Homemade Multigrain Flour
Learn how to make homemade multigrain flour, using a blender or food processor, and raw grains like brown rice, barley, and oats.
Servings: 22
Calories: 243kcal
Equipment
- Blender
Ingredients
- 1 cup brown rice 200g
- 1 cup millet 205g
- 1 cup barley 200g
- 1 cup rolled oats 110g
- 1 cup quinoa 185g
- 1 cup flaxseed 160g
- 1 cup cornmeal 125g
- 1 cup buckwheat flour 135g
- 1 cup whole wheat flour 130g
Instructions
- In short, just add the grains to a strong blender like a Vitamix or Blendtec in batches of 1-2 cups until you’ve ground everything into a fine powder. How much you place in the blender depends upon the size and capacity of the blender pitcher, but the grains should at least cover the blades of the blender to effectively pulverize your grains into flour. Otherwise, the grains will just blow around the pitcher.
- Before you hit the “start” button, cover the top of your blender with a dish towel to catch any residual powder. Then, turn the blender to the highest setting. It takes our blender 30-45 seconds to grind grains into a usable fine flour.
- Once the grains are milled, combine them in a large bowl along with any store-bought flours you decide to use, and stir until everything is uniformly combined. Transfer the flour to an airtight container.
Notes
Measurements for both the whole grains and store-bought grains were actual in my case and yours may vary. After grinding the grains, air is incorporated so the actual volume (cups) increases.
Yield: 1450g, or roughly 11 cups of multigrain flour. 1 serving = 1/2 cup.
Storing your multi-grain flour in the refrigerator is recommended, since homemade milled flour tends to spoil more quickly. As mentioned, we usually aim to store ours for no longer than a couple of months.
Nutrition
Calories: 243kcal | Carbohydrates: 42g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 272mg | Fiber: 7g | Sugar: 1g | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg