Been looking at grain mills. Most will not do oily things like nuts. You have to look specifically for those that say nut butters. I have seen several on amazon. Out of my prrice range mostly. Considering a peanut butter maker. There are some cheep ones. Let me know what works. I'm very broke so do a lot after research before I buy.

I air dry the egg shells. Then hand crush slightly or crush with something into a container. Then I dump them into a paper lunch bag. Then I roll a wine bottle over them while they are in the bag. Shake the bag and roll again. Rinse, Repeat. It is very satisfying to hear and feel them crunch under the roller. OK to toss into the bin folded closed bag and all. Whole shells are cool to in order to make hide away spots for the worms. Plus they should make air pockets or if enough are used air channels into the compost. Placed cup shape up they can even collect and hold water for drier times. Just keep piling on food and bedding. Or put the crunched up shells into a sprinkling container and have fun sprinkling an even layer on to the bin periodically. One can even sing the worms a special song while giving them their calcium boost. I suffice with "Heeeeeeeeeer little wormies, wormies!" It seems to do the trick.

1. Coarse flour equals coarse baked goods. Fine flour = fine baked goods. It's not that you can't use coarse flour for baking, but if you do you should expect different results than what you get with fine flour. In order to have a fine crumb for a Whole Wheat Angel Food Cake, or other delicate baked goods, you must have fine flour. You also need the right type of wheat - as well as the correct grind. Use soft wheat for baked goods where you don't need a lot of gluten development (pastry, cake, quick breads, some cookies, biscuits, etc.). I mill 3 parts soft white wheat with 1 part oats or spelt to make a low-gluten "cake" flour. If you already own the Ankarsrum attachment, run the grain through on a coarse setting (if it's adjustable), and then run the coarse flour through the mill on a fine setting and see if it's any finer than just one pass through the mill. This is a common "fix" for some mills, but it also entails more work/mess/time. It will also help prevent the motor from over-heating. Most of the mills used on the multi-task machines and stand mixers tend to NOT mill fine flour and also over-work the base motor, so keep to small amounts of flour at any one time, do the coarse setting first, then the fine setting. Allow the motor to cool between batches if you need to mill a lot of flour. 2. There is not a "perfect" mill, which is why I have a number of them. I also teach classes about home milling, so that's another reason I have a number of mills - for demonstration purposes. Do your homework so you are familiar with all the different types of mills and their milling characteristics - "stone" (which are actually any number of natural or composite materials which can chip, shred, crack and break - and if your grain is too moist for milling, stones will glaze over and you will need to remove and clean the stones); cone and burr mills (generally for coarse milling); as well as impact/micronizer mills (the newest and fastest method where the grain "explodes" into tiny particles as it passes through the fast-moving "teeth", rather than being pressed or ground between stones or burrs). 3. If your goal is to mill large amounts of grain into fine flour in a short amount of time, I'd suggest an impact/micronizer mill - a Nutrimill or Wonder Mill. The Nutrimill edges the Wonder Mill out only by a slight margin because you can load the Nutrimill before turning it on, it can be stopped even with the hopper full, and it has a "coarse" grind that the Wonder Mill can't duplicate. Even though they call it a "coarse" grind on the Nutrimill, it is actually a fine-grind for cornmeal. It's more like semolina in size (and what I used to mill durum wheat for a wholegrain semolina type product for making pasta). The texture of the baked cornbread using this so-called "coarse" grind on a Nutrimill will be more cake-like because it is so fine. You shouldn't stop the Wonder Mill in the middle of grinding (someone accidently unplugging it, or during a power outage) or you can clog the machine, and it needs to be ON when you load the hopper. Cautions: -I wear earplugs when using my electric mills due to noise. If you have children, I'd suggest they stay out of the room during milling to protect their ears. -Make sure the Nutrimill canister is pushed in properly (there are embossed words "YES" and "NO" on the base and the canister needs to be past "YES") or you will have flour everywhere. -Make sure the hose connecting the Wonder Mill and its canister is properly connected or you will have flour everywhere in your kitchen. -On the Nutrimill, I apply cornstarch to the rubber ring to keep it from sticking. I use a soft, natural-bristle pastry brush to remove the flour off the cover and the cup and brush it into the canister - so there is very little flour actually lost during milling or clean-up. I did the same with the Wondermill (which was known as the Whisper Mill when I owned it) and I also used a narrow bottle brush to clean the flour out of the connecting hose. -The electric mills can "walk" because of the vibration, and have been known to fall off counters, so keep an eye on it, or place it on a silicon mat (Silpat) to keep it from wandering and becoming yet one more victim for appliance "heaven". 4. If you watched the videos plllog linked to, I have owned or currently own all but the Wolfgang. If I could only keep one mill (which would be a very sad day indeed), I would keep the Wonder Mill Junior Deluxe (the hand mill) because of it's versatility. There is an adaptor for the Wonder Mill Junior Deluxe so you can power it with an electric drill if you need speed. I also have a Family Grain Mill with the motorized base, which is another good choice and also has a number of attachments you can purchase for it to expand it's use besides milling. 5. If you plan on doing any kind of coarse grinds or grits, you will want a hand mill for that - something that will adjust accordingly. I use a Corona Corn Mill for medium and coarse grinds of cornmeal, multi-grain/bean/seed mixtures, or hot cereal (Farina, Cream of Rice, Cream of Wheat, etc.), or will use my Family Grain Mill or Wonder Mill Junior Deluxe. When milling grain for cooked cereal (or cereal blends), be sure to sift out the flour or you will end up with glue in your cooked cereal. The same goes if you make cracked wheat or bulgur. 6. You can't mill small grains (teff, amaranth) in all mills, nor can you mill oily seeds (flax, poppy, etc.), so I have a Porkert Seed Mill for milling small seeds into flour. I can also use my coffee/spice mill, Wonder Mill Junior Deluxe, and Family Grain Mill. 7. If you would like to mill grain into flakes, that requires a flaker mill. I have a Marga Roller Grain Mill for flaking, and it will also grind a coarse grind of flour and coarse flakes, as well as crushing the entire seed into a flake, but can't be used for something hard like corn or beans. Flaking grain will shorten the cooking time. You can add a flaker mill attachment to the Family Grain Mill. 8. If you are considering hand mills, make sure you can easily store it and have something it can be attached to (either permanently or temporarily). You will also want to store it in a dry environment so nothing will rust. I have a grain cart I roll in and out of my pantry when I want to use it. I store my hand mills on the shelves, and they can attach (clamp) to the thick wood top. As to the infrared heat apparatus, I don't have any information to add. I use the "dancing drops of water" test on a griddle. -Grainlady

I mill my own flour from a wide variety of grains/seeds/beans, so I've also learned gluten levels and how they work in baked goods. Although the 10-grain flour contains wheat flour, it's not clear how much is used in the mixture. Probably a large portion is wheat because it's much less expensive than the other grains/seeds in the mix. It's also not clear what kind of wheat - soft or hard wheat - is in the mixture, which will make a lot of difference for making bread dough. I like to mill my own mixtures so I can be sure what I'm using, and to assure I have the freshest flour possible for the highest amount of nutrition possible. Fresh is best..... You need a high portion of flour from wheat (bread flour or all-purpose flour, or whole wheat milled from hard wheat varieties), in order to have enough gluten to make a yeast-risen bread. It's also preferable to have a high-gluten flour for making pizza dough. Wheat has the highest amount of gluten of all grains. Any other grain/seed will be either low-gluten or gluten-free. Spelt is the only other grain with enough gluten to make a nice loaf of yeast bread, but even the gluten type in spelt is much different, and much lower than the gluten in wheat. The gluten level in spelt is about 5,000 parts per million. Compare that to wheat which begins at 50,000 parts per million and goes up from there. For your pizza dough you will probably be fine using 1/2 bread flour and 1/2 10-grain flour. As Teresa pointed out, you may need to add a little extra flour to get the right "feel". The low-gluten and gluten-free flour doesn't absorb as much hydration as high-gluten flour (bread flour). If you don't like the results, use a different ratio of bread flour to 10-grain flour (75% bread flour to 25% 10-grain), or add some vital wheat gluten (1 T. per cup of 10-grain flour) to make up for the low-gluten flour. If the 10-grain mixture has a lot of rye flour in it, rye flour characteristically makes dough rather sticky to work with - even with the correct hydration. People often add too much flour to compensate for the stickiness, which will make the dough too dry. There are other methods to use when working with a sticky dough, such as kneading it with wet hands (dip your hands in a small bowl of water periodically), oil your hands with vegetable oil, or placing the dough in a gallon-size freezer zip lock bag, pushing out as much air as possible before closing it, and kneading it from outside the bag (you can alter the hydration if necessary). There are also kneading gloves available that work for kneading sticky doughs. -Grainlady