Baking in a non-celiac household involves all-purpose flour and perhaps a strong bread flour, however the requirements of a gluten free kitchen are much more varied.
Although it is possible to bake with just one type of gluten free flour, the best results come from using a mixture.
So I stocked up on brown rice, buckwheat, popping corn, quinoa, millet, tapioca, chick peas, lentils and other pulses on my next grocery shopping trip.
Although some expensive, specialist flours were on offer, it seemed that they had been sitting there for some time, as their sell by dates were fast approaching. Not only that, they were displayed in amongst the wheat flours and the chance of cross contamination was just too high for me.
As soon as my WonderMill was delivered it was put to use. There was no complicated setting up to do - the mill and the flour bin were connected with a pipe attached to the flour bin lid. A separator cup was clipped to the underside of that lid and a filter popped in the top, and I was ready to start milling grain at home.