I have been milling my own gluten-free flour for 10 years using a WhisperMill. However, the WhisperMill went out of business and was replaced by the WonderMill which along with a few minor changes has an improved motor.
Given how pleased I have been with my old mill, I was more than happy to review this newer mill. The company is interested in reaching the gluten-free community because they know, like I do, that the WonderMill works great with gluten-free grains.
A grain mill is not a small purchase. You will have to spend about $260 to buy a WonderMill. However, it is a one time purchase. The WonderMill comes with a lifetime warranty and is the longest lasting mill in the world. It was tested by continuously grinding whole wheat. The mill ran for 9 1/2 hours and ground 1,000 pounds of wheat without ever burning up the motor. Other mills lasted less than half that time. You can view the video on YouTube.
I believe that in the long run, milling your own flour saves money. Generally, it is cheaper to buy whole grains than it is to buy flour. Rice in particular can be bought in large quantities at low prices from a local grocery store which means no shipping charges.
In addition, whole grains such as sorghum, millet, brown rice, and quinoa are best used as soon as the flour is milled since oxygen depletes the nutrients. This can be done when you have a flour mill right in your own kitchen.
The WonderMill is very easy to use and to clean. It is loud, as are all flour mills, but you will be amazed at how quickly it turns whole grains into flour. Here are a few of the flours I like to grind with my mill.
Clockwise starting at top left: sorghum, millet, rice, and corn flours.
You can adjust the coarseness of the grind with the pastry, bread, and coarse settings. I usually keep mine on the pastry setting. I tested rice at the three different settings and could tell very little difference. My contact at the company said that would be the case with rice, but you would see more of a difference with wheat.
I did grind some corn, popcorn to be exact, at the coarse setting and ended up with a cornmeal texture. That was exactly what I was hoping for. I have not yet tried this in a recipe, but it looks and feels just like cornmeal so I expect it to work fine.
The rice flour, even on the finest setting, still has a bit of a gritty feel to it. I have been using this type of rice flour in my recipes for years and do not notice a gritty texture in my baked goods. Sorghum and millet produce a flour that is lighter and less gritty.
You can learn more about what can be put in the WonderMill at Will it Grind?
If you are interested in buying a WonderMill, please use my Amazon affiliate link. You can also enter to win one below!
The Giveaway: I’m very excited about this giveaway and thought it was perfect for this week since it marks 3 years since I started blogging!
WonderMill is giving away one mill to one lucky winner. Residents of the US and Canada may enter but, if you are in Alaska, Hawaii, or Canada, you will have to pay $45 shipping if you win.
To enter you must leave a comment on this post, not on my Facebook page and not an email. If you receive my updates by email, click on the title and it will take you to my blog page where you can leave a comment.
Leave a separate comment for each entry: I cannot enforce this, but I would prefer that you only enter this giveaway if you are going to use the mill for gluten-free grains.
- Leave a comment on this post telling me what interests you about the Wonder Mill or asking a question about it.
- Subscribe to this blog via email or RSS (or tell me you already do)
- Post this giveaway on your Facebook page
- Mention this giveaway in a blog post
- Tweet about the giveaway (include @gfhomemaker)
The giveaway will end on Friday, August 19th at 11:00 pm eastern time. The winner will be randomly chosen and will have 24 hours to respond after being contacted.
Disclaimer: I was provided with a free WonderMill for my own use. This is not a paid post. The opinions in this post are my own.