How to Make Homemade Whole Wheat Flour
Ingredients
- 2 cups of whole wheat grains (I used soft winter wheat)
- Food processor, blender or grain mill ( I used a food processor, but a grain mill would be best!)
- This will yield around 2.5 cups of flour.
Instructions
Step 1: Add 2 cups of your preferred whole wheat berry to your food processor.
Step 2: Blend on medium speed for 1 minute.
Step 3: Stop the blender after 1 minute and scrape down the sides if needed (you probably won’t need to as it is very dry).
Step 4: Blend for another minute on high.
Step 5: Keep blending in one-minute intervals until you reach a flour consistency. The time it will take depends on your food processor. Mine took around 7-8 minutes before I was happy with it.
Step 6: Transfer it to an airtight container once it is ready. It can stay at room temperature for a couple of weeks or around one month in the refrigerator.
Step 7: Use it to make anything flour-based. Cakes, cookies, pancakes, muffins, it will work in all of them. Enjoy!
Notes
- The amount of wheat and the blender size matter. For my food processor, a minimum of 2-3 cups of wheat kernels/berries is best. Any fewer, and it won’t grind properly.
- If you plan to do this regularly, consider investing in an electronic grain mill. It’ll be much quicker and easier!
- It is best to store the flour in the fridge for longevity and to ensure no bugs get into it.
- It can be stored in the freezer for up to 3 months.