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760105 VitalMill - White
Mills all dry grains, beans, and lentils. Strongest, most durable stainless steel milling heads. Self-cleaning milling chamber. Extra large flour canister capacity.
Enclosed hopper with dust cover. Clog-free - new free flow air design eliminates gumming, jamming and plugging. 5 year warranty.
Warning: Do not attempt to grind oily seeds.
760200 Nutrimill Grain Mill 
New and innovative variable high speed grain mill. Mill grains and beans into fresh flour in minutes. Advanced technology includes: improved texture control; stronger milling heads; unique Force/Flow sound/air chamber design. 50% noise reduction, improved motor cooling and longer mill life. 20 cup bowl capacity. Weight 14 lbs.
737100 - Hand Grain Mill by Schnitzer
Made by Schnitzer. This manual mill grinds cereal the size of wheat and smaller from fine to coarse, using synthetic stones. This mill has the capability to grind small quantities of flour, but is also efficient in cracking grains for your breakfast cereals. Oily seeds can be ground alone on the medium or coarse setting and on the fine setting when mixed 1:1 with wheat or rye. This model is equipped with an accessory table mount bracket. Diameter - 4 1/2 inches. Height - 11 inches. Hopper capacity - 150 grams.
Why Mill Your Own Wheat into Flour?
Bakers and nutritionists agree that flours from freshly milled grains are far more nourishing and have a better flavor than flours which are a few days or even weeks old, but you can find out for yourself. Try milling several varieties, like whole wheat, rye, oat groats, buckwheat, rice, millet, corn, soybeans or barley. We think you'll be delighted with the results and hope you will enjoy your wheat grinder for years to come.Your Nutrimill will provide your family fresh flour from most dry grains, and from most dry, non-oily legumes and lentils. Including: Wheat (hard and soft), Oats, Rice, Dried Pinto Beans, Dried Green Beans, Popcorn (unpopped), Split Peas, Buckwheat, Rye, MIllet, Sorghum (Milo), Dried Mung Beans, Soybeans, Dried Field Corn, Chick Peas. Beans are recommended to be milled into a fine bean flour with the setting for course milling (3 o'clock position).
By making your own flour when you need it, your body absorbs all the goodness that nature packed into her wonderful seed grains. You get to enjoy all the delicate oils and vitamins that are so important to your health, but so easily lost or damaged in the commercial milling process.
Why should you own a mill for fresh flour? (And encourage others to do the same.)
1. Packaged "bread flour" is loaded with dangerous chemicals such as bromates, chlorine dioxide and benzyl peroxide which are detrimental to your health. Don't accept this!
2. Dr. William Kelly, cancer research specialist, says all essential nutrients oxidize from flour within 3 days of grinding. 40% of the nutrients have oxidized within 24 hours of crushing the grain. It is best to mill only the amount of flour needed.
3. Fresh flour tastes better and performs much better in bread makers.
4. Fresh flour contains vitamins and minerals missing in store bought flour including bran (nature's broom, helpful for weight control and a healthy colon).
5. Stored whole grain flours are NOT health foods. The germ oils become rancid within one week. Rancid oils cause deterioration of blood cells and accelerate the aging process.
6. Enjoy a variety of fresh flours by grinding your own rye, corn, rice, buckwheat, oats, amaranth, spelt, kamut, quinoa, durum, soy--wonderfully healthful for allergy rotation diets.