What is fresh milled flour?

Most people do not realize how processed the flour we buy from the grocery store actually is. Even the whole wheat flour has much of nutritional components removed in order to prolong shelf life and for ease of storage (on a shelf at a grocery store) and is not truly the whole grain. Whole grains, that have not yet been cracked or altered, can stay in an air tight container at room temperature for years. Once the grain is cracked open, it begins to oxidize and the nutrients deplete rapidly. By milling your own grains when you need flour, you are able to harness the nutrients from the grain at its peak, before they rapidly deplete due to oxidation. Fresh milled flour is not as complicated as you might think.

Don’t get me wrong, there is a learning curve. I have failed more than I’d like to admit when converting recipes written to include All-Purpose, Bread or Pastry Flour. I realize not everyone has the time or stamina to troubleshoot every recipe. Hopefully this blog helps someone not make the same mistakes I did and saves you time. Fresh milled flour has changed mine and my families health for the better and want to be a resource for those who want to take on the challenge.

This is a picture of a grain of wheat, explaining each component of the grain. Bran: Protects the seed and provides fiber, B vitamins and trace minerals. The endosperm provides energy: Carbohydrates, protein, some B Vitamins. Germ: nutrient storehouse. B Vitamins, Vitamin E, trace minerals, antioxidants, healthy fats.

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Nutrient dense, fresh milled flour

The food industry, especially in America, has sold out to profits over people’s health. Consumers want things to be inexpensive, convenient and they want it delivered to their doorstep. This way of thinking has undoubtedly wreaked havoc on our health in the last 100 years. Grain processing, wheat products and the processed food industry as a whole is no exception. When wheat and other grains are ground and stripped down to only the white, fluffy endosperm, the product has an extremely long shelf life and adversly, very minimal nutritional value. This has given starchy foods the bad rap they have today, and rightfully so. But it’s not the grain at fault. It’s how they get from plant to shelf, stripped of all the valuable nutrients, that’s wrecking our health.

I started on a journey in 2023 to reduce the amount of foods I was purchasing from the store containing wheat. Including: breads, cereals, crackers, cookies, muffins and cakes. I then worked to convert my recipes to utilize fresh milled flour.

The research is hard to deny, our bodies can be fueled by these grains when utilized in their full form and within a short window of time after milling.

Whole grains contain a substantial amount of diverse nutrients!

The bran is the fiber-rich outer layer that supplies B vitamins, iron, copper, zinc, magnesium, antioxidants, and phytochemicals. Phytochemicals are natural chemical compounds in plants that have been researched for their role in disease prevention. Next, the germ is the core of the seed where growth occurs; it is rich in healthy fats, vitamin E, B vitamins, phytochemicals, and antioxidants. Finally, the endosperm is the interior layer that holds carbohydrates, protein, and small amounts of some B vitamins and minerals. (Source: https://nutritionsource.hsph.harvard.edu/what-should-you-eat/whole-grains/)

What equipment do I need to mill my own grains at home?

Some might envision a donkey fitted with a heavy aparatus, walking in circles to rotate a large stone roller.

This is a picture fo a donkey walking on a dirt floor pulling a grain mill. Which is a cylindrical tube on top of a stone top table. Grain is placed on the table and ground by the stone rolling over.

Well, it’s the 21st Century…it is not quite as cumbersome as this. The mills are actually quite compact and even have a sleek design to display on your counter next to your espresso machine.

Why would someone mill their own wheat?

First, is the KoMo Fidibus Classic Grain Mill (360 Watt, Wood)

This is a stone mill, which works as you’d imagine by grinding the grain between two stones. It is a slower milling process, but tends to not cause the grains to heat up as much as other milling processes.

The second type of mill is an impact mill. It runs grains through stainless steel wheels and impacts the grains to a fine powder. It tends to be able to produce a larger volume of freshly milled flour faster, but is more likely to over heat the grains. Working slowly and giving the machine time to rest between batches should be sufficient precaution when milling at home. This mill is the WonderMill and is a great option for a home miller.

This is a picture of a white plastic grain mill in front of a red backdrop. It is full of wheat berries, and there is milled flour in the bowl next to it. There is a loaf of bread in front of the mill and white baskets behind the mill.

If you do not want an electric mill, there are manual options ranging from large to small.

This WonderMill manual mill is a mid-sized option and would allow you to mill grains anywhere, with or without electricity.

This is a picture of a red, metal, manual grain mill. It has a lever with a black platic handle. It has 2 dials that clamp the mill to the table top. The hopper on top of the mill is also red and opens to the top.

There are many different options, ranging in style, price, and function. Do not let this be what keeps you from getting started. I actually started with my Vitamix blender, since I already owned it, to make sure I liked milling my grains before I took the plunge.

How do you even know where to start…

When I started researching the health benefits and process of milling wheat at home, I realized there may be a substantial up front investment. I opted to purchase a small bag of a variety of wheat berries from Azure Standard, and utlize my Vitamix blender to mill my grains. This would let me start converting some of my recipes with only the cost of the wheat itself.

First grains I purchased:

Hard Red Wheat

Hard White Wheat

Soft White What

Spelt

Khorasan Wheat (often called Kamut-which is the brand name)

Barley

Einkorn

Whether you use a blender or a designated grain mill, you want to monitor the temperature of the flour as it is being ground. In order to preserve the nutrients, you want to be sure your flour is not exceeding 100 degrees F.

What grains do I use for what?

A grain is composed of a protective outer layer called the bran; starches, gluten proteins, and arabinoxylans contained in the endosperm; and the germ, which is what would sprout into a new plant (given the right environment). During milling, some of the starch granules are damaged, allowing for better water absorption and increased fermentation activity and ultimately facilitating the creation of a viscoelastic dough for bread making.

Different types of grains contain varying concentrations of protein, starch, fiber, staches, etc. Based on the concentration of each, they will respond differently to being broken down and ulitmately baked with. Hard wheats for instance, have a much higher protein content and therefore will create a better gluten structure. These are what I use for breads. Your soft wheats, or low protein grains are better suited for cakes and cookies, items that do not need that glutenous structure when baked.

It is time to start using fresh milled flour

I take classic recipes that I have converted to using fresh milled flour. I will explain which grains to use and why. Provide troubleshooting and strategies to help you be successful.

The positive health benefits I have experienced have been numerous! Including weight loss, reduced inflamation and increased energy levels by switching to fresh milled flour! I would love to hear how this journey has impacted your life and health as well!

I HIGHLY recommend finding a few Facebook groups discussing fresh milled flour recipes and jump in on the conversations!

Thank you!

Thank you so much for visiting my blog, I hope your family enjoys fresh milled flour as much as my family does. If you make make any of my recipes, please share and tag me on Instagram or Facebook! Dont hesitate to contact me with any question, chances are we will both learn something from us working through it together!

Happy Baking!

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Bailey Basics is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit.

A video resource for fresh milled flour

This was one of the first people I found and videos I watched.