I've got a 10yo Grainmaster Whispermill. Until I was diagnosed as a
type-2 diabetic and had to drop 90% of carbs from my diet I baked 3x
weekly with output from the mill. The only "adjunct or additive" I
used was sourdough starter or, if I made yeasted bread, yeast,
molasses, salt and oil.

No sifting, no additives, no adjuncts. I turn out essentially the
same bread every bake, with slight variations due to humidity or lack
thereof. Baking is just as much art as it is science. "Variations"
are what keep it interesting. I'll posit to you that the sites you're
visiting that publish recipes calling for "conditioners" and gluten
flour also sell those things, and call for them by brand name in the
free recipes. Yes?

You seem to be looking at low-end (ie, inexpensive) mills, which do
mostly mash or crack the grains instead of producing flour. I owned a
Corona for about 30 seconds, long enough to realize it wasn't going to
be a good mill for me as a baker; my friend the home-brewer loves it.
The more expensive mills do in fact pulverize the grains, producing
quite nice flour - my GM puts out a finer flour when set 3 clicks from
"finest" than I've ever been able to find in a market.



+++++++++++++

Reply to the list as I do not publish an email address to USENET.
This practice has cut my spam by more than 95%.
Of course, I did have to abandon a perfectly good email account...