Top 5 Reasons To Grind Your Own Wheat

Since making the switch to homemade bread, buying a wheat grinder is the single best purchase I have made to SAVE us money.

I hate spending money. Loathe is more the word. The entire last 12 years of my marriage have been spent with one or both of us in college, complete with kids and a mortgage. Let’s just say I’m an expert at self-inflicted poverty. Add to that very small living quarters and you can understand why no kitchen tool makes the cut unless it earns its space on the shelf and in the budget. Here are the 5 reasons I have never regretted a single penny spent on my grinder:

1. It Saves You Money
If you are a dedicated home baker, your grinder will easily pay for itself, and then some.Here is an example:
One 5 lb bag of Organic Hard White Wheat flour from King Arthur Flour costs 8.95 which equals $1.79 per pound.
One 25 lb bag of Organic Hard White Wheat grains from Azure Standard costs $21.20, which equals $0.85 cents per pound.
That is a savings of $0.94 cents PER POUND!

2. Reduces/Eliminates Wasted Flour
Wheat grains (aka berries) can be stored much longer than ground flour.My biggest frustration in my pre-grinder days was the amount of flour that would go rancid before I had a chance to use it. Precious dollars of our food budget had to be dumped in the garbage.
Now that I grind my own wheat, I only grind what I need for the week. I have not had to throw out flour in 5 years.

3. Convenience
Your ability to make bread will not revolve around frequent trips to the grocery store. When buying whole wheat flour you are usually careful not to buy more than you can use before it goes bad, which means buying smaller quantities (usually at higher price). Now that I grind my own wheat, I only have to buy grain every few months (and I bake a LOT). Once I have the storage space, I’ll buy enough grains to only have to purchase annually.

4.Easy-Peasy Custom Flour Blends
Once you own a grinder, multi-grain flour blends are endless possibilities. I’ll fill the “hopper” with a few scoops of wheat, then add some spelt, maybe a bit of rye, or kamut, rice, or oat groats (although you do want to be careful how much low-gluten grains you add to flour for bread-making, 25% is good).

5. Avoid Cancerous Additives (Quality Control)
With a grinder, you are the boss of your flour. You choose where the wheat comes from, you choose when it is ground and how fresh it is. You choose whether or not carcinogenic additives like Potassium Bromate are thrown in. A definite bonus.

If you decide to grind your own wheat and buy a grinder, there are many things to consider, and I’ll probably end up doing an entire blog post on that alone. For now, here are two videos that helped me decide which grinder would give me the most bang for my sacred buck. Because I know you’ll ask, I chose the Nutrimill. It was in my price range, includes a warranty, and does an excellent job. I have had it for 6 years with no problems and I have literally ground thousands of pounds of flour in it. It’s an excellent work-horse.

Sorry, for some reason blogger hates me today and will not load the second video. You can view it by clicking below:

*Note: These videos are a few years old, so new mills may be on the market, but the ones reviewed here are still available and are definite contenders.


  1. Laura says

    I am so glad that I am able to grind my own flour, mostly because I don’t have to worry about potassium bromate when I do.

  2. Dorothy Hafen says

    A friend told me about the components of a kernel of wheat. My husband likes to chew them whole, is there something in the middle that is toxic?
    Thanks, Dorothy Hafen

  3. Lynn says

    So when will we see your blog on wheat grinders and why you chose the nutrimill over the wondermill, both of which I have heard are excellent grinders? I’m researching about which one to get. You say nutrimill, chef brad says wondermill.

  4. Jacqui says

    I have transitioned from purchasing my flour to grinding hard white wheat berries in my Nutrimill. The taste difference is definitely noticeable in a good way! Wondering what setting you put your lower knob on your Nutrimill to grind your flour. Currently, mine is at about 12 o’clock, maybe a little between 12 and 1. I noticed there is a different consistency when using fresh ground flour, don’t want to add too much flour but I still get a little heavier loaf sometimes – wondering if that is the issue. Also, I want to use the recipe for Whole Wheat Pain de Mie from your Beyond Basics Cookbook. The recipe calls for both whole wheat ‘bread flour’ and traditional whole wheat flour. What is the difference and can I achieve that using my Nutrimill? Do I grind something like barley with the wheat berries? I have noticed a couple recipes that call specifically for whole wheat ‘bread flour’ – want my end product to be the best possible! Thanks!


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