Making Your Own Flour

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I'm Erin Allmann. I love family, friends and food. A lot. I live in a teeny, tiny apartment in a place called Paradise with a wonderful boyfriend named Brett who cooks much better than I do. We both happen to be fantastic at eating and whenever we're not doing so, (which isn't all that often), we try to stay occupied outdoors. We're also two of the biggest nerds you can ever find, so excuse the occasional o-chem, bio, Harry Potter, or Star Wars reference.

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So, I don’t know about all of you out there, but I grew up in a household that did not idolize Martha Stewart. I may or may not be mildly obsessed with all her craft products and drool-worthy recipes now, but growing up I thought she was a weirdo. Like, seriously. On her shows back then she would do something like, I don’t know, make butter, and I swear it would start with milking the cow. Who has a cow in their backyard to milk?! I buy my butter at the store! Her jam recipes would start with growing your own insert-fruit-here, and people, her breads may as well have started with growing your own wheat as far as I was concerned.

My point is, Martha Stewart is known for doing things the hard way: from scratch. And in my youth full of boxed cake mixes and easy bake ovens, that made absolutely no sense to me. But these days, I really relish making things from scratch. There is an immense amount of pride and satisfaction one can get from creaming together butter and sugar, mixing in eggs and flour, and coming out with something amazing. And I’ll tell you another little secret: homemade stuff tastes better. Really. Even my biggest flops in the kitchen usually come out miles ahead of anything packaged in plastic. So for awhile now I have been baking my own breads, making my own pasta sauce, and always, always baking all my sweets from scratch.

In baking, and in baking bread especially, one can end up with a ridiculous amount of flours. I literally have at least 6 different kinds of flour in my cupboard, and people, I only have one cupboard in my kitchen. So suffice it to say flour is taking up quite a bit of room in my teeny kitchen. So I learned a trick, and I want to share it with you. It isn’t exactly a recipe, but it’s a trick that I promise you will want to use. The bullet can make flour. In literally seconds. Throw some oats in your bullet, top it with the flat blade, and in five seconds you have oat flour. Throw some flaxseeds in your bullet and in six seconds you have flaxseed flour. Quinoa, almonds, rice? Ten seconds. I’m serious here people. Do you know what you can do with this capability?! The possibilities are endless!

With oat flour you could make the best granola bars I’ve ever had. Or bread that is secretly healthy. With almond flour you can not only make fabulous cakes, you could make the fanciest french cookie in existence. You’d be a star! With homemade rice, quinoa, coconut and other flours you can make gluten free baked goods, mix up your flours in bread for extra nutrition you need but never really want to eat. Are you getting the picture here? To buy a bag of oat, quinoa, or almond flour is expensive. Almond flour where I live is something ridiculous like $9 a bag. But I always have almonds in the freezer, and whole they are less than $6 a pound. So by making your own flour you are not only eating something that is fresher, but you’re saving a ton of money in the process. So. I urge you. Try your own. Not going to lie, the first thing I made was these granola bars and I am pretty much obsessed with them now. So all I’m saying is that’s not a bad way to go.

So. Will you try it? Will you grind up your own flour? What are you going to make with it?? I’m so curious!

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