Grain knowledge
Grain types for home milling
Different grains behave differently in the mill and in dough. Start with familiar bread grains, then branch out once you know how your mill and recipes respond.
Common milling grains
Reliable for bread, pizza, buns and general flour.
Nutty, soft and popular for loaves and cakes.
Great for dense bread and sourdough blends.
Useful gluten-free flour when milled dry and clean.
Coarser meal or flour depending on the mill setting.
Often better flaked than milled, depending on the recipe.
Gluten-free caution
If you need gluten-free flour for medical reasons, use a dedicated workflow and avoid cross-contamination. A mill used for wheat or spelt is not automatically safe for coeliac use.
Seeds and oily ingredients
Many stone mills are not suitable for oily seeds such as sesame, linseed or poppy seed. Use the right tool and check the manufacturer guidance first.