Grain Mill Review

Nutrimill, Wondermill and Wolfgang Mill Demonstration

It’s hard to beat freshly milled whole grain flour when you want to maximize the nutritional value and flavor of your bread. Milling your own grain has other practical advantages as well. The long shelf life of whole grain berries allows you to buy more economically in bulk and reduces the risk of running out of flour when fresh home baked bread can’t wait any longer.

When you’re in the market for a grain mill, there are, of course, numerous models to choose from across a wide price range. We’ve opted to carry a few of the most popular models and compare them in these videos. We hope the videos at least give you a decent feel for what the mills are like.

For more details: Grain Mill Store

Feb 2012 Update: Thanks to Debi for sharing her extensive experience with grain mills and milling whole grain.

 

{ 117 comments… read them below or add one }

Patty April 13, 2014 at 10:21 am

p.s. GREAT job on these videos, so very helpful!!!

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Patty April 13, 2014 at 10:20 am

I find I like the compact form of the Nutrimill vs. the more sprawling two-gadget form of the Wondermill when grinding…to me, that’s a bigger footprint (use of counter space) WHEN the unit is in use. But when storing, if the flour catcher piece fits on top of the Wondermill, it would have a lesser footprint than the Nutri.

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Kenneth Tucker February 21, 2014 at 10:29 am

Now that I am grinding my own flour in my Nutrimill, I notice that my bread is rising much faster than it used to. This leads me to believe that there is a lot more good stuff in freshly ground flour than in bagged flour. Am I fooling myself?

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Maxina January 25, 2014 at 2:15 pm

Any opinions on the grain mill as an attachment on the Kitchen Aid mixers? I have been looking at one but wondering if anyone has tried it?
Regards,
Maxina

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Quercus January 17, 2014 at 11:44 am

Very informative. I was wondering if you have had any experience grinding rice into flour with any of these machines? I was hoping to find one that would be able to replicate the Authentic Foods brand of brown rice flour. It seems to be the finest available commercially. Bob’s Red Mill and some of the others are a bit gritty.
Thanks

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Kirsten January 19, 2014 at 8:30 pm

I purchased the Wonder Mill and grind only gluten free flours, primarily rice and sorghum. It does an excellent job (especially if you grind on the pastry setting)-but rice is a much harder grain and will always feel “grittier” to any palate accustomed to eating traditional flour. I find you can get around the sandy texture by making a paste of the rice flour and whatever liquid is in your recipe. This will plump the individual granules and literally take the edges off. More effective with breads, brownies and cakes than with cookies however.

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Quercus January 20, 2014 at 4:49 pm

Thanks for the tip! Do you believe your ground flour is finer then Bob’s Red Mill Brown Rice Flour? I am new to GF and trying different flours. Because of the cost I was hoping to grind my own.
Thanks again
Q

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Kirsten January 22, 2014 at 9:57 pm

My home-ground flour is slightly better than Bob’s Red Mill, but you still notice the gritty texture. You should take a look at Sorghum flour which is not gritty at all and is usually more palatable than all rice flours (you can also grind sorghum berries with the Wonder Mill-works great).

My favorite part of grinding my own rice flour is that every rice is just a little different. Some create sticky gelatinous flours which help keep baked goods together and some are very dry making great shortbreads and scones. It really helps me fine tune my baking to make it palatable for my “glutiny” friends and family.

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Quercus January 23, 2014 at 1:30 pm

Thanks again. I am looking into purchasing a mill and your experience has been very helpful. The sorghum sounds good.
Q

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ronald paugh June 22, 2013 at 7:12 am

I would like to know if I can make sourdough starter with rye flour instead of wheat and do I do it the same as wheat. I just stumbled across your site very helpful .I am retired an love to bake bread

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Mary Lynch June 25, 2013 at 1:23 pm

Rye is supposed to be easier. I never made wheat but for my first try at this, I made “rye sour” or rye starter from this site:
http://www.homemadesbyarfi.com/2007/08/rye-sour.html

It cheats by adding some yeast at first, many recipes on line do (lots to choose from, I was intrigued by adding the onion slice to this one) but I was clueless… I just wanted to get used to how it should behave and how to keep it properly, so I wanted success. Then I came back here and followed all the great advice for baking with sourdough starter. Smells like heaven! I’ve been using this same sourdough for quite some time now. After this experience, I’d feel confident starting over (if necessary) or trying to culture sourdough even without the active dry yeast “cheat”. Here are 4 rye breads I baked today, 2 sizes, and with/without seeds…

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Lisa King April 6, 2013 at 7:22 pm

I am told the ceramic burrs on the German mill are synthetic and partially aluminum. Is this true?

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Barbara April 6, 2013 at 8:34 pm

I read the very same thing…

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Jason November 26, 2013 at 6:56 pm

We would love an answer to this as well, before buying one.

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Tom December 28, 2013 at 3:21 am

Ever get an answer to this question. I’d also like to know.

Tom C

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Lisa King December 28, 2013 at 6:14 pm

No one has responded, Tom. Sorry. I did purchase the KoMo Magic mill from another vendor and I love it. I cannot remember how I talked myself out of concern about the burrs, but I think it had something to do with my husband, an expresso afficianado, who has researched coffee grinders extensively and thought this was a good machine. Years ago, I had one of those electric mills that is a rectangle whose bottom collects the milled grain. It did not live up to its marketing and was noisy and messy. Good luck in your search for the perfect mill for you.

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Rick March 20, 2013 at 1:41 pm

Thanks for the review of the mills. It was very helpful.

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Barbara March 13, 2013 at 6:13 am

suggestion – place your grains in freezer for several hours or overnight before grinding..should keep the temperature lower if that is a concern.

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Kimber July 31, 2013 at 7:46 am

That is such a good idea. I use my vitamix to grind my wheat and it gets it very hot. I’m definitely going to do this until I can afford a real grain mill.

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Jacob Bakowski February 20, 2013 at 5:33 pm

Could you do a video on the hand driven mills?

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Breadtopia February 20, 2013 at 5:38 pm

Hi Jacob,

It’s high on our to do list.

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Jacob Bakowski February 21, 2013 at 5:40 pm

Thanks,

Love your site.

Jacob

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janice robinson February 3, 2013 at 6:00 pm

Thank you so much for this video! It answered many of my questions; I loved the tip about keeping the grains in the freezer to prevent heating the flour. However, I’ve been reading reviews and some people say that the Nutrimill “blows” a fair amount of flour and that while the Wondermill did not do so when the lid was applied correctly, it was hard to get the lid to fit on properly and also, hard to get it off. You didn’t seem to have any problem with either “blowing” or getting the lid on and off. Did you notice anything in regards to these issues?
Thanks for your help!

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Breadtopia February 4, 2013 at 8:59 pm

I’ve never seen a problem with flour dust on any of them but it does take a bit of strength to take the lid on and off on the Wondermill. It’s probably not going to be an issue for the vast majority of people.

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Cathy November 25, 2012 at 9:12 am

Have you ever tested the VitaMix blender for it’s grain-grinding ability? I noticed that it comes with a special container for grain/dry foods.

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Vimaladevi September 21, 2012 at 1:50 pm

1. Can’t thank you enough for your website and all the amazing videos and info! I’ve tried you recipes and have so much fun!

On the topic of grain mill, I know you talked about how hand mills on in a category in and of themselves… I’m curious if you’ve ever tried the Country Living Grain Mill.

I have this mill and I’ve fallen in love with taste and texture of the fresh milled flour, but I could use your help with the rising! I can’t seem to get a consistent rise on the bread using whole spelt grain. I’ve tried with a sourdough starter (homemade) as well as commercial yeast. It will start rising well (controlled the air temp) but usually when it’s in its final proof I see the lack of activity. Today, the bread seemed to fall during baking.
Do you think its because of the flour? It’s not nearly as fine as store bought… I use a little barley malt syrup to give it a little help at first, using your whole spelt sourdough recipe.

thanks again!

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Breadtopia September 22, 2012 at 6:22 am

Well, besides the normal challenges of getting a good rise out of whole grain doughs, it’s possible you’re letting your dough proof too long. When dough rises ok but then falls during baking, that’s what it tells me. Try to catch the timing of the rise so that you’re baking it before it has reached it’s full height. This only required modest psychic abilities ;-).

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Janet April 15, 2013 at 5:56 pm

Breadtopia,

I’m new to bread making. Thus far, I’ve been using the 5 minute a day approach and it’s great for my lifestyle. BUT, I want to learn more. So, I have been doing reading to learn how to work with the ancient grains. This leads to lots of questions, too. For example, would a sourdough bread need xanthan gum to help with the rise? I’m sure my question indicates my level of ignorance but since I don’t know the answer . . .. I ask. :-)

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Breadtopia April 15, 2013 at 6:33 pm

Xanthan gum is called for in many gluten free bread recipes, but it’s not necessary to get a good rise with any wheat based bread, ancient or otherwise. As long as your starter is healthy, you should be fine with the basics – flour, water, salt, starter.

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david April 4, 2014 at 8:11 am

Spelt is notoriously difficult to get a good rise out of so it is not surprising that you get a flatter loaf with that particular grain.

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Tianya Clark August 26, 2012 at 9:54 pm

This was an excellent video. I am about to start a project that requires milling my own grains and I have no idea what to buy. You saved me a lot of research and mistakes.

Thanks a million!

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fulu soshe August 12, 2012 at 5:32 pm

Hello,

I like nuts and because I do not eat meats, I am looking for a small electric grain mill to grain nuts that I eat as my meals (add to my oatmeal, or soup). Is it possible for you to direct me to purchase one which is easy to use, not too expensive and durable? Is it possible to find one from any store instead of online? I like almond, macdamia, peanut, or sesame seed, flex seed, etc. I do not make bread. Can I just use electric Coffee Grinder?

Thank you very much.

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Jeff August 2, 2012 at 1:29 am

FYI,
I bought a hand operated mill recently, (Country Living Grain Mill). I do enjoy hand milling my grain–I can almost hear the radio over the grinding. The flour made is every bit as good a grind as what I bought in the store (any brand) . I am certain the Wonder Mill Junior would do as well for half the price. It certainly looks like it in the video reviews and I like that you can grind nut butter if you want. Nothing wrong with that warranty either:
Warranty: Your Wonder “Junior” is covered by a Limited Lifetime Warranty for six full years from the date of purchase except for the stone burrs which are warranted for one year, and the stainless steel burrs which are warranted for a full lifetime.

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Kerri July 6, 2012 at 8:55 am

THANK you for taking the time to do this comparasion…finally I can make a decision on which mill to buy! Thank you!!!

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Bunni June 15, 2012 at 12:23 pm

This review was very timely. I have just started watching Fusion Grain with Chef Brad and he uses the NutriMill for grinding grains and beans. I like the fact that the WonderMill has a smaller footprint as I have a small kitchen and an unconscionable number of kitchen machines. The differences between the two don’t seem that great and beside the smaller footprint, I like the fact that you don’t have to start it before adding the grain or beans.

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Kirsten December 2, 2013 at 8:48 pm

The Wonder Mill also grinds a wider variety of materials. http://www.willitgrind.com/

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Joe F. June 7, 2012 at 5:57 am

Thanks for the reviews. I tried your No Knead recipe 2 days ago and with the exception of my stove running hot (I need to get a thermometer into it for a true measure), it was a great success!

In your reviews, you were taking the temp of the flour. What effect does over-heating the flour cause? Is it an issue with caramelizing or cooking the sugars and starches in the flour?

Thank you for your time,
Joe

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Breadtopia June 7, 2012 at 9:01 am

Hi Joe,

The issue of over heating the flour is a concern among some that it may compromise the nutritional value of the flour. The increase in temperature of the flour from milling is not enough to effect its baking properties.

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Sharon April 23, 2012 at 7:57 am

Hi
I would like to ask if you have any experience with the electric machines with the diferent electricity (220)in my country,israel.
Thanks
Sharon

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Gina - Gluten-free Gourmand April 16, 2012 at 11:38 am

Thanks for the video – that was very informative. Also, thanks for the tip on freezing the grain before grinding to reduce the heat of the finished product.

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Yoav March 10, 2012 at 8:41 pm

Thanks, this was very interesting. Do you have any experience with grain mill attachments for stand mixers to make flour?
Thanks,
Yoav

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Breadtopia March 10, 2012 at 9:31 pm

Hi Yoav. The mill attachment made for the Kitchen Aid mixer is probably the most popular. I think it’s pretty easy to find customer feedback on it with a Google search. I have no direct experience.

Eric

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Judi April 7, 2012 at 7:44 pm

Be careful with the Kitchen Aid. The mill attachment is very tough on the mixer. Now that kitchen aid has moved to cheaper parts, the mill can kill the gears in the mixer. I thought I was very careful with mine and yet my mixer died about the 4th time I used the mill. For the cost of the mill and the repairs, go with a stand alone grain mill rather than one on the mixer.

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Justin June 13, 2012 at 11:27 pm

Judi is absolutely right. My Kitchen Mill attachment just burned out the gears on the mixer. Speaking with the repair company this is extremely common. The bill was $115.

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HW Ryan March 10, 2012 at 9:52 am

This was extremely helpful!

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robert March 2, 2012 at 3:23 pm

Thanks for the demo of grain mills. My wife and I are looking for a hand mill. Can you comment on the quality of the ground flour with the Wonder Deluxe? Does it give a fine and consistant product? Time to grind isn’t a factor as we don’t have anything better to do anyway… :) Thanks.

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Breadtopia March 4, 2012 at 9:19 pm

Hi Robert,

The grind on the hand mills I’m familiar with, including the WonderMill Jr., is perfectly adequate for most baking needs, but never quite as fine as an electric mill. And even the electric mills aren’t typically quite as fine a store bought.

It’s kinda hard to describe the texture since the variation isn’t huge. You really have to feel it.

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shellie February 12, 2012 at 5:32 pm

thank you for the comparisons it helped

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