NutriMill Classic Owner's Manual

8
• Rotation and use of grains is as important as the rotation and use of your other
perishable food items.
GRAIN INFORMATION
• WHEAT - Wheat contains the highest gluten of any grain. Gluten provides the
elasticity in dough, causing the bread to rise.
• WHOLE OAT GROATS - A versatile grain that can be used in cereal, cookies, breads,
pancakes and waes. (NOTE: rolled oats will NOT feed into the NutriMill
®

Do not mill steel cut oats or rolled oats).
• RYE - An excellent supplementary grain to wheat or in recipes that call for corn or
oatmeal as part of the our. Bread made entirely from rye makes a moist, dense
loaf. 2 parts rye to 5 parts wheat will make a great light bread. It has less gluten than
wheat.
• RICE - Low in both fat and sodium, high in carbohydrates, and rich in iron and many
of the B vitamins. Rice makes delicious breads with a cake-like texture.
• BARLEY - Try barley as a supplement in wheat bread at 1 part barley to 5 parts wheat.
• MILLET - Millet's eect and avor in bread is similar to corn. 1 part millet to 5 parts
wheat is ideal. Too much will make dense bread that separates from its crust. At the
right amount, it adds crunchiness.

NutriMill Classic Specifications

General

Brand	NutriMill
Model	Classic
Category	Grinder
Language	English