Mill your flours in seconds with KoMo
Written in collaboration with Galloway’s Foods.
The flours that you find on the shelves today are likely nutritionally bankrupt!
Before I say more, the good news is that it is now easy to mill your own grains (including rice, lentils, dry beans and spices) with some excellent grain grinders available at Galloway’s Foods.
I watched a demonstration of their in-store KoMo Duett Grain Grinder and Flaker and was enthralled to see the quinoa grains become fine flour in just seconds.
Milled grains in general lose 45% of their nutrients: vitamins, minerals, dietary fiber, essential fatty acids and proteins within the first day of milling. After three days, 90% of the nutrients and flavour are lost.
This is because once the bran of a grain is broken open, the germ, which contains fatty acids, is exposed to oxygen and begins to oxidize resulting in nutrient loss.
With your best health in mind, Galloway’s Foods offers free in-store milling with their Komo Duett Grain Grinder and Flaker. They also have the full line of hand and motorized mills available for purchase.
These mills are beautifully designed and crafted in Germany and are like no other grain mill on the market. They are super easy to use, high performance and quiet appliances ranging from $170 to $1240.
One of their great advantages is if someone in your household has dietary restriction, KoMo’s optional new interchangeable chamber insert and stone sets let you switch between grains (such as those with gluten, and those without) without cross contamination.
The store’s Duett Grain Grinder and Flaker in the Burnaby and Richmond locations will grind all grains, rice, lentils and dry beans. Spices are excluded.
The Burnaby store carries only gluten free food options and the Richmond location includes glutinous grains like barley, wheat, kamut, rye and triticale.
Try Sondi Bruner’s Sweet Potato Date Muffins recipe with fresh flour from Galloway’s. You can also listen to Sondi talk about the secrets to digestive healing for free on January 26 from 3 – 5pm at the Burnaby location. More info here.
Do the mills make nut flours?
Overall, soaked and sprouted grains and lentils are always the best option. From a nutrient perspective, grains prepared in these ways do have much higher nutrient levels than grains that are just ground into flour and baked.
For those interested in finding out more about soaking and sprouting, check out Andrea Potter’s workshop at Galloway’s Burnaby on February 26, 6 to 7:30 pm: Do we Really Need to Soak Nuts, Seeds and Legumes?
Oats image courtesy of Praisaeng at FreeDigitalPhotos.net
Mill image courtesy of Galloway’s Foods
Almonds image courtesy of lobster20 at FreeDigitalPhotos.net