Review : The Wonder Junior Deluxe Grain Mill

my family survival Review : The Wonder Junior Deluxe Grain Mill

Sponsored Review: First published on TheSurvivalistBlog.net way back in 2010.

WONDERMILL Review : The Wonder Junior Deluxe Grain Mill

If you’ve read my book “Dirt Cheap Survival Retreat” and or my blog post on selecting a grain mill then you already know, that I use the Corona hand grain mill for all of my day-to-day milling, it is a strong and well-built grain mill and for less than $100 it’s hard to beat.

However, I’ve never liked having to run the meal through the Corona several times to produce a usable fine enough flour for baking. That is one reason, I made my homemade sifter to speed up the process, but it was still always necessary to run the bulk of the flour through the mill two or more times.

I mill grain several time per week and needed a more efficient mill. I considered the Country Living Grain Mill but never could find enough extra change for the purchase. So I started looking for an alternative, I eventually decided to order the Wonder Mill Deluxe from www.thewondermill.com.

I’ve used the Wonder Mill for the past three weeks and so far I’ve been extremely pleased with my new mill. In fact, I think I have retired the my Corona and will be using the wonder mill deluxe exclusively. Yeah, it is that good…

I love the one piece construction of the mill and hopper. There is no separate hopper that can fall off during operation or any pins or clamps that could be lost. This is one thing, I never liked about the Corona as there has been several times the hopper has followed off during aggressive cranking of the handle.

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Double clamping system is very strong

Another big improvement over most hand grain Mills is the double clamping system used on the Wonder Mill, which is the strongest I’ve ever seen on any mill. When properly clamped to the table, I had no problems with the mill moving out-of-place or coming off during grinding.

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Mill comes with both stone and stainless steel burr heads

However, since all of my grinding is done in the same place, I will likely remove the clamp altogether and bolt the Wonder Mill directly to the table. This will provide the strongest possible mill to table mounting system.

Another thing I loved about the Wonder Mill is the quick change head system that allows you to easily switch from grinding dry grains, beans and legumes to oily grains, nuts and even coffee in just a couple of minutes. The Wonder Mill Deluxe comes with both steel and stone grinding heads, which can be changed out in under one minute.

Specifications:

Weight: 10 pounds
Height: 12 ¾ inches (without clamp)
Hopper capacity: one quart
Crank handle: 10 inches

And best of all, the WonderMill produces an excellent, fine flour (with no sifting or re-grinding required) this saves a lot of time and effort. And fineness is easily adjusted using a simple knob to adjust from pastry flour to cracked grains.

In fact, 90% of flour files through the sifter screen after the first pass through the mill. Again, this is a huge improvement over the Corona. And because of the excellent bearing system, (that never needs lubricating) cranking the handle is much smoother.

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Wheat Flour

The flour guide directs the falling flour into the catch pan or onto the screen without any mess around the milling heads or thrown flour on the table and floor. This is always been problem with the Corona, when grinding pieces of grain and flour would be thrown all over the place, one solution was to secure a plastic bag over the grinding head to catch the flour.

I do wish I had a Country Living Mill to compare against the WonderMill, I’m sure there would have been some interesting findings. The folks at WonderMill.com did perform a speed comparison between the two and according to their website:

“In a test performed at the WonderMill test kitchen, the Wonder Junior was able to grind 1 ¼ cups of flour in a single minute *80 turns* (see our video speed test). This is 65% (about 1/2 cup) more than we were able to produce with the Country Living grain mill with the same flour setting and the same amount of turns *80 turns*, and for half the price.”

I know what you’re thinking, it sounds great, but “can it be motorized” – yes it can. There is a motoring pulley is available that will allow you to do just that, however doing so will void the warranty. I only grind a small amount of flour at a time (why grind more than I need) I will not be adding a motor, but it is an option.

And your next question is probably going to be “what will it grind” – I’ve used it to grind wheat, corn and beans. It can also grind spices, herbs, oily grains, nuts and seeds – see WillItGrind.com for more info on what the WonderMill will grind.

Highly Recommended

Based on my tests, comparisons and use, I give the Wonder Junior Hand Grain Mill my highest recommendation. If you are looking for a hand grain mill this is the one you should get…

Comments

  1. Schatzie Ohio says:

    I knew you would be as happy as we are with the Wondermill jr.

  2. I have a couple of hand driven grain mills and perhaps will try this one. But I have a Kitchen Aid Pro series mix master and I bought the grain grinder attachment for it. It was about $150.00 and I highly recommend it if you already have a Kitchen Aid Mix Master. It has metal burrs and is adjustable. I have ground wheat fine enough in one pass to use for bread flour. I wouldn’t buy the mixmaster just to buy the grinder but it is a very well built attachment.

    • Carl,

      Don’t forget to plan for what you will do when there isn’t any electricity. Your Kitchen Aid Pro series won’t run when the power is out.

  3. I have one too! I love mine as well.

  4. I’ve read reviews saying there were metal filings in the meal when it was first used. How about it, any truth to it?? I plan on getting one also, and wondered if this was a valid issue.

    • Kate in GA says:

      Bill,

      The instructions specifically say to grind a little flour then throw it out so you don’t eat the metal filings. You only have to do this once when you first buy it (or when you buy replacement grinder stones.)

    • Bill, Kate is correct, You need to clean the entire unit before you use it. But you would anyway since it is food related, right?

  5. I'm not sure... says:

    Please don’t flame me, but I’m just not yet sold on the idea of grinding my own grain as an emergency supply staple. Maybe I’m just not fully informed so please consider this an opportunity to enlighten me.

    Based on my calculations, planting a 10×10′ plot of wheat will produce about 18 loaves of bread, give or take. Assuming I’m only feeding myself half of one loaf every day, this comes out to 36 days worth of food. For a family of four those same loaves would last 9 days. To grow enough grain to give me a full years’ worth of bread I would need to plant a 100×100′ plot of wheat, but a family of four would need a 400×400′ plot. That’s an awful lot of seed cost, time, and work effort for just bread alone.

    After harvest I can’t make the loaves all at once because they will become stale and moldy. Meanwhile, my yeast has an expiration date. The salt and honey I will need to make the bread won’t perish, but the oil I stock could become rancid after a while. I’d also need a lot of oil and honey to make that bread, about 120 cups each for the year.

    If wheat is purchased rather than grown just where am I going to store it? Certainly 55-gallon drums come to mind, perhaps even a dozen of them, but grinding grain is a lot of work, takes too many bulky ingredients which require additional storage space, and expiration dates of certain ingredients are a concern. Baking bread also requires a patient cooking environment using several loaf pans.

    All things considered, I think the excessive storage space needed, time and work required, expense, expiration dates involved, limited portability, and low volume of food produced makes homemade bread one of the least efficient means of feeding my family during emergency situations.

    Am I wrong? Is there a simplified recipe I am not aware of? Does hand-ground grain make more loaves of bread than I have been told? Is it more efficient than I have come to believe? I’d appreciate your thoughts or links to more information.

    Thanks

    • MOPrepper says:

      Valid points, no flame taken.

      Here’s my 5 second response…

      Someone will grow the wheat, you can trade something for it.

      The key here is to stock up on wheat (it stores for a long time) if you are going to grow your own. harvest it and store it.

      You’d probably starve anyhow while waiting for the wheat to grow in order to harvest it.

      While it is true that a family of four can live on 5 acres of land and have an entirely closed eco-system, it’s not very practical for most of us.

      In a post-shtf world, unless you are the last man standing, some form of society will re-unite or reform. Barter will ensue and eventually some people will try to gain control over others. It is basic human nature.

    • You don’t need oil, eggs, or honey for the bread. I have a very simple no-knead recipe that uses 1 lb of flour, 1 1/3 cups of water, 1 tsp salt and 1 tsp yeast to make a big, hardly loaf of good bread. And while yeast does expire, there are natural yeasts in the air that can be “cultivated” and a sour dough starter can be made. This is a dough with active yeast that you break off a piece to bake, add more flour to it, and keep the starter going – I’ve heard stories of sour dough starters being kept for years and years, as it is basically a tough, living organism that you feed like a pet. Here’s a quick link I googled about sour dough starters.

      http://www.io.com/~sjohn/sour.htm

      I’ll be stocking up on as much wheat as I can since it will last a long time, I’ve been learning to bake bread, and then make sure I can barter for more wheat from local farmers whenever possible.

      • Judith says:

        Thanks for the link Papa Squirrel.

      • Ok, I'm warming up to the idea... says:

        I appreciate you all taking my doubtful comments seriously and I learned a lot today! Thank you.

        I like the fact Papa’s link lists so few ingredients in such small measured quantities. They wouldn’t take up much storage space at all. Another interesting thing is the fact it the yeast starter can be maintained without refrigeration if no electricity is available (long-term). Rather than having one container you’d have several of them, each started on a different day. Generally speaking, by the time you’ve mixed up the 7th batch on the 7th day the first one is ready for use in baking. Then you would make up a new batch to replace the one you just used.

        All in all, making a starter batch and baking 1-3 loaves of bread every day sounds so much more reasonable in terms of time and effort. It could quickly become part of the daily routine with all the hand grinding to be done one day each week.

        Ok, you succeeded in opening my eyes a bit more. Thank you again!

    • Judith says:

      I store wheat , don’t grow it. Like Mo Prepper says you can always trade for it.
      Also, not all bread takes oil to make. You can use butter, lard and probably ghee. Havn’t tried ghee though.
      There is a website called the fresh loaf that has the recipe for Methodist White Bread starter. It comes from and older B. Clayton Bread Book I have in my collection.
      This is the way my grandma made bread using potato water to grow their own yeast. They kept this starter alive forever and passed it around to new friends and old.
      You can use google books for Bernard Claytons Methodist White Bread for the recipe I just noticed.

      • Plain ol’ fat from meat broth will work, you know. Skim it from the chilled broth and use as, well, grease. You DO use bacon grease in cornbread, don’t you? Fat makes a nicer loaf of yeast bread, stays soft longer. I would use milder fat like chicken in white bread; stronger flavored like beef (or mutton or pork) in a heartier, rustic loaf.

      • AZ Camper says:

        Thank you. That sounds worth trying. Also, making tortillas is a simple way to use flour without needing lots of ingredients. We use tortillas to make wrap sandwiches as much as we use bread slices. And they are great for breakfast burritos too, that can be eaten without needing to use a plate. I am sure a lot of you already do that, too.

    • Mike Wilcox says:

      I have a recipe that only uses water, yeast, salt and flour, no kneading is required. The actually work time is less than 15 minutes. As far as yeast goes it’s dead easy to make sourdough yeast from any kind of fruit juice/sugar , flour and water.

      Here’s my fool proof bread recipe, it makes two good size loaves:

      6.5 cups of flour
      1.5 tablespoons of salt
      2.5 tablespoons of yeast
      3.5 cups of water

      Combine water with salt and yeast ( heat the water to about 100 degrees)

      Mix with water and place in large bowl
      let it rise for two hours.

      Divide the dough in two and quickly form into two balls
      place each ball of dough in a greased bread pan

      Let rise for 45 minutes, score the tops with a sharp knife and place in a preheated oven ( 425 degrees) with a pan of water below

      Bake for 25 minutes and you’re done

      • Judith says:

        Sounds great! I am making this bread.
        One question though. Does the ball of dough fill out the pan or do you mean shape it into a loaf?

        • Mike Wilcox says:

          I usually flatten the ball to the edges of the pan, but it will fill the pan even if you don’s as it rises.

      • MOPrepper says:

        Thanks for the recipe, I will try it soon.

        When you said, “Mix with water and place in large bowl
        let it rise for two hours.” did you mean to say, Mix with flour and place in a large bowl…? because prior to that you said Combine water with salt and yeast. Just clarifying.

        • Mike Wilcox says:

          You combine the water salt and yeast first, then mix it with the flour. I stir the water, yeast and salt together for a about a minute to get the yeast to dissolve before it’s poured int the flour.

      • The Prepper says:

        Mike — how do you make your yeast?

        • Mike Wilcox says:

          Here’s a link describing the process.

          http://www.youtube.com/watch?v=4cyVJVeYB8M&feature=related

          • Bam Bam says:

            Mike W.,

            Thanks for the link. I have bookmarked it.

            • Bam Bam,

              I have successfully created a sourdough starter many times by using the flour and water as described in the video but adding 1/4 tsp of instant yeast in place of the grapes.

              In a no-grid environment, grapes may not be available. The small amount of instant yeast ‘kick-starts’ the mixture and then the wild yeast takes over.

              I have also created a sourdough starter using sugar in place of the instant yeast.

      • SrvivlSally says:

        Mike,
        Great recipe! No Crisco/shortening/other oil, either, except for greasing the pans. I love the water pan method of cooking. My mother used to use pans of water under some baked goods and your recipe takes me back to the good ol’ days. Thanks!

    • Kate in GA says:

      Grinding does not take that much effort. Making bread is easy once you get the hang of it. Also, you don’t need oil or honey if you don’t want it. There are thousands of recipes out there – I just made a loaf using sugar and no oil.
      As far as the yeast goes, if you don’t want to store it, use a sourdough starter or potato starter. This is what people did when there was no refrigeration. Also in the late 1800’s and early 1900’s city people purchased yeast cakes. They are rock hard and shaped like a disk. These last a long time – I have found a few recipes to make yeast cakes on the internet if you want to make your own.
      If you use 5 gallon buckets to store other things, adding a few more for wheat is no big deal. I don’t have a basement, I store mine under the stairs. Even at room temperature wheat is expected to last a very, very long time.

      • Encourager says:

        Speaking of saving yeast: one time I ordered an ‘original’ Yukon sourdough starter on the internet. It came dried and I had to reconstitute it. They also had instructions how to dry the sourdough and then crumble it to a powder for long term storage.

        You can spread the starter thinly on plastic sheets (the kind that come with a food dryer) and dry it, then whiz in a food processor to powder it.

    • I have grown wheat, The reason you store wheat is to not have to grow it. It is hard work with the right equipment, without it is near impossible. Harvesting is whole nother issue. Believe me it is for the serious “prepper” in great shape.

      So storing is the better option.

    • BrianW says:

      Great discussion thread! Just one point about the size of plot… if 100′ X 100′ feeds 1 person, then 400′ x 400′ would feed 16, not 4, since it’d be 16 100′ x 100′ squares. To feed 4 would be 200′ x 200′, or 100′ x 400′, or some other way to come up with 400 square feet. That is, of course, if 100′ sq would in fact feed 1 person.

    • Granny W says:

      I am currently using packaged yeast that has an expiration date of over a year ago/have been using it for months/it works just fine!!

      • Encourager says:

        I buy yeast in bulk (Safer brand) and store it in my freezer. I know, with a grid-down, no freezer. But for now it works.

    • Hunker-Down says:

      Wheat stored in Mylar bags with O2 Absorbers is said to be edible for 30 years. Flower ground from wheat lasts less than 2 years. So, we store wheat, not flower.
      We are growing hazelnut bushes for 2 reasons: To replace peanut butter with hazelnut butter and as a source of fresh cooking oil when grocery stores are extinct. We have a small hand crank oil press for the nuts and a Wonder Junior grain mill for the flower in case the electric grid has a long term failure. We printed instructions on several methods to make sourdough yeast.
      We have a camp stove/oven, propane, charcoal and wood for fuel.

    • Encourager says:

      As soon as wheat is ground into flour, within a few hours it has lost the majority of its vitamins. That is why you should store wheat berries, not flour. What is the point of making bread with dead wheat? To use to fill yourself up? How can that be beneficial?

      You can use an overnight method, and use sourdough for the yeast. Actually, the overnight method, using an acid based liquid (whey, sour milk, buttermilk, vinegar added to water) will help remove the phytic acid that binds up the beneficial vitamins. Sourdough can be maintained by feeding it a blend of water or milk and a tiny bit of sugar. When it is good and bubbly, usually overnight or if it is a cool room, 1-2 days, it is ready to use. Save out a cup and feed it to make more. The longer it sits, the more sour the sourdough. You then won’t have to worry about yeast from the package. And you do not have to use a fat in making bread. If you want, you can use buttermilk (left over from making butter) or butter. But then you need a goat or cow for the milk – or you barter bread for fresh milk from a neighbor. Where there is a will, there is a way.

      Wheat can also be used for animal feed and chicken feed, mixed with other grains. There is a reason it has been called the staff of life.

      • Encourager says:

        Oops! Forgot to say feed the sourdough by adding flour, water/milk and a touch of sugar.

    • oldguy52 says:

      You can get wheat in buckets for long term storage from Emergency Essentials, Auguson Farms and several other suppliers.

      Making your own bread is not particularly difficult.

      http://www.thesurvivalistblog.net/how-to-make-sourdough-bread-in-a-few-easy-steps/

      O.G.

  6. Maybe someone could post about sourdough starter.If I understand correctly with sourdough starter you don’t need yeast.Not sure about the other ingredients needed.

    • Sylvia says:

      We make almost all of our bread using sourdough as the leavening agent. The sourdough is the ‘yeast’ so you are correct that a commercial yeast is not needed.
      I caught the starter a couple of years ago and keep it maintained by using it regularly and feeding it equal parts of flour and water. The loaf bread that we use for sandwiches and toast has very few ingredients. Just starter, water, salt, a small amount of natural sugar or honey and flour. I do use a little oil or butter to grease the pan.
      With my starter I also make pizza, tortillas, pancakes, waffles, crepes, cake and keep ‘bucket bread’ in the fridge (a no knead bread ready to use for artisan bread or flat bread at a moments notice). A great resource for sourdough is this book http://gnowfglins.com/ecourse/sourdough-ebook. The author also offers an eCourse with video demonstrations.

      • Encourager says:

        Once you start using sourdough, all other yeasts pale in comparison. The flavor is out of this world!

    • SrvivlSally says:

      Don,
      No, you don’t need yeast. The way I mix mine is to put 1 cup of flour in a glass or stainless steel bowl, stir in 1 cup lukewarm water and combine thoroughly or until there are no chunks of flour left holding together, should that happen. I cover the bowl, with a lightweight towel ,and leave it in a warm place for a few days. The usual temperature for starter is room temperature or somewhere around 78 degrees but higher than about 81 is not necessary. If the starter does nothing or turns moldy and smells bad or is lightly colored and foamy-looking, kind of bubbly or effervescent, yeast have invaded but they are no good-throw the starter out and make a new batch. The main point is to keep your mixture evenly warm until it turns to starter. I once made a batch and it took over a week to get it to go but it eventually did and it also had a nice dry top on it when it was finished. The skin on top, as time goes by, will get very thick and dry to the sides of your bowl so it might be best to pull it off before it gets to that point. When ready to use a ‘good’ starter, if a skin is present, remove it, pour off what you need into a mixing bowl, and (back to your starter so you will have more for another time) stir in another cup each of flour and water and continue the process of keeping that ‘good’ starter going. I have known two people over the years who had a starter that was begun back in the late 1800s. At the time, if I had known what ‘starter’ was and how to use it, I would have grabbed it up right away. If you refrigerate it, the cold will slow it down but not stop it from aging. To make what is called a “sponge” for cooking, put a cup of your starter in a mixing bowl and stir in 2 cups warm water and 2-1/2 cups flour and let it sit in a warm area for 2-3 hours or for a night. The rule to remember is that when you are making a sponge, it gets stronger the longer it sits so if you are going to make pan cakes but do not want them to knock you out of your chair then take care. Yeast, as you know, makes bubbles and the live creatures love to eat, sugar being the prime source of their dietary intake. If you have ever made bread with purchased yeast, then you know that to add a little sugar to the packaged yeast after you mix it with water helps to make them grow very rapidly in the proofing container (glass or bowl) and I am sure that you would agree that the smell that yeast gives is wonderful. Once they stop making bubbles, just add more food (flour and water) and watch as they make their environment into bubble soup. You do not need to add sugar, salt or anything else to a starter because flour already contains what they neeed. The type of yeast you will be working to catch are known as “Wild Yeast” and they can only be caught by placing food out for them to land on because they are the airborne kind. Good luck and I hope you catch and tame some nice ones.

  7. blindshooter says:

    #2 (the one that nearly done me in) was a great bread maker. In fact that was her business for a while before trying to ruin me. The ones she made from her “starter” were the best of them all. I am useless as a baker but I can make pan bread. My trouble is that I don’t do wheat so well, might be a bit intolerant of gluten? I’m thinking about trying to store corn if I can find any that’s dry enough. I understand corn has to be really dry to keep for any length of time. Either way, thanks for the review, I have been mulling over the grinder question for a while.

    • Encourager says:

      Today’s wheat has about 400% more gluten in it and because of all the hybridizing/genetic modification has an added ingredient called gliadin protein. Some doctors think it is the gliadin protein in modern wheat that is causing the so-called gluten intolerance in the public today…but then, 400% more gluten could also be the culprit.

  8. wheelsee says:

    I have the electric version of the Wonder Mill (sound like a jet turbine winding up).

    I grind my own wheat (for flour) and corn (for cornbread). I don’t buy cornmeal or flour now.

    If you’ve never had FRESH ground cornmeal, you’re in for a treat. More robust flavor. I buy 50 lb bags of popping corn at Sam’s for about $15. I freeze what cornmeal is left over and use throughout the month.

    If you’ve never had FRESH ground wheat flour, you’re also in for a treat. Again, more robust flavor and the smell is good (gives more allergies though for me….:( ). I buy 25# bags at Sprouts for $23.

    Is it “more hassle”? I guess so, but the trade-off flavors are worth it. Gave away ALL of my Jif-Mix cornbread (helped a newbie get started).

    Cheaper?? Don’t really know (don’t really care :) )

    rambling……..

  9. SrvivlSally says:

    Thank you for the review, M.D., and I will keep the mill on my ‘to get’ list as the one that (we) had has been missing for a while. I have been wanting one that would grind some really hard substances and, from your experience with it, I think this will be the one. There’s plenty of hard red wheat, beans, etc. that we will be using for food and it sure will be nice to have a good machine that will withstand the use.

  10. I was all set to buy one of these mills until I found a used Country Living Mill on Craigslist. Guy was dumping all his Y2K preps and I loaded up.

    Consensus is that this is a good quality mill. If I was looking to buy a second one (yes I know I should have a spare anyway) then I’d buy one of these.

    I was baking my own bread before I started hand milling the wheat, and the fresh ground flour is far superior. I tried to get a starter going, but it got very stinky. I’ll try again once my schedule settles down.

    Once you’ve had home baked bread you’ll never be able to stand store bought bread again. The difference is huge.

    • Encourager says:

      If you have a bakery near you that makes sourdough bread, take a pint jar and go there and ask for some sourdough. Tell them you want to experiment with it. They usually will give it to you free.

      We have a bakery we go to. I have gotten sourdough from them many times. I usually end up killing it….if it turns pink, TOSS IT!

  11. I am so glad you reviewed this grinder. I’ve been debating with myself for a while and had settled on this one, saving up the money to purchase. I don’t think I’ll be disappointed!

  12. Ridge Runner says:

    I put it on my wish list at Amazon.

    Question: Any suggestions from anyone on storing dog food? Specifically, what kind/brands store best?

    • Kate in GA says:

      My dog is allergic to dog food. I must cook for her. I store ingredients for her right along with the family’s food storage.
      I did have to take her to a doggie nutritionist to make sure she was getting all the vitamins she needed. Boy was that expensive!

      • The main problem with storing commercial dry dog food is that it has rather high oil content, and tends to go rancid after a while. This is a good question and one to which I’ve never seen a really good answer.
        Making your own from ingredients that last longer might be an option.
        Keeping in mind that humans have kept dogs for a millennium or more and commercial dog food is a relatively new item, there must be some way to feed these critters; however, I have not yet found a good answer.
        Anyone?

        • AZ Camper says:

          Hello, O.P.
          I started cooking for my dogs about 10 months ago. My lab will be 14 in a couple of weeks, and I know she has lasted this long because of her diet change. I cook a big pot of white rice to last about 4 days. I started out using chicken hearts and gizzards but soon found that those alone made the dogs too gassy, to be blunt, so I get thigh meat or sometimes even chicken breast meat when it is on sale, cook it up, make a stew with the meat, green beans, and carrots or sweet potatoes added in…the meat stew gets served over the rice. I sometimes use ground turkey instead of the chicken. Poultry just works better for us than red meat, but I have used beef hearts and mixed it with some roast beef chunks. The vet told me to throw in a multivitamin pill, like a generic one-a-d** tablet, to be sure she is getting all she needs. My dog went from being too heavy at 96 pounds, to a lean 76 pounds, which makes it easier for her to get up from the floor with her achy joints. She is still climbing up steps to go to bed at night, which amazes me. I have at times canned the meat/veggie stew so that it is ready on the shelf, and just take the rice out of the fridge, pop open the mason jar of stew, mix it up, and watch my old girl dance and prance. It is well worth the effort to make the food, and especially good to know what is in it. No worries about commercial food recalls. And if worse came to worse, my family could even eat what I can for the dogs. It’s all human grade.

    • Ridge Runner says:

      Thanks all. We cook for our dog too. Probably the best way to go.

      Ridge

  13. lilmorse says:

    Don’t forget about tortillas! You can make them without yeast and they cook up quickly!

  14. robert in mid michigan says:

    was planning to buy obne of these in a couple of weeks glad you did a review on it makes me a lot less uneasy about dropping just over two bills on a grinder. thx

  15. Kyrsyan says:

    I purchased my Wondermill Jr a couple of months ago. I love it. One of my main deciding factors was that it came with both steel and stone burrs. We are on a gluten free diet so I wanted to ability to use whichever worked best with what we needed to grind. So far it’s handled everything beautifully.

  16. I have several turn of the century grain/coffee/ and meat grinders that are in perfect working order . I found all at flea markets and antique stores . The old things are made of iron or steel , simple as dirt with few moving parts , and reliable . They will last another 100 years if taken care of .

  17. Hi all, I bought a Diamant mill from Lehman’s a couple of years ago and so far it is still in the box. I bought it in anticipation of when TSHTF. Has anyone out there used one of these and does it have any quirks I should be aware of? I know I should set it up and use it to see how it does but am reluctant to clean all the preservative off it and then put it back in the box. Just lazy I guess.
    Have been making bread for years and have two sourdough starters named Dudley Dooright and Snidely Whiplash after the Cartoon guys from the Bullwinkle Moose/Rocket J Squirrel show. Anybody out there as old as me? Anyway they are 18 and 21 years old and always work for me no matter how long I forget to feed them!
    Thanks for any future help. BTW Mr. C. this is a great site! After I scope out all my other sites I always come here last for the day to get the straight skinny. 30 years USN.

    • Encourager says:

      It is my understanding that the Diamant mill is the top of the line. And also the most expensive. I am green with envy. It has been on my wish list for a long, long time.

      And thank you for your service, sir.

    • Rocky and Bullwinkle were my favorite cartoons.

  18. Petticoat Prepper says:

    Good review on an item I’ve had a couple years now. I have to say however, it did give me an ‘Oh, duh!’ bang my head on the wall moment. Grind coffee…wow, didn’t see that one coming! What a maroon! Guess I can stop thinking I need to buy one of those!

  19. I recently bought the Wonder Jr because the 2 different sets of heads make it so versatile. I plan to motorize mine with an electric motor for the time being, then adaptable to a stationary bike. If the power goes out, I’ll have quite a few mouths to feed and hand grinding won’t be a happy option for some of my helpers.

    As for grains, I’m very lucky to have a reasonably local certified organic grain grower I buy sacks of grain from, including his popcorn, oats, beans and other grains. He is very committed to organics and I’m committed to buying from him since I live in town and don’t have space to grow them myself.

  20. tommy2rs says:

    Wondermill now sells a drill bit to power the Wondermill Jr.

    Drill Recommendations:
    For Milling Hard Grains (Like Grains & Beans)
    The Dewalt DW130V 9 Amp 1/2-inch Heavy Duty Drill works perfect. It has a low RPM range (0 – 550 RPM), plenty of torque, and plenty of power to handle grinding medium hard to very hard grains, beans, and dry corn. You can try to use another drill but we know this drill will give you just what you need to power the Wonder Junior hand grain mill.

    For Milling Soft Items (Like Nuts & Coffee Beans)
    Just about any drill will work for soft items, even a cordless drill will work for milling very soft items. Keep in mind that some drills are hard to keep the speed at the recommended speed.

  21. grannyj says:

    Re the grain mills – there is another Made In America mill that I saw at the Mother Earth News fair called the GrainMaker Mill.

    Small footprint, can be motorized, easy to use….they are made in Montana. I had already bought a wondermill and I love the Big Mama Country living mill, but this one is a nice mill too – liked it a lot. Partly because it is red – one of my favorite colors lol

    http://www.grainmaker.com

    The couple I met were so very sweet and nice….Bonnie is her name…I

  22. Brearbear says:

    Thank for this article and everyones comments…

    I have been seeking a mill M.D.
    …will look into it.

    Check this out:

    “Improvised Grain Mill

    TO BUILD:

    (1) Cut 3 lengths of pipe, each 30 inches long; 3/4-inch-diameter steel pipe (such as ordinary water pipe) is best.

    (2) Cut the working ends of the pipe off squarely. Remove all roughness, leaving the full-wall thickness. Each working end should have the full diameter of the pipe.

    (3) In preparation for binding the three pieces of pipe together into a firm bundle, encircle each piece of pipe with cushioning, slip-preventing tape, string or cloth in the locations illustrated.

    (4) Tape or otherwise bind the 3 pipes into a secure bundle so that their working ends are as even as possible and are in the same plane resting evenly on a flat surface.

    (5) Cut the top smoothly out of a large can. A 4-inch-diameter, 7-inch-high fruit-juice can is ideal. If you do not have a can, improvise something to keep grain together while pounding it.”

    http://www.oism.org/nwss/s73p920.htm

  23. Chuck Findlay says:

    I have 3 hand mills and a Magic Mill III electric mill, it looks to be 25-years old or so. I got the Magic Mill for $3.00 at a garage sale, actually all my mills came from garage sales and were less then $5.00. The Magic Mill makes any grain look like talcum powder, it’s as fine as any store-bought flour. One thing to think about is that corn (popcorn) is hard to grind by hand, but the Magic Mill eats through it like nothing. An electric mill is worth having. One drawback to the Magic Mill I have is it’s noisy, it turns at 25,000 rpm and has a high pitched jet engine like noise. I notice many Magic Mills are made out of Oak wood boxes, but the one I have is made of plastic. It have no idea of it’s history

    Here is a video of what it looks like, it’s the same one I have
    http://www.youtube.com/watch?v=axbYiIeOJao

    As far as electricity I have solar panels and the accompanying system to keep me in electricity so I can run things like a grain mill.

  24. Chuck Findlay says:

    Here is a good video explaining wheat, where to buy it, how to store it, how to grind it.

    http://www.youtube.com/watch?v=AZq0vfOH2S8

  25. kiwisalopian says:

    You mention that the Wonder Mill Jr can be bought for under a hundred dollars , ive looked on Amazon and theyre over $220 should I be looking somewhere I don’t know about? Cheers

    • I’ve checked a lot of sale sites in both US and Canada, and $220 seems the going price everywhere. The site I bought from included shipping in that cost.

  26. My wife gave me a Wonder Mill for Christmas.
    I use it at least once a week to grind hard red wheat flour for bread.
    It is one of the best tools I have ever owned and I recommend it.