243. Two Surprising Things You Can Mill Besides Wheat

Your grain mill can do more than grind wheat berries.

In this episode we explore 2 lesser-known grains that can bring new flavor, variety, and protein to your homemade kitchen: field pea flour and fresh-milled cornmeal.

You’ll learn how to turn whole, dried field peas into a protein-rich flour, how to use it to thicken soups and gravies or add protein to your favorite baked goods, and why you shouldn’t try baking with it as your only flour.

Michelle also shares practical tips for protecting your grain mill when grinding larger seeds and removing the tough outer hulls from pea flour.

Then, discover why freshly milled corn tastes so different from store-bought cornmeal, how to choose the right corn for milling, and simple ways to use it in cornbread, tortillas, pizza, and English muffins.

If you love making real food from scratch, this episode will encourage you to look beyond wheat, experiment with ingredients you may not have considered, and discover new ways to make your everyday homemade food even more delicious.

This episode's sponsors:

https://www.hearthandhomesteadstore.com/shop Use Code SOULYRESTED to save $$

https://soulyrested.com/coffee

https://soulyrested.com/teas

Grab my Pantry Checklist (loaded with discounts on my favorite ingredients) for free right here: https://soulyrested.com/pantry/

Go here to get special offers for podcast listeners in your inbox: https://soulyrested.com/podcast/