with three kinds of flour made from gluten-free whole grains. I realize that people have been grinding whole grains and making their own flour for thousands of years, but *I* still think it's cool that I can do it myself.
So far I've done long grain brown rice, quinoa and buckwheat and they have all come out beautifully. I've never had FRESH flour before and I'm telling you it is not the same as what a person buys in the store. First of all, it smells like food! Second, everything I bake with it has an airiness about it. This is a minor miracle because gluten- free food can be stodgy. *Really* stodgy.
I *highly* recommend a grain mill despite the cost, noise and messiness. It is worth every penny.
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