Sally Fallon has info about making flours in her book "Nourishing Traditions". She thinks it is important to soak, sprout, rinse grains (legumes too) to get the toxins out of them. She's got a recommended grain mill in her book, I can look that up if you want to grind your own.

One idea of hers I like is the notion of fermenting flour before using it, kind of along the lines of sour dough, the microbes breakup some of the starches before you eat them.