The taste and nutritional value of whole grains is indescribably superior to stale, processed, store-bought grain products. Even the "100% whole wheat flour" you see in stores has had much of the oil and germ removed to preserve shelf life, since grains begin to oxidize and go bad the minute you open them. Many people find their food sensitivities go away when they stop using prepared flour and instead mill their own whole, live grains. Plus, whole grains are affordable, they stay fresh indefinitely, and there is virtually no maintenance or clean-up with a grain mill. It's even easier and less messy than grinding your own coffee beans.
Can you tell I'm a zealot about this? My grain mill has been my constant companion for seven years now. It's paved the way to a whole new way of thinking about food, cooking, and the adventurous world of DIY. Our family uses our mill on a daily basis for everything from oatmeal to cornbread to tortillas to granola bars to birthday cakes. Want to see one in action? Come get a demo at the shop!
Meantime, here's a look at how to grind grains, and why you should consider doing it in the first place: