John Burns - 2/17/2025 12:30

We have had a couple different wheat grinding mills. Wife used to make whole grain bread from our wheat. But in reality usually she mixed her ground flour half with white flour. Otherwise the loaves were heavy and dense. Not enough gluten to make it rise the best. Whole wheat bread was edible, just not very tasty.

Then we went low carb so we eat no grains now, whole or otherwise, because grains mostly are high in starch so high in carbs. So she gave away the one mill and the other one she keeps around in case she needs it for something else. The original one was a stone machine and the one she has now is a high speed hammer mill. It doesn't make chicken flour (flower made out of chicken breasts that are dried in thin strips like jerkey or ground chicken dried in a dehydrator) worth a hoot though. She still has to use the food processor which is slow and not very efficient.

I bet I have ate a few hundred loaves of home made whole wheat or half whole wheat bread. Probably hundreds over about 30 years. Pretty much weekly nearly year round.

Only wheat I have had in the last 6 years might have been a small amount of breading on foods that I try to avoid (and completely avoid at home) but will occasionally get a little eating out.