I've heard similar things about milling your own grains into flower before cooking with them. The flavor profile of anything you make with it will simply just be stronger.
I hypothesised the same, remembering the huge difference freshly ground coffee made, and got a flour grinder a little while back. I've only made a few batches, and I'm still tuning the recipe, but I have not been blown away by the flavour. I need to try different kinds of grain, and I guess I need to make a proper side-by-side comparison, but it certainly is nothing like coffee in flavour-difference.
