Most of us probably think that flour is grown somewhere by goblins who work long hours in a factory. The truth is, you can make your own flour in seconds. Why use that processed stuff that's been losing vitamins for weeks on the shelf if you can make the good stuff right now? Read on to find out detailed information on how to make flour!
Any type of grain or nut that can be ground (wheat, barley, oats, rye, quinoa, corn, rice, peas, chickpeas, etc.)
Method 1 of 3: Part One: Stocking your kitchen
Step 1. Buy your grains, seeds, nuts, etc
Just about anything that can be made into flour – think from quinoa, popcorn (that's right) and peas to more traditional options like rice, wheat, oats and barley. Whole wheat, whole oats and rye can be found in health food stores, sold in bulk. They will be white, reddish-brown, purple or amber in color. And it's cheaper by weight than pre-made!
Know what kind of flour you want to make. Want whole wheat flour? Buy whole grains. Do you want rye flour? Get rye. Making flour is not the hardest thing in the world
Step 2. If you want all-purpose flour, find out what is best for what you want
Each type leads to a different use. Triticale, spelled and Einkorn grains are healthy versions of wheat. For bread yeasts, red wheat works best.
For breads that don't need yeast (such as muffins, pancakes, and waffles), a soft, white flour is an ideal choice. Spelled, kamut and triticale also work
Step 3. Choose your grinding engine
If you want to spend hours grinding yourself to work out your forearm, it's possible. Another alternative is to throw the seeds (nuts or beans) into your blender (food processor or coffee grinder) and let it do the work for you. If you actually use a machine that runs on electricity, the more powerful it is, the finer your flour.
- The hand grinder has an advantage: it does not produce any heat that will damage the nutrients in the seeds. Other than that, it just takes a lot of time.
- The downside of electric mills is that they only serve to grind and are a little expensive (the cheapest will cost between R$200.00 and R$300.00).
- The only downside to using a blender/food processor/coffee mill is that they may not provide the finest type of flour (“fine” meaning small, not good quality). It all depends on the specific product you use.
Method 2 of 3: Part Two: Milling
Step 1. Put everything in your mill/blender
Put in the amount you intend to use at the moment – fresh flour can spoil very quickly. Fill the mechanism about halfway so that there is room to grind everything.
1 cup of wheat grain will produce a little more than 1 ½ cup of flour. For grains and nuts etc. 1.5 x the original quantity will be produced
Step 2. Grind everything
If you are using a mill, turn the crank until all the grain has gone through it. If you are using a blender, select the highest setting to grind the beans for approximately 30 seconds. Then turn off, remove the lid, and stir with a rubber spatula. After mixing, put the lid back on and grind some more.
Its mechanism determines how quickly everything will grind. If you're using one of those very powerful blenders (like Blendtec or Vitamix), your flour will be done before you can say "Is the flour ready yet?" If you're manually grinding, well, hopefully you've taken the afternoon off
Step 3. Continue to crank your mill or blend your beans until the flour reaches the desired texture
You can check it by sifting the mixture into a bowl and evaluate it closely. Tap it to see if it has the right consistency (wash your hands thoroughly first!), and if not, turn it back on.
Your coffee grinder will never leave the flour with a consistency of processed flour. What you'll probably have to do is pass the flour through a sieve to get the larger pieces out and then use what's left. She will be delicious just the same
Method 3 of 3: Part Three: Using and Storing Flour
Step 1. Once you are satisfied with the flour, pour it into an airtight bag or container
You may need to use more than one if you've made a lot of flour, but keeping the flour fresh will pay off later. So there you have it: a freshly prepared flour for the dough of your dreams!
Keep your flour in a cool, dark place. Doing so will prevent insects and sunlight from causing irreparable damage. If you like, add a bay leaf with the flour to prevent insects from disturbing it
Step 2. If making in bulk quantities, store in a refrigerator or freezer
Whole wheat flour will spoil very quickly, lasting only a few months if kept in the cupboard. If it changes color or starts to smell bad (which it won't if it's kept cold), don't hesitate to throw it away.
To freeze the flour, just place it in its airtight container and place it in the freezer. It will remain fit for consumption for many years. Just don't forget to use it once in a while
Step 3. Try the flour before adopting it completely
You may find that your homemade flour tastes very different from what you expected and acts a little differently when cooked (this is because it is so fresh). So don't use it right away if you want a gold medal at the fair. Try it first.