KitchenAid KGMA manual Suggested Grains

Suggested Grains

All these low-moisture, non-oily grains may be ground in your KitchenAid® Grain Mill:

WHEAT — Many different types of wheat are grown in the United States. Hard wheat, with a high percentage of protein, is generally considered best for bread flour; soft wheats are preferred for cakes, cookies, and other baked goods. Mix hard and soft wheats for all-purpose flour.

CORN — Grind fine for baking, coarse for corn meal mush.

RYE — Combine rye flour with wheat flour for best results with rye bread; rye does not contain enough gluten for good rising.

OATS — Oats must be hulled before grinding for flour, or use rolled oats. Oat hulls prevent proper feeding of grain into grinding burrs. In most recipes you can substitute oat flour for up to 1⁄3 of the all-purpose flour.

RICE — Both white and brown rice grind well.

BUCKWHEAT — For best results, buckwheat should be hulled before grinding. Raw and toasted buckwheat both grind well.

BARLEY — For best results, barley should be hulled before grinding.

MILLET — Before grinding, toast millet in a heavy, dry skillet to bring out this very small grain’s unique flavor. Stir constantly to prevent burning.

Your local library or health food store can provide more information on grains.

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