feelin flakey...thinking about getting a grain flaker

[bornthrifty]

anyone have one?
it occurs to me that I might use it a lot, (especially now that I have discovered the joys of soaking grain....)
anyhow,

I am looking at possibly getting one to atttach to my kitchenaid,
but would prefer a hand crank model,
can anyone boast about theres

what I thought would be good about hand crank is that I could also grind for flour (course flour) if the electricity were to go out, but it looks like most of them have to be fastened to the counter, and I dont really have a goood spot for that...(any counter overhang)

also hoping to find one thats compact so I can store it easily

thanks for your ideas

 

[freemotion]

I have the one that attaches to the KitchenAid and it works great!

 

[Boogity]

I find that all that kind of stuff is sooooo expensive. Even the old used ones. I would love to have a grain mill but it doesn't fit into our budget.

 

[freemotion]

If you have made the switch to whole grains and making most or all of your grain stuff yourself, then a grain mill pays for itself fairly quickly. Rancid whole wheat flour at Whole Foods is at least four times what I pay to make my own flour. Probably more now, I haven't bought any in a while....and I'm not even talking organic.

 

[Bubblingbrooks]

We have a Bosch, and some of the Family Mill parts that go with it. Our roller/flaker can be used on the Bosch, but I keep it set up for hand cranking instead.
Its a very good tool!

 

[bornthrifty]

boy I know what you mean about pricey

I would have never thought I would be buying this sort of stuff myself,
but poor health has brought me to whole fresh grains that I soak


(most people of european decent have a tough time digesting grain, most lack an enzime that other cultures have that help digest grain... that's in part why our pioneer mothers soaked grains, sprouted grains and in part why they made sour doughs...this process sort of predigests the grains, and also removes the anti nutrient phytate...when you can't soak try putting real honey on your bread and let it sit for 15 minutes before you eat...any how...I went from thinking I could never eat bread again, and supplementing for the vitamins that I needed, to realizing that the vitamins that helped me the most are available in fresh ground grain,( but not in the processed grains)...then I found soaking....and well here I am...and the whole rancid thing, well, my body can now digest real grain and oatmeal that's been soaked (and oh it is so satisfying, and tastes so good!)...but give me something from the store and I think I might die from the pain...so I am giving more weight to the rancid bit tooo...anyhow just wanted to add these thoughts incase any one was curious...I now have lots of fresh grain here and am thinking I should try to flake it too...instead of buying my flakes at the store....(the organic fresh flaked was good on tummy...but not regular store...an aha moment for me!) also left wondering if some of the IBS and chrons....and such could be rememdied by some of these old fashioned ways...just wondering...it helped me anyhow)


might get the kitchenaid(the family mill one that you can put on the kitchenaid can be hand cranked too which is good) if it's not to bulky, or I might get the marga flaker for it's versatility if needed, and it seems to be sort of compact...I know it's pricey...but I am now converted for my health....

of course my mom is quick to point out that mcdonalds now sells oatmeal...and how good it tastes, lol....(insert rolling eyes smiley here ; )

 

[ORChick]

I have the Family grain mill - http://www.pleasanthillgrain.com/family_grain_mills.aspx - the hand crank model but with the attachment so I can use it with my Kitchenaid. I've been quite happy with it. There is a flaker that fits as well, but I didn't get that.
So tell me, what sort of things do you use the flaker for? Beyond oatflakes for porridge occasionally, and a few for meatloaf I don't use many flakes.

 

[bornthrifty]

well now that I soak my grains or flakes, I want more flakes cause they taste so much better than before, (and now don't hurt my tummy) and are very filling, and cheap for breakfast

I use flakes for oatmeal and such
meat loaf
and add them to breads also

I have rye and wheat that I intend to flake also, and soak, and then cook up into a hearty breakfast that sticks to your ribs

for me, now, I see flakes as the base just as folks might use rice or noodles are the base for many dishes

we add fruits and nuts and syrup to our oatmeal other grains to come up with a variety of flavors (each very different) fresh flaked tastes better, tried store bought and then soaked it and it was sort of mushy yucky textureless, but fresh was pleasing and left us wanting more,

I because of my food issues have a variety of grains on hand now (cause I was experimenting) and wish to use them quicker than just when I bake..so think flaking will be a painless way to add the nutrition of fresh grain tp our diet, with out all the work of bread

I guess some people will use grains as a dinner dish to like for casseroles and in addition to soups...(but I think not flaked just whole)

hth