Most of the flour I make is Whole Wheat Flour. I purchase the wheat berries in bulk, 25 pound bags or in 5 gallon buckets, (45 #) I have purchased it from Walton Wheat, Wheat Montana and a few local sources.
I have used Hard Red Wheat, Hard White Wheat and Soft White Wheat.
I prefer the Hard White. The Soft White Wheat is for pastries and is not used in bread making.
The hard wheat berries have a long term shelf life. 6+ years.
The soft white wheat berries have a shelf life of about 6 months but can be stored in the freezer for longer storage.
I have three grain mills.
A Kitchen Aid Grain Mill which is an attachment for the Kitchen Aid Mixer, and was my first grain mill purchase. I found out very quickly that it does not make a fine enough flour for me! The one benefit that it does have is the courser settings that allow you to have cracked wheat.
Average Price is 130.00
I also have a Back to Basics Hand Grain Mill which I purchased for emergencies. I have used it twice, one of those times being yesterday to take pictures. It is a simple, reliable hand grain mill.
If you do not expect to make much flour it would be a good fit. It has a clamp that you use to attach it to a counter or table. You put the wheat in a hopper and use a hand crank. It takes about 6 minutes to grind one cup of flour, and it will give you a little work out!
Average Price is 78.00
The grain mill I depend on is the K-tec Grain Mill. It is very easy to use. You place the top (which has the motor) on the bottom canister and snap into place. You put the wheat in the hopper and turn it on. It grinds up to 24 cups in 8 minutes. It is loud! Some of the other Grain Mills are quieter, but as I mentioned before, 20 plus years later and I still use it on a regular basis, so I see no need to replace it.
Average Price is 179.00
You can replace white flour in almost any recipe. 1 cup white flour=3/4 cup plus 2 T wheat flour.
Wheat flour breaks down more slowly in your digestive system, gradually increasing its use is a good idea!
I started with replacing 1/4 of the white flour in the recipe with the wheat flour, then with 1/2 and now I use mostly wheat flour.
Wheat flour has 60 percent more fiber and vitamins than the white flour does. It is a good alternative!