This post contains an affiliate link. If you purchase through my link, I may earn a commission at no extra cost to you.
There’s something satisfying about pouring wheat berries into my NutriMill Classic and having fresh flour ready for a loaf of bread. It’s become a normal part of baking in my kitchen, and I genuinely enjoy it. But if you’re looking at the price of a grain mill and wondering whether you would use it enough, I understand that question.
I can’t decide whether a mill is worth it for your kitchen. But, I can tell you why I keep using mine, what I think makes the Classic a good value, and where I would start if I were new to fresh-milled flour.
What made milling worth it for me
I like being able to choose my wheat berries and mill flour when I’m ready to bake. The flour smells wonderful, and I love using it in bread and pizza crust. Milling adds a step, of course, but it’s a step I enjoy.
I’m also baking with the whole wheat berry. That means the bran, germ, and endosperm all make it into the flour. The Whole Grains Council explains these parts of the grain and how refining white flour removes the bran and germ.
That distinction matters when we talk about nutrition. Whole grains provide fiber and nutrients that are reduced when flour is refined; Harvard’s Nutrition Source has a helpful explanation. What makes milling at home so appealing to me is that I get to choose my wheat berries, grind the flour right before I need it so it maximizes nutritional value, and use every part of the grain in my baking. With my NutriMill Classic, fresh whole wheat flour is something I can make whenever I’m ready to bake, and that’s a big reason I keep reaching for it.
I usually mill what a recipe calls for instead of making a big batch to store. Once the wheat is ground, oils in the germ make whole wheat flour more likely to go rancid during storage than intact wheat berries. Utah State University Extension explains why. If I do have flour left over, I seal it and put it in the freezer.
Why I chose the NutriMill Classic
Once I knew I wanted to mill regularly, I wanted a machine that made it easy. I’m happy with my Classic because I can use it for the amount of flour I need without making milling feel like a project. It has adjustable settings, and Nutrimill lists a 12-cup grain hopper and 20-cup flour bowl.
I also paid attention to how warm the flour gets. NutriMill says the Classic’s airflow keeps flour around 118°F while milling, and I like that cooler-running design. If the wheat gets too hot, it can remove some of the nutrients.
The other things I value may be less exciting, but they matter when I’m spending money on an appliance. NutriMill sells replacement parts, including filters, bowls, and lids. I like knowing I can replace a part if I need to, and the parts I’ve looked at have been reasonably priced. NutriMill also lists a five-year warranty for manufacturing defects and a limited lifetime warranty on the motor and milling heads. You can read the full terms on its warranty page.
Put those things together with how much I enjoy using it, and I think the NutriMill Classic is the best grain mill for the money for me. I haven’t tried every mill, but I’m comfortable recommending the one I use.
Would I buy a mill if I were just starting out?
If you already love baking whole wheat bread and want to make it with flour you milled yourself, I think it’s worth considering. Just remember that a mill needs a place in the kitchen and makes noise while it runs. The Classic is for suitable dry grains, not nuts or oily seeds; NutriMill has a guide to what it can mill.
And if you’re ready to try milling, keep your first bake simple. Pick one recipe and make it! My fresh-milled whole wheat bread and fresh-milled pizza crust are two options.
I also put together a free Fresh-Milled Baking Starter Guide with wheat berry suggestions, first-batch tips, and recipes to try. It’s for anyone who wants to understand the process before jumping in.
The grain mill I use
If you decide the Classic is a fit for your kitchen, you can find it here. I may earn a commission if you buy through this link at no extra cost to you. Enter SANTAROSA at checkout and get $20 off your order!
Have you tried milling your own flour yet, if not what’s holding you back? Let me know in the comments!
Leave a Reply