hypoallergenic, gluten-free, and not as high-calorie as usual. In buckwheat flour, in fact, as in buckwheat, there are a lot of useful trace elements - vitamins of groups B, E, P, iron, potassium, iodine.
What to cook with buckwheat flour: pancakes, pancakes, pancakes, casseroles, dumpling dough, savory and sweet pastries, use as a breading. Please note that pastries and pancakes from buckwheat flour are not as dense as from wheat flour, but with a loose texture.
How to make buckwheat flour: grind buckwheat in a blender into flour.
3. Chickpea flour
Beneficial features: This flour contains a lot of dietary fiber, which removes toxins and cleanses the intestines. So if you or your family does not eat enough fruits and vegetables, here is your solution. Fiber is especially important, according to nutritionists of all directions, if you eat meat and poultry, it will rid the body of the decay products of animal protein. Vitamin K contained in chickpea flour is an essential ingredient for the full absorption of calcium. So the next time you make syrniki or cottage cheese casserole, use this instead of wheat flour.
What to cook with chickpea flour: pancakes, tortillas, cookies, casseroles (tastes very similar to an omelet), you can use it as a binder in vegan dough instead of chicken eggs.
How to make chickpea flour: Pour chickpeas on a baking sheet covered with parchment, put in the oven for 10 minutes, preheated to 180 degrees. Then cool the chickpeas, pour into a blender, grind into flour and sift through a sieve so that large fractions of the skin do not get into the flour.
4. Flaxseed flour
Beneficial features: as in flax seeds, flax flour contains a lot of Omega-3 and Omega-6 polyunsaturated fatty acids, vegetable protein, fiber, antioxidants, vitamins A, E, H, D, group B, minerals - iron, calcium, sodium. Lingans, which are part of flax, inhibit the growth of cancer cells. In addition, flaxseed has a tonic effect on the entire body. Please note that in production, flour is made from seeds after pressing the oil, which makes it completely non-greasy, but at the same time deprives it of many useful properties.
What to cook with flaxseed flour: cheesecakes, casseroles, add to the dough for savory pastries, minced meat, sauces, use as a breading for cutlets, meat and poultry, as a binder instead of chicken eggs in vegan pastries.
How to make flaxseed flour: Place the flax seeds in a blender or coffee grinder and grind to a flour consistency.
5. Almond flour
Beneficial features: one of the important constituents of the substances in almond flour is vitamin B4 (choline), which is necessary for brain function and the normal functioning of the nervous system. In addition, this product contains many other vitamins and minerals - groups B, C, E, PP, potassium, magnesium, chromium, sulfur.
What to cook with almond flour: flour, like nuts, is very high-calorie and fatty, so ideally mix it with other types (for example, buckwheat, oatmeal, rice, amaranth). Already from this mix you can cook pancakes, pancakes, pancakes, casseroles, muffins, sweet and savory pastries. Of course, the famous macaroni cakes are made from almond flour. The recipe can be found at this link.
How to make almond flour: pour almonds for 20-30 minutes with filtered water, then remove the skin from the nuts, put the nuts on a baking sheet and put in the oven for 10 minutes, heated to 150 degrees. Then cool the almonds, pour into a blender and grind into flour, then sift through a sieve.
6. Amaranth flour
Beneficial features: it contains many different useful substances - vitamins A, D, E, C, PP, group B, magnesium, selenium, phosphorus, zinc, calcium. Amaranth flour is rich in antioxidants, so baking from it is not only tasty and healthy, but also rejuvenates the body. Do not forget that it also does not contain gluten and cholesterol, but there is vegetable protein.
What to cook from amaranth flour: due to the complete absence of gluten in amaranth flour, it is rather problematic to cook bread or pastries from it alone. But in combination with other types, you get an excellent dough for pancakes and flat cakes, it can be added to casseroles, cheesecakes, breading. Amaranth flour porridge in the morning is a very healthy and satisfying breakfast.
How to make amaranth flour: grind the amaranth grains in a blender into flour, if desired, sift through a sieve to get rid of large particles.
7. Rice flour
Beneficial features: perhaps the most common type of flour for gluten-free baking, it is easily digested and does not irritate the intestines. However, you need to remember that it is made from white flour, which means, like wheat, rice has a high glycemic index, and it belongs to “fast carbohydrates” - the sugar level jumps, then quickly decreases, causing a feeling of hunger. At home, you can use healthy brown rice to make flour, but for home-made flour, you will need a powerful blender - rice grains are very hard. Perfect option - blender Moulinex LM936E10, which we talked about at the beginning of the article.
What to cook with rice flour: biscuits, bread, buns, tortillas, cookies, in general, replace it with wheat in the usual recipes (rice will require more liquid, so its amount in the recipe needs to be slightly increased), you can add rice flour as a thickener to soups, sauces, gravies.
How to make rice flour: unprocessed raw (dry) white or brown rice, place in a blender and grind into flour.
8. Coconut flour
Beneficial features: contains just an indecent amount of fiber - 39 g per 100 g of product (for comparison: only 3 g in wheat). Coconut is a nut, so it's high in protein, as is the flour made from it, so it's a great ingredient for vegan meals. Just keep in mind that the calorie content of the product is high - 466 kcal per 100 g, so you should not abuse dishes with coconut flour if you take care of your figure. Of the significant advantages, one can also mention lauric acid. This is one of the most powerful natural antiviral substances that strengthen the immune system.
What to cook with coconut flour: Due to the slight stickiness, coconut flour requires more eggs (in vegan dishes, they can be replaced with flaxseed or chickpea flour). You can cook from it pancakes, pancakes, pancakes, cakes, casseroles, muffins, biscuit cakes, cookies, add to cheesecakes and vegetable cutlets.
How to make coconut flour: the easiest way to cook from coconut flakes - just grind it in a blender. You can go a long way - buy coconuts, break through the shell, drain the water, prepare coconut milk from the pulp, dry the remaining cake in the oven, and then grind it into flour.
9. Cornmeal
Beneficial features: an order of magnitude more useful than wheat, rye and even rice flour. Cornmeal helps the intestines due to the large amount of fiber, thiamine, which is part of it, improves brain performance and blood circulation, slows cell aging due to antioxidants, in addition, cornmeal increases muscle growth, fights inflammation and improves complexion.
What to cook with cornmeal: There are three types - fine, medium and coarse grinding. The first makes delicious pastries, bread, pancakes, pancakes and other sweet and savory pastries. Medium is perfect for casseroles, mashed potatoes, porridge, hominy and polenta. Large - an ideal crispy breading for cutlets, meatballs, meat and poultry. Plus it's gluten-free.
How to make cornmeal: the easiest way is to pour corn grits into a blender and grind into flour of the desired grinding. If you want to do it yourself, you can buy dried corn kernels and grind them (only a powerful blender can handle this task, corn kernels are very tough).
10. Tapioca flour
Beneficial features: tapioca (aka cassava, cassava sago, cassava) is an incredibly healthy product, like flour from it. It contains a lot of protein, amino acids, vitamins and minerals. Such flour helps to strengthen bones, improve digestion, saves from headaches and arthritis. In addition, there are almost no fats in tapioca and there is no gluten at all, which puts the product in the category of healthy and hypoallergenic.
What to cook with tapioca flour: it gives the dough the necessary stickiness, so tapioca flour should be mixed with other types of alternative flours that do not have stickiness (buckwheat, coconut, amaranth). From such a mix (ideally 1/3 tapioca flour to 2/3 other flour) you can cook almost any sweet and savory pastry and use it instead of wheat in the usual recipes.
How to make tapioca flour: place dry tapioca balls in a blender, grind into flour, sift through a sieve to get rid of large particles.
As you can see, in addition to wheat, there are a huge number of other types of flour. All of them are quite easy to cook at home, including from such familiar products as buckwheat or rice. Such a variety of flour opens up a huge scope for culinary imagination for the lover to experiment in the kitchen. After all, now you need to try to make branded charlotte or shortbread cookies in new versions ...
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