Author Archives: Robin Asbell

About Robin Asbell

Robin Asbell is the author of six cookbooks, including the New Whole Grains Cookbook (Chronicle Books) and her latest, Gluten Free Pasta. She has published hundreds of articles in national magazine and on websites, many of them on the topic of whole grains. Her love of whole grains motivates her to create new and exciting recipes, many of which she publishes on her blog. She is a Culinary Adviser to the Whole Grains Council and a Spokesperson for the Grains For Health Foundation.

The Grain Mill Challenge was a good exercise in getting motivated to use fresh, whole flours. Most people don't realize that unless a commercial flour says it it stoneground, it is made by separating the bran and germ, grinding everything separately, and then re-assembling the parts. There is a growing movement of experts and artisan bakers in this country who believe that this process removes crucial parts of the grain from the flour, and compromises its nutritional qualities. We all know that freshly ground is better, whether it's coffee, pepper, or kamut. Grinding fresh flours with the Wondermill is easy and fast, and creates a superior tasting flour. It also allows me to make flours that are not easy to find in stores, like kamut, and saves money in the process. I'm thrilled to have a tool that makes me a home-miller. All tmy baked goods have extra flavor, thanks to my freshly ground flours!