Why did our moms and grand mothers use to take so much pain in making everything from scratch? Most of us would have never given a second thought, like I did for years. If we were to follow their footsteps blind folded we would be doing the right thing.

We see racks full of fine ground flour of all kinds available and easy to checkout and start cooking right away. Perfect for our fast paced life, right?                                                                But the science says most of the nutrition is lost within a week of grinding  and to top it off extra ingredients and preservatives are added to prolong shelf life of store bought flour.

Even though it seems like a hassle to grind your own flour, after your first step it will be a breeze. Change is hard, but Healthy is the new beautiful!

I use Vitamix dry container to grind the flour: https://www.vitamix.com/Shop/32-Ounce-Dry-Grains-Container

If I were to talk to about Vitamix: it is a big investment in terms of dollars for the kitchen but totally worth every penny towards your health. I highly recommend it! Send me a message if you want any more information on vitamix.

Or you can use grain mill: http://www.amazon.com/Wondermill-WonderMill-Grain-Mill/dp/B000CPJKWC/ref=sr_1_4?ie=UTF8&qid=1432690146&sr=8-4&keywords=grain+mill

You can make nutritious flours using  variety of grains, legumes, seeds and nuts in your flour. Sky is the limit for healthy creative flours.

Let me show you how I make wheat tortillas grinding my own wholesome wheat flour!

Perfect tortilla mix

Grinding wheat

The next step is same as what you do with the store bought flour but a tip there: is knead the flour to make it a soggy dough.

3 Making wheat tortilla

The reason you need to grind your own flour is because:

Flour loses 40% of its vitamin content in the first 24 hours after milling and 85-90% after 2-3 more days.                                                                                                                                                         Here’s a little more in-depth science on what happens: Unsaturated fats in the wheat germ oxidize and go rancid : B Vitamins are destroyed by light and air : Beneficial enzymes start working and play themselves out: Vitamin A is diminished : Vitamin E which is an antioxidant that helps to protect flour from oxidation deteriorates once milled.

Whole grains are very stable and do not spoil since they are protected by their own outer layer. However, once milled, the protective coating is smashed to bits and some of the sensitive insides are exposed to air and it looses the beneficial contents.

How long will the flour hold its beneficial contents?

At room temperature: 2 days, but some sources say up to 5 days would be okay                          In the refrigerator: 10 days and                                                                                                                    In the freezer: up to 30 days

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