New to Me: Nutrimill

This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!

Kelli, a reader, posted on my Facebook wall that she wanted to sell her barely-used Nutrimill and Bosch mixer. I snapped up that Nutrimill right quick. :) It arrived yesterday.

(The Bosch with blender is still for sale; click here.)

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A little back story. For many years, I have used my Vita-Mix to grind flour. I’m generally happy with the quality of flour —  because I grind for extra time so it isn’t too coarse — but what kills me is that I have to be right there, moving the tamper up and down for near half an hour to get the amount of flour I want. That’s why I was looking out for another solution.

Also just arrived: ten pounds of hard red wheat berries from Palouse Brand in Washington. Their berries (both hard and soft, plus split peas) are Food Alliance Certified and non-GMO.

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Every package has a barcode — use your smartphone to scan the barcode to see the details about your product. They call this “identity preserved.”

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My iPhone pulled up this Google map of the location where my berries were grown — between Spokane, Washington and Pullman, Washington. How cool is that? Of course, I’m not suggesting this as an alternative to really knowing your farmer — but isn’t it neat?

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Another side note. Our free grain mills webinar on Friday kicks off two drawings for free grain mills. One of them is a Wondermill from Millers Grain House. The other is a Nutrimill from Amazing Graze Farm. Palouse Brand is adding three pounds of wheat berries to the Nutrimill package (and JoshEWEa’s Garden is adding two pounds of sprouted berries to the package, too).

Why is this important? Well, I really wanted to bake with Palouse Brand berries myself before offering them to you in the grain mill drawing, and with the arrival of the used Nutrimill and the berries, the timing couldn’t be better!

But before I could begin, I had to figure out how to use the Nutrimill. In this case, a picture (or rather, a video) is worth a thousand words. I watched three: this one, this one and this one.

Then my daughter B. and I jumped right in. We filled the hopper. I love how you don’t have to count cups. Just fill it to the top and you know that you’ll get 20 cups of flour in the basin below.

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Turn it on. It grinds in a matter of minutes, no hands-on required. It was also quieter than the Vita-Mix.

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The flour turned out of a very nice quality. I was eager to see how it performed.

What to bake? Sourdough bread, of course! I didn’t have enough sourdough starter ready to do my usual triple batch, so I contented myself with a single batch.

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Fast forward to this morning: we’re having warm and crusty sourdough bread with breakfast. I could not be happier about the flour’s quality, taste and performance. I am thrilled with how the Nutrimill worked, too.

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Don’t forget… if you’re not already signed up, please register now for the free grain mills webinar on Friday. You’ll get excellent, excellent information about grain mills, and we’ll also kick-off two free grain mill drawings. Attendees (live or at the replay) will get exclusive codes for the drawings and/or discounts. You don’t want to miss it!

Plus, you’ll take home a PDF booklet of all the information that I and Vickilynn Haycraft (product reviewer extraordinaire) will be sharing. See you then!

Do you have a Nutrimill? What do you think of it? Or, what is your favorite grain mill? Have you tried berries from Palouse Brand?

This post is shared with Simple Lives Thursday.

This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!

Comments

  1. says

    I have a twelve year old Kitchen Mill. Can’t wait until we can afford to replace it. It is jet-engine noisy, sprays flour in the air, the hopper holds two cups, and the flour comes out so hot I know there is heat damage to the grain. But I must admit, it’s ground five to ten cups of flour a week, every week for twelve years!

  2. Janice says

    I have a nutrimill and I love it. I really like to use hard white winter wheat for bread. I usually buy that through a health food store – I like the Montana Wheat brand. I also grab samples that we have at work for any hard red (DNS) or soft white that I want to use. I work for a grain elevator in Eastern Washington so those varieties are easily available and the price is right.

  3. says

    Good to know about the Nutrimill. I appreciate the post. Technology never ceases to amaze me. I’m honing in on the bags the wheat came in, I like them! … thinking about possible crafts…

  4. says

    Heads up on grinding sprouted dehydrated grains: the instruction manual says don’t do it and I believe it voids the warranty.

    I have the Nutrimill and really like it. Sometimes I have to wear shooting muffs and sometimes I don’t so I think it’s more my ears than the motor. I bought the accessory bucket that allows continuous grinding so I can do several types of flour in a row. I thought it was well worth the additional cost.

  5. says

    I’ve been grinding grain for 30 years and have owned many grinders and the NutriMill is my favorite! My favorite wheat is the white hard bread wheat from Montana. I’ve ground all grains. Like I don’t use wheat for most other baked goods, since we use so much wheat. You can make breakfast foods (cereals, pancakes …), muffins, cookies/bars, soda breads – all with other grains. LIke oat, barley and millet mixture is a nice mellow blend. I’ve also sprouted grains, dried them well and ground them too. Grain grinders shouldn’t do oily things (think flax seed) – so if your grains or beans are not well dried, they would fall in that camp and could gum up the system. Sometimes if you immediately grind a hard grain like wheat, spelt, kamut, or rye, it’ll flush out the internal part. I immediately put ziplock bags of the flour in my freezer for easy access so no nutrient loss, unless using it right away. Just remember that fresh ground flour has lots of air, so measurements are not accurate – need to let settle awhile, or cook by weight. Like 3/4 cup grain is about 1 c flour measure.

  6. says

    Hi Wardee! My house is just above the (zoom) plus sign on the bottom left corner of your map! It’s covering up Pasco. :-)
    Your sourdough bread looks delicious. I’ve got to make some soon.

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