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9
Suggested Grains
All these low-moisture, non-oily
grains may be ground in your
KitchenAid
®
grain mill:
WHEAT — Many different types of
wheat are grown in the United
States. Hard wheat, with a high
percentage of protein, is generally
considered best for bread flour; soft
wheats are preferred for cakes,
cookies, and other baked goods.
Mix hard and soft wheats for all-
purpose flour.
CORN — Grind fine for baking,
coarse for corn meal mush.
RYE — Combine rye flour with
wheat flour for best results with rye
bread; rye does not contain enough
gluten for good rising.
OATS — Oats must be hulled before
grinding for flour, or use rolled oats.
Oat hulls block proper feeding of
grain into grinding burrs. In most
recipes you can substitute oat flour
for up to
1
⁄3 of the all-purpose flour.
RICE — Both white and brown rice
grind well.
BUCKWHEAT — For best results,
buckwheat should be hulled before
grinding. Raw and toasted
buckwheat both grind well.
BARLEY — For best results, barley
should be hulled before grinding.
MILLET — Before grinding, toast
millet in a heavy, dry skillet to bring
out this very small grain’s unique
flavor. Stir constantly to avoid
burning.
Your local library or health food store
can provide more information on
grains.
ENGLISH
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