Grain Mill Question

[JanetGroene]

I have an electric grain mill used for wheat and occasionally other small grains such as oat groats or barley. I've ground corn with it but it sets up rather a clatter. Anyone have experience grinding larger items such as dried garbanzos? I don't want to ruin the mill or, worse still, get bits of machinery in my flour. Speaking of tooth-busting bits in flour, I tried for a while to take the advice of others who use a blender to make flour, but finally went to a proper grain mill. No matter how well I blendered, I still had to sift the flour first to remove hard bits. It got to be just too much trouble.

[KEG]

I run some flour through twice. First to get a rough grind, second to produce fine flour. It take a bit of practice to learn what works best.

I have found that grinding higher oil seeds first followed by low oil seeds keeps the grinding head from gumming up.

Matthew

[JanetGroene]

This mill has a setting for coarseness but I haven't tried a course grind. Is that how one makes corn grits? A finer grind for polenta?