My Review of the NEW Harvest Mill


Just last fall, NutriMill introduced their newest edition, a beautiful electric grain mill called the Harvest Mill.  I brought one home to use several weeks ago.  I’ve owned a NutriMill (what they now call the Classic) for around 10 years and have been very satisfied with the quantity and quality of flour it mills.  However, it does NOT simply crack grains, nor does it make a very coarse meal (such as cornmeal).  So, when I wanted to make fresh cornmeal, I would run a couple cups of dried corn through my Wonder Junior Deluxe (a manual mill).  NOW, with the NutriMill Harvest Grain Mill, I can make fine flour AND cracked grains and coarse meal – in short order!

I love that this mill looks good enough to grace my countertop all the time, takes up very little room, and because of its accessiblilty encourages me to use it more frequently!

Milling a few cups of fresh flour for a recipe, whether it be wheat, spelt, rye, rice, or even garbanzo bean is quick and easy!  I set a timer when milling wheat and it made 3 cups of fine flour in just 1.5 minutes.  Times will vary of course depending on the grain.  For those who are eating a gluten-free diet and wanting to eat healthier and save some money too, I highly recommend this mill for easily making alternative flours such as brown rice, corn, or garbanzo.

Here’s a close-up view of the hopper with corn in it.  Turning the knob with the red marker clockwise grinds more finely and turning it counter-clockwise makes it more coarse. I found it produced lovely cornmeal by having the red marker right in the front and center!


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Set a bowl or glass measuring cup under the spout (tall and narrow is best for less dust) .  There’s a simple power switch on the side of the unit.

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With an easy twist to the right, the hopper is removed and the stones are exposed.  They can be brushed clean with a soft brush and are also easily removed for cleaning, if necessary.


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 Here’s an easy recipe for delicious fresh Corn Bread!

Corn Bread

3/4 C. freshly ground cornmeal

1 C. flour

1 t. cream of tartar

1 egg, well beaten

1 C. sour cream or buttermilk

1 t. each baking soda and salt

1/2 C. sugar

2 T. melted butter

1/4 C. milk

Mix all dry ingredients well.  Add remaining ingredients and beat thoroughly.  Pour into greased 9 inch square pan and bake at 425* for 20-25 minutes.

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