Make Low-Carb, Whole-Grain Flour for 10 Cents Per Pound, No Expensive Equipment Required

Did you know that you can make low carb whole grain flour for 10 cents per pound at home easily without expensive equipment? Prepackaged whole grain flour costs anywhere from $4 up to $25 per pound, and more. Delicious, whole grain recipes are provided at the end of this article.

Where to buy grain, and what kind
Whole grains are very inexpensive if purchased from a grain elevator or rural grainery. For example, as of this writing, whole wheat purchased by the bushel from the Town & Country Coop in Smithville, Ohio (330-669-2801) costs 10 cents per pound, or $6 per bushel. Other large-volume grain suppliers in other parts of the U.S. should have similar prices.

Organic whole grains can be purchased at a higher price in order to make low carb, organic whole grain flours.

Many different kinds of grains can be used to make flour (including dry legumes such as pinto beans or navy beans). Here is a list of some common grains that can be easily found at grocery or natural food stores, which will work in the coffee grinder: barley, brown rice, millet, oats, quinoa, rye, spelt, wheat berries (whole, unprocessed wheat kernels), corn, and amaranth.

Never use moist ingredients in your grinder. Only use dry beans or grain.

Equipment needed
All you need for grinding your own flour is a "hopper" style coffee grinder, such as the one in the photo above, which was purchased one year ago at J.C. Penneys for $39. The feature that makes this a "hopper" style coffee grinder is the plastic bucket at the top, which holds coffee beans or whole grains. When the grinder is turned on, gravity feeds the beans or grains down through the grinder and out into the plastic bin at the bottom of the machine, as see in the photo above.

Low carb versus high carb
What makes one flour low carb and another flour high carb? A low carb flour has not been refined or processed or stripped of any nutrients. When flour is refined or processed, it becomes a "high carb" because when eaten, it causes the pancreas to produce a large amount of insulin. Whole grain, unprocessed flour does not cause the pancreas to flood the body with insulin, thus it is considered a low carbohydrate food.

RECIPES TO TRY

Sesame-Buttermilk Lowfat Biscuits
(Makes 5 biscuits, 2 1/2 inch diameter each)
1/2 cup grain (any assortment: wheatberries, millet, barley, or other grain)
1/4 cup soy milk
1 Tablespoon lemon juice
1 Tablespoons olive oil
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
2 Tablespoons sesame seeds (optional)

Grind grain in coffee grinder on "fine" setting. While waiting for grinder, stir soy milk and lemon juice in mixing bowl until thickened (a few seconds). Add oil, baking powder, soda, salt, and mix with spoon.

Using a dinner spoon, drop large round spoonfuls of dough into optional bowl of sesame seeds (I only coated the top), then place onto sprayed baking sheet. Bake 450 degrees for 10-12 minutes (mine took 11).

Makes five 2 1/2 inch biscuits

Buttermilk Cornbread (lowfat)
3/4 cup cornmeal
1/4 cup millet grain
1/4 cup barley grain
1 teaspoon baking powder
2 Tablespoons honey (or brown sugar)
1/2 tsp. salt
1/4 tsp. baking soda
2 Tablespoons oil
3/4 cup soy milk ("soured" with 1 Tablespoon lemon juice)
2 eggs (or use Ener-G egg replacer for non-cholesterol)
1 tsp. dry yeast

Use coffee grinder ("fine" setting) and grind the millet and barley into "flour." Make "buttermilk" by mixing 1 Tablespoon lemon juice into 3/4 cup soy milk--it will take on the thickness of buttermilk.

Mix all ingredients, and stir for 30 seconds. Pour into sprayed (greased) loaf pan. Bake at 450 degrees for 25 to 30 minutes, or until inserted toothpick comes out clean.

makes six 1 1/2 inch thick "loaf-pan" slices

Banana Nut Bread (low fat)
3 3/4 cups whole grain flour (I cheated and used white--tasted great but not as good for you)
1 1/2 cups brown sugar
1 1/2 Tablespoons baking powder
1/2 tsp. salt
1/4 cup oil
1/2 cup non-dairy milk
2 eggs (or use Ener-G egg replacer for non-cholesterol)
1 tsp. dry active yeast
1 tsp. cinnamon
1 tsp. vanilla
1 cup chopped walnuts
4 medium-sized bananas (7 inch - 8 inch long) (This can vary--plus or minus one banana)

Mix all ingredients with mixer on medium. Pour into two greased loaf pans. Bake 350 degrees for 55 to 60 minutes or until golden brown (inserted toothpick or knife comes out clean)

Makes 2 loaves, (20 slices)

Grain Crisps (nonfat crackers)
Modified from the original recipe by the late Ann Wigmore, founder of Hippocrates Health Institute

Blendarize the following until smooth and creamy:

1 cup wheat kernels (*germinated, soaked in water for 1-3 days [rinsed daily],
drained--becomes approx. 1 1/2 cups)
1 1/2 cups water
1/3 cup finely-ground corn meal (also called corn flour)
1 1/2 teaspoon salt (less if on low-salt program)
1 Tablespoon honey

Stir in the next 3 ingredients:
1 Tablespoon caraway seed
1 Tablespoon sesame seeds
1/2 teaspoon black pepper (I use course home-ground pepper, tastes great)

Spread (or pour) mixture as thinly as possible over two nonstick-sprayed 11x15 pans. Dry in food dehydrator (I used oven on lowest setting) overnight or until completely dehydrated (cracks will form). Cool completely, break into cracker-size pieces. End product will be very crispy. Makes approximately ninety 1 1/2 inch crackers.

*Why germinated wheat kernels? Germinated wheat is sweeter and is packed with nutrients. Within 12 to 24 hours after being placed into water, germination of the wheat begins, after which time valuable enzymes are released. Germination causes the wheat to be easily digested. The enzymes which are released by the germination process perform important functions in the body, such as facilitating metabolism, cleansing the blood, neutralizing toxins, and providing energy for numerous bodily functions.