You know how much I love my grain mill, right? In case you don’t, you can check it out here.
As much as I love whole wheat flour, I’ve found that I just CAN’T use it in everything! Cookies, cakes, and pie crusts just aren’t the same when you use whole wheat as opposed to all-purpose flour. So, although, I’ve been super happy with our grain mill, I was wondering if there was a way to get a lighter flour from it. Apparently, the best way is to sift the bran from the flour. It’s not exactly like all-purpose flour but it’s a much softer, lighter flour. I’ve been wanting this sifter because it makes quick work of sifting large amounts of whole grain flour.
The final conclusion:
I LOVE IT!
This sifts flour at an incredible speed. It’s so quick and easy and gives me a much softer flour. The only negative that I’ve found is that for “almost all-purpose” quality, I’ve got to sift one batch of flour twice.
What to do with the leftover bran? That’s the part with a lot of vitamins and fiber so it’s good to try to fit it back into your diet. You can sprinkle it into cereal, on yogurt, make bran muffins or logan bread, etc.