Holistic Health Mama

Have you ever thought about how flour gets to the state it’s in when we purchase it at the grocery store? Flour is utilized in so many recipes throughout our kitchens and even in prepared or processed foods we purchase. You may be surprised to find out nutritionally and taste-wise, not all flour is created equal. Enter freshly milled flour—a culinary powerhouse that’s gaining popularity for its superior taste, nutritional benefits, and versatility. In this post, I’ll share the specifics of freshly milled flour, and uncover why it’s a game-changer for your kitchen and your family’s health. Here are some reasons to choose to mill your own flour or find a source of freshly milled flour:

1. Nutrition: Freshly milled flour retains more nutrients compared to commercially produced flour. Traditional milling methods usually include stripping away the outer layers of the grain. This outerlayer is where essential vitamins, minerals, and fiber reside. Freshly milled flour preserves these vital nutrients and keeps all parts of the grain. From increased fiber content to higher levels of antioxidants and micronutrients, the nutritional superiority of freshly milled flour makes it a clear choice for my family.
2. Best in Flavor: One of the most noticeable benefits of using freshly milled flour is its exceptional flavor. I remember when I milled my first wheat berries to make bread-the flavor of the freshly baked bread was like sweet and toasty honey-even though I have used no sweetener! Store-bought flour might sit on store shelves for extended periods reducing flavor quality. The oils present in the freshly ground grains supply a depth of flavor that can’t be replicated with pre-packaged flour.
3. Texture: The freshness of the flour directly impacts the texture and baking performance of your final product. Freshly milled flour possesses optimal moisture content, resulting in dough that’s more pliable and easier to work with. This improved texture translates into lighter, fluffier baked goods with a delicate crumb structure (when using specific grains). Whether you’re aiming for airy loaves of bread, tender cakes, or perfectly crisp cookies, freshly milled flour provides the foundation for achieving bakery-quality results in your own kitchen. I use hard wheat berries for bread (sometimes for muffins) and soft wheat berries for baking cookies, cakes, pie crusts, etc. They are interchangeable to an extent but I have found the best results following the above rule of thumb. 
4. Customizing based on preference and dietary needs: If you have a grain mill at your disposal, you can experiment with different types of grains, such as wheat, rye, spelt, or even gluten-free options like rice or quinoa. When milling your own flour, you have control over the fineness of the final product, allowing you to tailor each batch to suit specific recipes or baking techniques. 
5. Longer shelf life: When purchasing wheat berries or grains in their whole form they can last much longer (I mean decades longer) than store bought flour which usually has a shelf life of no longer than 6 months! 

The benefits of freshly milled flour are undeniable—from its superior nutrition and flavor to its versatility and shelf life. I love my grain mill and experimenting with new recipes. I got mine from Nutrimill, and they are an investment. However, if you scroll to the bottom of the Nutrimill website you can find refurbished options for cheaper (this is how I got mine for $100 the retail price!). I purchase my grains from Azure Standard and Ancient Grains depending on prices when I need to stock up.

My favorite recipes so far include fresh sourdough bread and buttery pie crust. Make sure to subscribe to the blog for recipes like these.

Let me know in the comments, have you ever tried milling your own flour?