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 h ome. 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 a
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