gluten free

Price Drop For The Nutrimill Grain Mill

Price Drop For the Nutrimill Grain Mill

Nutrimill grain mill and mini seed millAs promised, the price on the amazing Nutrimill grain mill has been reduced significantly today! Check it out – just $219.99 for the Nutrimill alone or $229.99 for the Nutrimill + mini seed mill.

Order today, and we’ll ship it right to your door for free!

The Nutrimill will turn any grain or non-oily seed (like quinoa, millet, amaranth, etc.) into flour. Make your own whole wheat flour FRESH and experience the night and day difference in the flavor of your bread. Or mill your own healthy gluten-free flours. It’s tons cheaper than buying ready-made mixes, and much better for you because it’s fresh.

And consider adding on the mini seed mill for just $10 extra. It’s about the size of a coffee grinder, and powerful to grind small batches of spices, oily seeds, or even fresh coffee.

We love the removable grinder bowl of the mini seed mill. No need to wrangle a cloth around between the blades to clean it – just remove the whole grinder bowl to wash it out.

Gluten Free Buckwheat Pancakes

Our daughter has been avoiding wheat for the past 6 months or so, having discovered that her skin clears up nicely when she does. But, as many of you know,coming up with gluten free recipes can be a challenge. This recipe was an immediate winner with the whole family, husband included.

We have always added a little bit of buckwheat – really only a handful – to our pancake batter, milling it fresh in our Nutrimill. But this recipe is made entirely from buckwheat flour, lightened by an overnight soaking in yogurt or buttermilk, and by beating the egg whites until they’re stiff.

Since this batter is so light, it works well in a waffle maker too.

Here’s the recipe that feeds our 

family of 7.

4 cups of buckwheat flour

4 cups of buttermilk, yogurt, or kefir

2 tsp. baking soda

pinch of sea salt

2 tablespoons maple syrup

4 tablespoons of butter, plus more butter for cooking

10 eggs, separated



In a bowl, mix together the flour and yogurt, buttermilk, or kefir and leave it out in a covered bowl overnight.

Buckwheat pancake batter soaking overnight











In the morning, melt the butter in a small pan and allow it to cool.

Separate the eggs, being careful not to get any of the yolk into the whites. Then beat the egg whites until they’re stiff.

You want to add the baking soda to the flour/yogurt mixture carefully so you get the best rise, so what I do is combine the melted butter, egg yokes, and baking soda, salt, and maple syrup and add this mixture to the flour mixture at the same time I add the egg whites. This way, the whole thing can be stirred once. Gently fold all the ingredients together. Then ladle onto a hot, buttered griddle; flipping each pancake once after it becomes bubbly.


Serve with plenty of butter and maple syrup!