The World's Greatest
NutriMill Grain Mills Give You Flexibility to Create Raw, Natural, Pure Flour on Demand.
How Whole Grain Can Transform Your Health
The Whole Story
You've heard eating whole grains improves health. But before you dive right in - make sure you understand what "whole grain" actually means. The Whole Grains Council requires qualifying foods to contain 100% of the original kernel (including the bran, germ, and endosperm).
The Great Grain Robbery
Common flour processing extracts the bran, middlings, wheat germ, and wheat germ oil. Those key components contain 80-90% of the useful vitamins and minerals found in whole grains. In its natural form, a kernel of whole grain is "the staff of life".
The Culprit?
Whole Grains have been robbed of the basic building blocks of nutrition. You are left with processed white flour, which is found on most store shelves. This processed flour is "dead," and can actually be detrimental to your health.
Processed Flour
- Whole Grain - Over 30 known nutrients, protective shell locks in Nutrients.
- Bran - Insoluble fiber aids regularity, high in trace minerals, and satisfies hunger quickly.
- Middlings - Balances blood sugar, and helps maintain energy levels.
- Germ - Nutrient-rich for intestinal health, detoxifies blood, and cardiovascular health booster.
- Germ Oil - Highest vitamin E content of any (non-fortified) food.
- White Flour - Harmful pesticides, fungicides, bleaching, maturing and agents synthetic vitamins added.
Common Chemicals & Additives Found in Breads
- Ammonium Sulfate: Commonly used as fertilizer and flame retardant.
- Potassium Bromate: Banned in several countries due to safety concerns despite FDA approval.
- Mono-And Diglycerides: Prevents bread staleness, but is a chemical additive.
- Calcium Propionate: Linked to allergic reactions and sleep issues in children.
- L. Cysteine: Derived from human or animal hair; used as a dough conditioner.
- Sodium Stearoyl Lactate: May worsen digestive issues in lactose intolerant individuals.
Take Control of Your Food
- Security - Gain peace of mind, with the long-term warranty.
- Confidence - Handle tough jobs with industry's strongest milling heads.
- Savings - Manage your budget with fewer trips to the grocery store.
- Choices - Go gluten-free or add on innovative attachments.
- Efficient - Mill large quantities of grains and legumes on demand.
- Flexibility - Texture control and single switch shut-off features.
- Nutrition - Incorporate fresh, flavorful vitamins every meal.
Harvest Grain Mill
Classic Grain Mill
Description
The World’s Greatest Grain Mills®
Why mill your own flour, when it's so readily available? Commercial mills remove 30 percent of the wheat kernel, removing the most nutritious part of the grain to make white flour. Milling your own flour not only ensures that your flour is as nutritious as it can be, it has a wonderful taste that is lost to commercially made whole-grain flour.
NutriMill is the world's most popular maker of grain mills, and the NutriMill Classic has been its #1 selling mill for over 20 years! The NutriMill Classic electric grain mill uses a high speed impact chamber (also called a micronizer) with stainless steel milling heads to create flour from grains and beans. The NutriMill Classic has raised the bar for grain mill design with new features and abilities users have asked for—a combination of features found in no other impact mill.
The new design of the NutriMill Classic's impact chamber allows you to put grain into the hopper before you turn it on with no risk of plugging the mill, which can happen with older mill designs. Even if stopped during grinding, the NutriMill Classic restarts again without trouble.
With the NutriMill Classic you have the ability to grind from super fine, much finer than any other impact mill, to coarser flour you need for perfect cornbread. Its impact grain milling heads provide a 400% range of adjustment from fine to coarse, ten times greater than earlier impact mills.
The NutriMill Classic allows you to grind up to 20 cups of flour at one time! Its grain hopper and flour bin are perfectly matched so you never have to worry about an overfilled mess. Convenient, powerful & fast: Just pour grain in the hopper, turn the NutriMill Classic on, and its powerful 10 amp, 1-3/4 hp motor does the rest, quickly producing your choice of fine, medium, or coarse flour. The NutriMill Classic's impact grinding mechanism is self-cleaning, and it operates dust-free, so grinding grain won't mean extra housecleaning later. Its one-piece design, easy-grip handles, and lightweight make the NutriMill Classic easy to move.
The versatile NutriMill Classic grinds wheat (both hard and soft), oat groats (dehulled oats), rice, triticale, kamut, spelt, dry beans, lentils, dent (field) corn, popcorn, dried sweet corn, split peas, buckwheat, barley, rye, millet, teff, quinoa, amaranth, sorghum, dried mung beans, and soybeans. It will also grind dried, minimally-sprouted grain. The NutriMill Classic isn't suitable for herbs, spices, oilseeds like flax, chopped chestnuts or fibrous materials. Also note that when set for coarser meal texture, the NutriMill Classic's output remains too fine for making cereal grinds. The NutriMill Classic is an outstanding machine for making a full range of flour and meal textures.
Protects nutrients: The NutriMill Classic keeps your flour at temperatures typically about 118° that protects the nutrients in your grains. Its new airflow design makes the NutriMill Classic the world's coolest-running impact mill. With a sound level about like a vacuum cleaner, the NutriMill Classic is much quieter than the first generation of impact mill designs.
With a Limited Lifetime Warranty, you can be sure your Nutrimill Classic will output flour reliably for years to come.
Compare Grain Mills
Stainless Steel
Stone
12 Cups
5 Cups
20 Cups
Continuous
1200-watt motor
450-watt motor
Fine - Coarse
Fine - Cracked
Plastic
Bamboo
78-98 db
71-92 db
H10" x W11.25" x D12.625"
H13" x W6" x D9"
Mill any non-oily grains or legumes
Mill Any of the Following
Whole Grains
Kamut - Nutrient-rich ancient wheat grain, milled for its protein, fiber, vitamins, and minerals.
Spelt - Ancient grain with a sweet, nutty flavor, milled for its fiber, protein, vitamins, and minerals.
Barley - Versatile grain with nutty flavor, milled for fiber, vitamins, minerals, and heart health benefits.
Farro - Chewy, nutty ancient wheat grain, milled for high protein, fiber, vitamins, and minerals.
Rye - Hearty grain with sour flavor, milled for fiber, vitamins, minerals, and blood sugar control.
Soft Wheat - Mild-flavored wheat for baking cakes, pastries, and some bread.
Hard Wheat - High-protein wheat for bread and pasta, milled for gluten structure.
Triticale - Hybrid grain for protein, fiber, vitamins, minerals, and culinary versatility.
Emmer - Ancient grain with nutty flavor, milled for protein, fiber, vitamins, and minerals.
Einkorn - Oldest cultivated wheat, rich in flavor and nutrients, milled for protein, fiber, vitamins, and minerals.
Bulgur Wheat - Its high fiber content, rich nutrients, and whole grain benefits, offering versatile culinary applications and promoting satiety and weight management.
For any grains not listed above, mill only ¼ cup, then test the flour by pinching a small amount between your thumb and finger. If it holds the shape of a pinch and does not fall apart, it contains too much moisture. Do not mill this grain.
Gluten-Free Grains
Dried Sweet Corn - Milling sweet corn produces cornmeal, ideal for baking sweet treats like cornbread and muffins.
Oat Groats - Rich in fiber and nutrients, perfect for hearty baked goods such as bread and cookies.
White Rice - Commonly used in gluten-free baking to achieve light and delicate textures in pastries and cakes.
Brown Rice - Retains its nutritional value, offering a fiber-rich alternative for baking bread and thickening sauces.
Teff - Gluten-free and nutrient-dense, making it a suitable choice for baking bread, muffins, and cookies.
Sorghum - Packed with antioxidants and minerals, enhancing the nutritional profile of gluten-free baked goods like bread and cakes.
Millet - Mild-flavored flour, perfect for gluten-free baking, adding a slightly sweet taste and light texture to bread and cookies.
Buckwheat - Nutrient-rich and gluten-free, ideal for making pancakes, noodles, and bread with a distinctive earthy flavor.
Quinoa - Gluten-free and high in protein, making it a nutritious choice for baking bread, muffins, and cookies.
Amaranth - Dense and nutty, adding a unique flavor and texture to baked goods like bread and cookies while providing essential nutrients.
Kaniwa - Similar to quinoa, is a nutrient-rich pseudo-grain packed with protein, fiber, and essential minerals such as iron and calcium.
For any grains not listed above, mill only ¼ cup, then test the flour by pinching a small amount between your thumb and finger. If it holds the shape of a pinch and does not fall apart, it contains too much moisture. Do not mill this grain.
Gluten-Free Legumes
Lentils - Protein-rich and fiber-packed ingredient ideal for gluten-free baking, adding nutritional value to bread, pancakes, and other baked goods.
Chickpeas - Versatile gluten-free option packed with protein and fiber, commonly used in baking for bread, cakes, and savory dishes like falafel.
Baby Lima Beans - Rich in protein and fiber, suitable for gluten-free baking, contributing a delicate texture and buttery flavor to bread and cookies.
Mung Beans - Gluten-free and protein-rich, perfect for baking bread, pancakes, and desserts, adding a slightly sweet and nutty taste.
Black Beans - Gluten-free option packed with protein, fiber, and essential nutrients, ideal for baking bread, brownies, and other treats with a rich, earthy flavor.
Navy Beans - High in protein and fiber, suitable for gluten-free baking, adding moisture and a creamy texture to bread, muffins, and cookies.
Split Peas - Rich in protein and fiber, commonly used in baking for bread, pancakes, and savory dishes like split pea soup, imparting a hearty flavor and texture.
Pinto Beans - Nutritious gluten-free option rich in protein and fiber, ideal for baking bread, tortillas, and other treats with a slightly sweet and nutty taste.
Soybeans - Protein-packed option suitable for gluten-free baking, used in bread, cookies, and other baked goods, providing a rich and nutty flavor.
Anasazi Beans - Vibrant color and creamy texture, offer a nutritious source of protein, fiber, and various vitamins and minerals, contributing to a balanced diet and culinary diversity.
Kidney Beans - Nutrient-rich source of protein, fiber, iron, and potassium, supporting heart health and digestion.
For any grains not listed above, mill only ¼ cup, then test the flour by pinching a small amount between your thumb and finger. If it holds the shape of a pinch and does not fall apart, it contains too much moisture. Do not mill this grain.
Kamut - Nutrient-rich ancient wheat grain, milled for its protein, fiber, vitamins, and minerals.
Spelt - Ancient grain with a sweet, nutty flavor, milled for its fiber, protein, vitamins, and minerals.
Barley - Versatile grain with nutty flavor, milled for fiber, vitamins, minerals, and heart health benefits.
Farro - Chewy, nutty ancient wheat grain, milled for high protein, fiber, vitamins, and minerals.
Rye - Hearty grain with sour flavor, milled for fiber, vitamins, minerals, and blood sugar control.
Soft Wheat - Mild-flavored wheat for baking cakes, pastries, and some bread.
Hard Wheat - High-protein wheat for bread and pasta, milled for gluten structure.
Triticale - Hybrid grain for protein, fiber, vitamins, minerals, and culinary versatility.
Emmer - Ancient grain with nutty flavor, milled for protein, fiber, vitamins, and minerals.
Einkorn - Oldest cultivated wheat, rich in flavor and nutrients, milled for protein, fiber, vitamins, and minerals.
Bulgur Wheat - Its high fiber content, rich nutrients, and whole grain benefits, offering versatile culinary applications and promoting satiety and weight management.
For any grains not listed above, mill only ¼ cup, then test the flour by pinching a small amount between your thumb and finger. If it holds the shape of a pinch and does not fall apart, it contains too much moisture. Do not mill this grain.
Dried Sweet Corn - Milling sweet corn produces cornmeal, ideal for baking sweet treats like cornbread and muffins.
Oat Groats - Rich in fiber and nutrients, perfect for hearty baked goods such as bread and cookies.
White Rice - Commonly used in gluten-free baking to achieve light and delicate textures in pastries and cakes.
Brown Rice - Retains its nutritional value, offering a fiber-rich alternative for baking bread and thickening sauces.
Teff - Gluten-free and nutrient-dense, making it a suitable choice for baking bread, muffins, and cookies.
Sorghum - Packed with antioxidants and minerals, enhancing the nutritional profile of gluten-free baked goods like bread and cakes.
Millet - Mild-flavored flour, perfect for gluten-free baking, adding a slightly sweet taste and light texture to bread and cookies.
Buckwheat - Nutrient-rich and gluten-free, ideal for making pancakes, noodles, and bread with a distinctive earthy flavor.
Quinoa - Gluten-free and high in protein, making it a nutritious choice for baking bread, muffins, and cookies.
Amaranth - Dense and nutty, adding a unique flavor and texture to baked goods like bread and cookies while providing essential nutrients.
Kaniwa - Similar to quinoa, is a nutrient-rich pseudo-grain packed with protein, fiber, and essential minerals such as iron and calcium.
For any grains not listed above, mill only ¼ cup, then test the flour by pinching a small amount between your thumb and finger. If it holds the shape of a pinch and does not fall apart, it contains too much moisture. Do not mill this grain.
Lentils - Protein-rich and fiber-packed ingredient ideal for gluten-free baking, adding nutritional value to bread, pancakes, and other baked goods.
Chickpeas - Versatile gluten-free option packed with protein and fiber, commonly used in baking for bread, cakes, and savory dishes like falafel.
Baby Lima Beans - Rich in protein and fiber, suitable for gluten-free baking, contributing a delicate texture and buttery flavor to bread and cookies.
Mung Beans - Gluten-free and protein-rich, perfect for baking bread, pancakes, and desserts, adding a slightly sweet and nutty taste.
Black Beans - Gluten-free option packed with protein, fiber, and essential nutrients, ideal for baking bread, brownies, and other treats with a rich, earthy flavor.
Navy Beans - High in protein and fiber, suitable for gluten-free baking, adding moisture and a creamy texture to bread, muffins, and cookies.
Split Peas - Rich in protein and fiber, commonly used in baking for bread, pancakes, and savory dishes like split pea soup, imparting a hearty flavor and texture.
Pinto Beans - Nutritious gluten-free option rich in protein and fiber, ideal for baking bread, tortillas, and other treats with a slightly sweet and nutty taste.
Soybeans - Protein-packed option suitable for gluten-free baking, used in bread, cookies, and other baked goods, providing a rich and nutty flavor.
Anasazi Beans - Vibrant color and creamy texture, offer a nutritious source of protein, fiber, and various vitamins and minerals, contributing to a balanced diet and culinary diversity.
Kidney Beans - Nutrient-rich source of protein, fiber, iron, and potassium, supporting heart health and digestion.
For any grains not listed above, mill only ¼ cup, then test the flour by pinching a small amount between your thumb and finger. If it holds the shape of a pinch and does not fall apart, it contains too much moisture. Do not mill this grain.
The Fresher the Flour, the Fresher the Food.
Helpful Tips for Freshly Milled Flour
Converting Measurements
Converting recipes from refined white flour to whole grain flour is often a matter of trial and error. Many factors, such as the type of recipe, your climate, and your choice of texture when grinding, all play a part in the final results. Keep notes on how much flour you use and whether more or less is needed next time. It may take a few attempts before you find just the right amount to suit your taste.
Hard vs. Soft Wheat
Soft wheat flour, also known as whole wheat pastry flour, has less protein and creates a lighter textured product than hard wheat. Soft wheat does not work as well for yeast breads, but it is excellent for cakes, cookies, muffins, etc. Soft wheat is closer to all-purpose flour and need not be adjusted as much as hard wheat flour when converting recipes. Hard wheat flour is higher in protein than soft wheat flour. Hard wheat can be used for every type of recipe, but is essential for yeast breads.
Slowly Integrate into Diet
Add whole grains to your diet gradually, to help your family's taste buds and digestive systems adjust. Start by replacing 25% (or less) of the white flour in your favorite recipes with whole grain flour. Gradually increase to 50% whole grain flour, and so on. Most recipes work well without adjustments until you begin substituting more than 50% whole grain flour.
Storing
After milling grains & legumes, refrigerate or freeze any leftover flour to preserve as many nutrients as possible. Flour may be stored up to 2 weeks in the refrigerator or up to 3-6 months in the freezer.
Mixing Grains
Grains may be mixed and milled together at the same time. Choose grains of similar size for best results. Try a variety of flour mixtures to add variety, flavor, and texture to your recipes.
Adjust Flavor
Increase the amount of herbs and spices in your recipe by up to 50%. White flour is neutral and has no flavor, but whole grain and bean flours can mask the taste of other ingredients.
Conversion
For each cup of white flour in a recipe, replace with 3/4 to 7/8 cup of hard whole wheat flour or 7/8 to 1 cup of soft wheat flour. Whole grain flours absorb more liquid than all-purpose flour, so instead of using less flour, you may increase the liquid called for in the recipe.
Need Extra Protein?
Bean flours provide extra protein and may be added in small quantities to any baked goods. You can replace up to 10%-25% of the wheat flour in your recipes with almost any bean, pea or lentil flour.
Autolyse
Mix flour and water in bread making, let it rest before adding other ingredients. Improves gluten development for easier handling, enhances flavor and texture. Simple yet effective technique for homemade bread.
We love this mill [Harvest]! Its easy and fast and a true stone grind. We have been making bread for everyone we love!
The NutriMill [Harvest] works great and is so easy to use. My kids love using it, and baking with fresh flour is a game changer!
I absolutely love it [Classic]! It is about as loud as a vacuum, grinds fast, And is easy to clean. I highly recommend if.
Fine fluffy flour, does [Classic] the job very well.
FAQ
Frequently Asked Questions
What are grain mills used for?
Grain mills are for grinding grains into flour or meal, ideal for baking, cooking, or other culinary needs.
Why should I mill my own grains?
Milling your own grains offers fresher flour with enhanced flavor and nutritional value versus store-bought options. It grants control over the grind texture and guarantees no additives or preservatives.
What is the difference between stone and high speed in grain mills?
Stone Milling heads are commonly found in traditional grain mills, and provide a natural texture.
High speed grain mills use stainless steel milling heads that quickly pulverize grains into flour. This process is not only fast but also prevents excessive heat build up.
How long does it take to mill grains with a grain mill?
The milling time varies based on type of mill, grain type, feed rate, and motor speed. Finer flour takes more time to mill. Compared to coarse flour that flows through the mill more quickly.
How do I store freshly milled flour?
Freshly ground flour must be stored in an airtight container in a cool, dry area to preserve its freshness and avoid spoilage. Some individuals opt to keep flour in the refrigerator or freezer for extended shelf life.
Can I use a grain mill to make gluten-free flour?
Grain mills can grind gluten-free grains like rice, quinoa, and millet for flour. Once a mill has been used with gluten grains, then the flour from that grain mill cannot be considered 100% gluten free. (We offer replacement stones if switching to gluten free.)
Freshly Milled Flour: A Game-Changer in Home Baking
Welcome to the world of home baking, where the secret to that perfect loaf of bread or that mouth-watering pastry might just lie in a simple yet revolutionary ingredient: freshly milled flour. For...