Jun 27 2010

Back To The Grind

Published by admin at 12:01 pm under Frugal Living, Uncategorized

I’m out of my favorite Gluten Free Flour Mix again.

Time to get out the heavy artillery.

We ordered this grinder last year, just a couple months after going Gluten Free.  We figured that  although it was expensive, it would pay for itself over time since GF Flours are not cheap. 

We buy our brown rice in bulk at Costco.  This bag runs about $13.  It’s organic, too!

We grind about 8 cups of rice at a time, which translates into about 12 cups of flour.  This amount of flour will last us at least a few weeks depending upon how much baking is done.  I’m convinced that grinding our own rice makes a big difference in the outcome of my baked goods. 

I just store the flour in ziploc freezer bags in my cupboard or refrigerator, depending on how quickly I think it will be used.

The process itself is easy.

Pour the rice into the hopper.

Place the lid on and turn on the machine by moving the lower knob clockwise. 

The lower knob adjusts the rate at which the grain falls.  Smaller seeds (amaranth, quinoa) would require the knob to be closer to the “fine” side, but with larger grains, like the short grain brown rice, it’s necessary to turn closer to the “coarse” end or else the opening in the bottom of the hopper will not be large enough for the grain to fall into the grinding mechanism.

This is how we keep it adjusted for our brown rice flour:

This gives us a nice, fine grind.  If you do grind the flour too coarse, your baked goods will be gritty.  This is a problem with many of the commercial rice flours on the market. 

It’s going to take some time for the rice to be ground.  The machine is VERY loud and there will be some dust created.  If this is a concern to you, the grinder can be moved into the garage our outside to run.  Just keep an eye on it, so you know when all the rice has moved through.  The machine will start to whine a bit when the hopper is empty.  The 8 cups of this type rice takes about 10-15 minutes to grind.

When the milling is complete, you should have nice fluffy, powdery flour:

Package it up, or mix it with starches to make an all-purpose flour mix. 

This is my favorite mix:

Annalise Roberts Brown Rice Flour Mix

from www.foodphilosopher.com

2 parts Brown Rice Flour

2/3 part Potato Starch

1/3 part Tapioca Starch (aka Tapioca Flour)

Whisk the flours together and store in an airtight container.

4 responses so far

4 Responses to “Back To The Grind”

  1. Carolineon 11 Jul 2010 at 3:14 pm

    I NEED to do this! GF flour at the store is to $$$!! You make it look so easy! :)

  2. [...] cup fine brown rice flour (I grind my own, but you can use Arrowhead Mills brand since it’s extra finely [...]

  3. Sachaon 17 Aug 2010 at 1:12 pm

    Do you grind any other flours? I would imagine that making quinoa or chickpea flour would be very similar…

  4. adminon 17 Aug 2010 at 1:16 pm

    Sacha, You can grind any kind of flour in these grinders. The hopper knob thingy – I don’t know the official name of it :-) – Just has to be adjusted for a larger or smaller grain. There are a lot of folks who grind their own wheat this way, although we obviously don’t do that since we use all gluten free flours! :-) I LOVE our grinder…it was well worth the money!!