NutriMill CLASSIC Owner's Manual page 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 waffles. (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 flour. 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 effect and flavor 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.
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® Classic.