Why I Started Milling My Own Flour: How To & Benefits
If you’ve ever thought about milling your own flour at home, let me tell you, it’s a game-changer!
As a mom of three (rapidly growing) boys and a homesteader, I’ve learned firsthand how rewarding it is to take control of the food my family eats.
Milling your own hard wheat into fresh flour might sound like a big learning curve (it’s not!), but the benefits—and the flavor—are so worth it.
Let’s chat about why and how I do it, and how you can, too.
Why Mill Your Own Flour? Plus, a brief History of Refined White Flour
The rise of commercial grain milling in the late 19th and early 20th centuries transformed the way we consume wheat. Small grain mills, once a community staple, began to disappear as industrial mills took over.
This shift allowed for the mass production of refined white flour, which had a longer shelf life and was easier to transport.
However, this convenience came at a cost—most of the essential nutrients in wheat, such as vitamin E and wheat germ, were removed during processing to prevent spoilage.
The result? A product stripped of much of its nutritional value and reliant on fortification to replace what was lost.
The consequences of these changes were profound.
By removing key nutrients, populations that relied heavily on flour, and now this refined white flour as a staple began experiencing widespread health issues.
Diseases such as pellagra (dermatitis, diarrhea, dementia), caused by niacin (vitamin B3) deficiency, and beriberi (nervous system malfunction, cardiovascular disease), linked to a lack of thiamine (vitamin B1), became more prevalent (source: National Institutes of Health).
Furthermore, the absence of fiber and healthy fats in the diet contributed to increased rates of chronic diseases like heart disease and diabetes (source: Harvard T.H. Chan School of Public Health).
In response to these health crises, governments began fortifying refined flour with synthetic vitamins and minerals to address deficiencies.
However, these additives couldn’t replicate the full spectrum of natural nutrients found in freshly milled whole wheat flour.
Milling your own flour at home ensures that these vital nutrients remain intact, offering your family the full nutritional benefits of whole grains while avoiding the pitfalls of processed food. How amazing is that!
Nutrition found in Freshly Milled Flour:
- Vitamin E: Acts as a powerful antioxidant, protecting cells from damage and supporting immune health. Retained in freshly milled flour, it’s often removed from commercial flours to extend shelf life.
- Vitamin B: Supports energy production and brain health. Milling your own flour keeps these essential nutrients intact, unlike most store-bought options.
- Fiber: Found in the bran, fiber improves digestion, regulates blood sugar, and supports heart health. Whole wheat flour preserves this vital nutrient.
- Fatty Acids: Present in the wheat germ, these healthy fats are crucial for brain function and reduce inflammation in the body.
- Antioxidants: Help lower the risk of chronic diseases like heart disease and diabetes. Whole grains are rich in antioxidants that are lost during the refining process.
Freshly milled flour gives you all of these benefits, making it a nutrient-packed choice for your family.
Plus, it just tastes better.
Whether I’m making bread for my boys or pancakes for a weekend breakfast, the flavor difference is huge!
And the good news? You don’t have to be a professional baker to enjoy it!
Choosing the Right Grain
If you’re new to this, you’ll want to experiment with different types of grains. Personally, I fall back on Soft White Wheat for my general purposes in baking.
The variety of grains available today is amazing.
- Hard Red Wheat Berries: Perfect for hearty, traditional whole wheat bread. They have a robust flavor and high protein content for excellent gluten development.
- Hard White Wheat Berries: Ideal for lighter whole wheat bread with a milder flavor, while still providing good protein for baking.
- Soft White Wheat Berries: Best for pastries, cookies, and cakes. These have a lower protein content, resulting in tender baked goods.
- Einkorn: An ancient grain with a nutty flavor. It’s great for bread, muffins, and pancakes, offering a unique taste and higher nutrient content.
- Spelt: Another ancient grain that’s versatile for bread or baked goods. It has a slightly sweet, nutty flavor and is easier to digest for some people.
- Rye: Commonly used for dense, flavorful bread like pumpernickel. It has less gluten, so it’s often combined with other grains for structure.
- Durum Wheat: Perfect for making pasta due to its high protein and golden color.
- Kamut: A rich, buttery-flavored grain that works well in bread or pilafs, offering a higher protein and selenium content.
Ancient grains like einkorn or spelt are also wonderful options for their unique flavors and nutritional benefits.
If you’re lucky enough to have a local farmer or access to a supplier like Azure Standard, you can get organic grains and even try red wheat berries or white wheat berries for different flavor profiles.
What You Need to Get Started
The main thing you’ll need is a grain mill. I’ve tried electric mills, and I find them to be the best option for a busy mom like me.
My favorite is the WonderMill —it’s an efficient and affordable option and gives me a fine grind for baking bread.
To use the WonderMill, it’s as simple as connecting the flour container to the machine, turning the mill on and pouring in the berries. Easy and quick!
While I haven’t used a manual grain mill, they can be a great backup if you’re off-grid or want a more hands-on approach. But be prepared to work for it. 😉
When you’re buying grain, look for whole wheat berries. Organic is always best! I buy Organic Soft White Wheat in 50lb bags from Azure Standard.
They store well in an airtight container in a cool, dry place, so you can buy in bulk.
Wheat berries can last for up to 25 years or more if stored properly, making them an excellent long-term storage option and they’ve become a staple in my food storage plan.
If you’re wondering how much flour you’ll get, one cup of wheat berries will yield about 1.5 cups of flour.
That means you can grind just what you need, keeping your flour as fresh as possible. Simple!
Tips for Milling and Using Fresh Flour
One thing to keep in mind with fresh milled flour is its shorter shelf life (this is milled, not berries. Berries last years!) compared to store-bought wheat flour.
The natural oils in the wheat germ can go rancid over time, so it’s best to use it within a week or two.
Milling smaller amounts for your recipes is a great habit to get into. I store my leftover flour in the fridge.
Also, fresh flour absorbs water differently than store-bought flour. When you’re baking, start with less water and adjust as needed.
The dough might feel stickier at first, but don’t worry—that’s normal.
The portion of the bran in whole-grain flour makes the dough softer, but it’s full of nutritional value and totally worth it.
Making It Work for Your Family
I know what you’re thinking—isn’t this a lot of work? How much does it cost?
Honestly, once you’ve got your home flour mill set up, it becomes part of your routine. It’s SO quick to mill flour.
My boys love helping me scoop grain into the mill, and it’s a great way to teach them about where our food comes from.
Plus, I have complete control over what goes into our bread and other baked goods—no additives, no preservatives, just pure, whole food goodness.
Final Thoughts
Milling your own wheat flour is one of those things that might feel intimidating at first, but it’s incredibly rewarding.
For the past year, it’s become a regular part of my homemaking, and while I still use store-bought flour on occasion – it’s becoming less and less.
Whether you’re feeding a large family or just looking to add more nutritional benefits to your meals, fresh milled flour is a win-win.
So, purchase some wheat berries, pick up a home mill (I love my WonderMill and highly recommend it!), and give it a try.
You’ll be amazed at the flavor difference!
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