A method for making whole gluten-free grain flour, comprising continuously and repeatedly performing the following steps: - providing a cleaned whole gluten-free cereal grain kernel including endosperm, germ and bran components, or a cleaned whole gluten-free legume seed including cotyledon and hull components; - mixing the cleaned whole cereal grain or whole legume seed with an aqueous solution to uniformly wet the grain kernel/legume seed surface, said aqueous solution consisting of water and at least one of a salt and a sugar; - preconditioning the wet grain kernel/legume seed to effect a moisture adsorption, comprising tempering the wet grain kernel/legume seed for 10 to 60 minutes at ambient temperatures or temperatures of 25 degrees C to 30 degrees C; - blanching the moisturized preconditioned grain kernel/legume seed in an atmosphere of saturated steam to at least partially gelatinize and denature the grain kernel/legume seed components and to hydrate with steam condensate the blanched grain kernel/legume seed, wherein the blanching takes place for a time period of 1 to 20 minutes at a temperature of 75 degrees C to 100 degrees C and at a steam absolute pressure of 90kPa to 120kPa; - conditioning the blanched and hydrated grain kernel/legume seed to stabilize the grain kernel/legume seed to a desired moisture content, comprising tempering the blanched and hydrated grain kernel/legume seed for 20 to 90 minutes at a temperature of 50 degrees C to 90 degrees C; - milling the conditioned grain kernel/legume seed by to yield a bimodal mixture of a coarse-grind material and a fine-grind material; - hot-air drying the milled material, and cooling the material; - screening and classifying the cooled material to separate and recover a fine milled material of size under 500 μm to 63 μm, as a whole grain gluten-free flour, and to separate a coarse milled material of greater than 500 μm. - providing a cleaned whole gluten-free cereal grain kernel including endosperm, germ and bran components, or a cleaned whole gluten-free legume seed including cotyledon and hull components; - mixing the cleaned whole cereal grain or whole legume seed with an aqueous solution to uniformly wet the grain kernel/legume seed surface, said aqueous solution consisting of water and at least one of a salt and a sugar; - preconditioning the wet grain kernel/legume seed to effect a moisture adsorption, comprising tempering the wet grain kernel/legume seed for 10 to 60 minutes at ambient temperatures or temperatures of 25 degrees C to 30 degrees C; - blanching the moisturized preconditioned grain kernel/legume seed in an atmosphere of saturated steam to at least partially gelatinize and denature the grain kernel/legume seed components and to hydrate with steam condensate the blanched grain kernel/legume seed, wherein the blanching takes place for a time period of 1 to 20 minutes at a temperature of 75 degrees C to 100 degrees C and at a steam absolute pressure of 90kPa to 120kPa; - conditioning the blanched and hydrated grain kernel/legume seed to stabilize the grain kernel/legume seed to a desired moisture content, comprising tempering the blanched and hydrated grain kernel/legume seed for 20 to 90 minutes at a temperature of 50 degrees C to 90 degrees C; - milling the conditioned grain kernel/legume seed by to yield a bimodal mixture of a coarse-grind material and a fine-grind material; - hot-air drying the milled material, and cooling the material; - screening and classifying the cooled material to separate and recover a fine milled material of size under 500 μm to 63 μm, as a whole grain gluten-free flour, and to separate a coarse milled material of greater than 500 μm.