Skip to main content

Why Make Your Own Flour at Home [Avoid Adulteration With Homemade Atta, Powders]

 As promised, let's explore the reasons to make your flour at home. If you are still unsure whether you should take the pain to wash, rinse, soak, sprout, dry, dehydrate, and pulse or mill your own flour at home, then there are strong reasons to do so. Let's see why you should make homemade atta from millets, legumes, pulses, and whole grains. This is in continuation of our series on making your own baking ingredients at home.

Why Make Your Own Atta 

1. Phytates are toxic anti-nutrients

Do you know that plants have naturally protective properties that they use to protect their flowers (fruits) from predators (humans included)?

Now, what is that natural protective cover? Plants develop a natural protective coating around their fruits (including grains/millets/cereals) that is known for its anti-nutrient effect. In that case, the cover containing phytic acid coating is toxic and binds around minerals, thus preventing their absorption in the gut. As a result, our bodies are not able to derive the benefit of these essential minerals, such as iron, zinc, manganese, copper,  phosphorus, and calcium.

Phytates or phytic acid salts affect the nutritional value of the grain, hindering the digestibility of protein and starch and inhibiting mineral bioavailability. Therefore, it is important to take steps to reduce phytic acid. How can phytates be reduced?

Parboiling is one way to do so, soaking, dehulling, germinating, fermentation, and roasting also help reduce phytic coating on food and improve nutritional quality. I prefer to soak, dehydrate, and dry roast millets at home before pulsing them to powder. 

What is Parboiling?

 It is one way to treat rice and millets. The method includes soaking millets or rice in hot water before drying and then steaming and drying and dehulling the grain. The process can improve the nutritional quality of food. However, the soaking temperature is an important factor to determine the loss of phytic acid during the process.

Research shows that parboiling can reduce phytate concentration. Increasing soaking temperature is the best way to reduce phytates and 80°C is the ideal soaking temperature. 

2. Adulteration

Well, we continue to harp on the fact that a wholesome balanced diet is a way to stay healthy. This includes whole grains, millets, legumes, and pseudocereals (such as quinoa, amaranth, buckwheat, water chestnut). Depending on one grain or cereal does not deliver the same dietary benefits, especially as our diets are drained of nutrition. So why not include different types of cereals and pseudocereals in our diet to make the most of each ingredient. What's more, even those with gluten intolerance can enjoy their meals, snacks, and tea time like never before. We have all types of flours available these days. But there is a lack of trust factor. 


The increasing amount of adulteration of food (including contamination) leaves us with doubts as to whether we are actually eating healthy in the name of health. I suggest avoiding marketing gimmicks and tall claims of food businesses that try to sell nutritionally deficient goods under the garb of such terms that sell - oats cookies (tons of such cookies that sell on the market are hardly 8-10% oats and 60-80% maida). Can you believe this? It's just one example.

Food adulteration is more than adding artificial colors and additives. When we were kids, our science lessons taught us of some kind of adulteration in food, and dad would specifically mention the addition of stones in pulses, papaya seeds in black peppercorns, and brick powder in red chili powder.. But there is much more to food adulteration than this. By consuming adulterated food products on a regular basis, we are risking our life and health. This brings us to the topic of discussion - why make your own flour at home?

3. Nutrient-rich, hygienic (Storebought flours vs homemade atta)

When you make your flour at home, it is 100% Hygenic and rich in fiber. Since you grind it at home or get it milled, you know it is pure and not mixed or adulterated with cheap ingredients.

Your homemade flour is 100% powder of the ingredient so it has the bran, endosperm, and germ intact when you powder the same, giving you fiber, protein, and nutrients.

But when you buy from the store, can you get the same guarantee?

My experience with homemade millet flours vs storebought atta

Making your homemade millet atta gives you the guarantee that it is packed with nutrition.

Additionally, when you make millet flour at home, you follow the whole process of soaking, dehydrating, and milling. This ensures the reduction of phytates. 

Many of you wonder why some flours have a bitter taste!

the prime reason is that you get those flours ready to use from the market. If you have read about the phytates above, you can relate the bitterness to phytic acid.

What does that tell you about market flours?

Well, that means they simply run the millets in the mill instead of soaking these ancient grains overnight to reduce the bitter phytic acid. But when you make the same flour at home following the same cycle of soaking, drying, and milling, the flour is sweet and not bitter.
My experience of making homemade ragi sprouted flour gives me strong reasons to make it at home. The story is the same with any homemade flour versus store-bought stuff.

So now you have got a strong reason to not hesitate from putting the effort needed to make hygienic, healthy, pure, unadulterated, unrefined flours at home, which taste yum, are packed with nutrients, and smell amazing too.

What flours can I make at home?

how to make sprouted whole wheat flour at home

How to make amaranth flour the right way

How to sprout barley and make barley atta/sorghum flour

How to make cornmeal at home (makki ka atta)

how to make sprouted bajra atta

 [How To Make Millet Flour At Home From Any Millet| Homemade Millet Atta [Easy Millet Recipes]

how to make Horlicks at home

How to make protein powder

how to make little millet flour (vrat ka atta at home)

how to almond flour at home

How to make chatua powder at home (Odisha's horlicks)

How to make sprouted ragi atta at home

How to make poha atta at home

How to make allspice powder at home

How to make soy flour at home

How to make amchur powder at home

How to make lemon powder at home 

How to make onion and garlic powder at home

How to make dehydrated milk powder at home

why make your own milk powder at home?
Storebought powder has certain additives, including sugar, sucrose, and fillers, which we do not want to ingest.
So making dehydrated milk powder without sugar is a good idea.

How to make spinach powder at home

How to make orange powder at home

How to make kasuri methi at home

How to make beetroot powder at home in airfryer

How to make chana sattu atta at home

How to make peanut flour at home

How to make besan at home

How to make curry leaves powder at home in airfryer

How to make desiccated coconut powder at home in airfryer

How to make butterscotch praline with jaggery

How to make whole wheat roti panjiri in airfryer

How to grow methi at home

How to make coconut flour at home

How to make chocolate at home (vegan)

How to make tutti-fruity at home

How to make urad dal atta at home

How to bake lentils in airfryer as a healthy snack

How to make rice flour and masur atta at home

How to make tomato powder at home

How to bake cabbage pakoda in airfryer

How to make strawberry jam with jaggery

How to make gluten-free flour at home

How to sprout methi at home

How to make coriander leaves powder at home

How to make garlic powder at home

How to make lemon jam with jaggery

How to grow spinach from waste

How to make apple butter at home

How to make tulsi powder at home

How to make sweet curd at home

How to make coconut butter at home

How to make flax meal at home

How to make aromatic coriander powder at home

How to make almond flour without soaking

How to make quinoa atta at home the right way

How to make diabetes-friendly atta at home

How to sprout lentils (mung beans)

How to make moong atta at home

How to make oatmeal at home


Popular posts from this blog

How To Make Weight Loss Cookies With Oatmeal | Diet Biscuits | Crispy Weight Loss Cookie Recipe Easy No Oven | Airfryer

Weight loss cookie recipe is hee - sugarfree, baking powder/soda free. Who says you cannot munch on cookies when on a diet? Of course, people will tell you a thousand tales to avoid calorie-laden cookies. But what if weight loss cookies are homemade with the best of ingredients available? weight loss cookies: a simple cookie recipe| airfryer cookies Okay wait! What does a weight loss regimen look like? What is the best food to eat on a diet? Which foods are best avoided for weight loss? Well, not a simple question, right? Worry not! This blog will help you find the key to living healthy following a healthy lifestyle. We live, eat, and talk healthy!! It's anywhere, anytime health on our minds. Of course, the only drawback is we do not breathe healthy, for there are so many pollutants in air these days that you cannot step out of your home without a burqa!!  Anyway let's come back to the w eight loss cookies recipe. Did I tell you this is a no baking p

Sugarless Besan Ladoo : A Healthy Chickpea Gluten Free Recipe

besan ladoo Is chickpea gluten free? This is one of the most common question asked by few besan lovers. I have always been fond of besan (gram flour) ladoos. But hubby doesn't find them interesting enough to relish them. Yes, I am not joking. He loves boondi ladoos. So I have never tried making besan ladoos before. This Diwali, I wanted to give my favorite ladoos a try. But yes, the health freak in me questioned whether I was really prepared to give in my health goals to relish my favorite besan ladoos. Then the thought of giving a twist to these ladoos struck my imagination. The rest is history - the besan ladoos use just 1 tbsp of ghee (clarified butter) with no SUGAR. Yes, I have given myself the freedom to substitute sugar with dates in this recipe as well. Dates lend subtle sweetness to the recipe! So you can enjoy the delicacy guilt free! To my surprise, when I offered hubby to taste them, he said "these are really good." Need I ask for more? But

Harmful Effects of Artificial Food Colors [How To Make Natural Colors at Home]

Artificial food colors make food look more appealing. Brightly colored foods attract the attention of consumers, especially children. You might not be aware of the risks and dangers of artificial food coloring on your health. food color dyes: source wikimedia commons Do you know color additives are synthesized from petroleum byproducts? Artificial food dyes are also sourced from raw materials obtained from coal tar. Since they are cheaper and more stable under intense heat and light conditions, artificial colors have become widely popular in the food industry. They may be used to standardize the color in products that may lose color during the production process. Food dyes make artificially flavored foods look more appealing. Artificial colors are often added to certain food products to intensify their natural color. You might find Red #40 in foods that do not contain real fruit (cherries or strawberries) but use artificial fruit flavors. Most common " colored &q