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Blessings to all the listmates!

I am considering getting a grain mill for my family in an attempt to beat some
of the high costs of flours used on a daily basis in our diet.  Does anyone have
any experiences milling their own flours?  Any recomendations for grain mills?
Tips on milling certain flours such as rice, corn, lentil, soy, garbanzo, and
even tapioca?  I've been told the freshly milled flour needs to age a bit before
it is used, has anyone experienced this phenomenon or does this only apply to
wheat flour?

Thanks in advance for the information!  I will summarize.

Aaron Atkinson
Moscow, ID
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