For 30-years we had an electric stoneground flour mill. It finally gave out and I got a steel-ground mill, and is it great. I realize that stoneground is the better way to go, but the new mill is so fast (20 times faster), and a joy to use.
We’re grinding most of our own flour for bread, etc. We grind organic California short-grain brown rice for cream-of-rice cereal. Easy to cook, delicious (a little butter, dark sugar, milk), and it’s a meal of freshly ground whole grains. I also use it to grind whole oats (called groats) into flour to make sourdough pancakes. No wheat. They’re delicious, and thanks to the sourdough, chewy. Fresh ground whole grains. Easy to do.