The reasons to mill your own flour are plentiful. Home-ground flour is , , safer from cross-contamination with allergens, and . It also offers a diversity of new flavors and gluten-free options. Plus, grinding flour at home is surprisingly , and . In , author Erin Alderson provides an overview of home milling equipment—including electric and non-electric grinders, food processors, blenders, and even coffee grinders—followed by and an abundance of Discover a great wide world of culinary possibilities with flours made from such as barley, kamut, einkorn, and wheat berries; including amaranth, quinoa, oats, and buckwheat; like chickpeas, black beans, and lentils; and such as flaxseeds, sunflower seeds, almonds, and walnuts. Each profile describes the ingredient’s distinct flavor and culinary history, with tips on where to find it and how to grind it and cook with it. Accompanied by , the Ditch the overprocessed, preservative-filled store-bought flour. Add delicious variety to your diet and save money by making your own wholesome flour at home!