L'Equip NUTRIMILL Owner's Manual & User Manual - page 9
9
INFORMATION ON GRAINS
WHEAT - Contains 26 vitamins and minerals. An excellent source of
Vitamins E, B, and others. Wheat contains the highest gluten amounts
of any grain. Gluten provides the elasticity in dough and holds the air
bubbles in the yeast causing the bread to rise.
WHOLE OAT GROATS - Oats are rich in high quality protein, calcium,
fiber, unsaturated fats, and seven B vitamins. A versatile grain, it can
be used in cereal, cookies, breads, pancakes and waffles. (Rolled Oats
cannot be milled)
RYE - An excellent supplementary grain to wheat or in recipes that call
for corn or oatmeal as part of the flour. Bread made entirely from rye
makes a moist, dense loaf. 2 parts rye to 5 parts wheat will make a great
light bread. It has less gluten than wheat and can be milled alone or with
other grains.
RICE - Low in both fat and sodium, high in carbohydrates and rich
in iron and many of the B vitamins. Rice is wonderful in cereals,
casseroles, side dishes and soups. It also makes delicious breads with a
cake like texture.
BARLEY - A great addition to soups, casseroles, and doughs when
making pastries. It’s a good rice substitute. Try it as a supplement
in wheat bread at 1 part barley to 5 parts wheat. It’s especially good
pan browned on medium heat using 2 tablespoons of oil and stirred
constantly until browned.
Do not mill barley after browning.
POPCORN - Contains less starch than other types of corn and makes
the best cornbread. Use also in pancakes, waffles, breads, and as
dusting flour.
MILLET - Used in soups, puddings, casseroles, and breads. Its effect
and flavor in bread is similar to corn. 1 part millet to 5 parts wheat is
ideal. Too much will make dense bread that separates from its crust. At
the right amount it adds crunchiness.
SOY - Containing the highest protein amount of any vegetable, it is very
versatile. Soy milk, tofu cheese, TVP meat substitute, casseroles and
bread are all ways of using soy. It has a higher oil content, but can easily
be ground to flour by itself.
NOTE
- Soy, Kamut, Quinoa and Spelt must be dry before milling.