Fresh Milled Flour 101
Wholesome, Biblical, and Bursting with Life
Welcome!
If you're here, you're probably curious about fresh milled flour—and maybe a little nervous to try something new. That’s okay! This page is here to help you understand the why behind it all, and to set you up for success as you step into a better, more nourishing way of baking.
A Biblical Foundation
Wheat holds a sacred place in Scripture. From the unleavened bread of the Exodus to the Bread of Life Himself, wheat has always been more than just food—it’s been a symbol of provision, sacrifice, and communion. For thousands of years, people milled wheat using simple stone tools, preserving the God-given nutrients in every kernel.
It wasn’t until the modern industrial era that flour began to be processed in a way that strips it of almost all its nutritional value. Today, most store-bought flour contains none of the original life-giving properties wheat was designed to offer. But when we mill grain the traditional way—fresh and stone-ground—we preserve 40 of the 44 essential nutrients our bodies need. It’s a return to what was always intended: food that nourishes both body and soul.
What Is Fresh Milled Flour?
Fresh milled flour is simply whole grain wheat berries that are ground at home, right before use. I use a stone mill to grind organic soft white wheat and organic hard white wheat—nothing added, nothing taken away. The result is warm, fragrant, and full of flavor, with every part of the grain—the bran, germ, and endosperm—left intact.
Because it hasn’t been stripped, bleached, or stored on a shelf for months (or years), fresh milled flour behaves differently than all-purpose or even whole wheat flour from the store.
Unlike modern flour, which is shelf-stable because it’s been denatured (lifeless), fresh milled flour is full of :
Healthy fats that feed your brain and balance hormones
Fiber that supports digestion and blood sugar balance
Protein that keeps you full and nourished
Vitamins & minerals like Vitamin E, B vitamins, magnesium, zinc, and more
Living enzymes that assist your body in absorbing nutrients and breaking down gluten
Many people find they can tolerate baked goods made with fresh milled flour even if they can’t tolerate regular flour. That’s because what causes problems for many isn't wheat itself—it’s what we’ve done to it.
What’s Missing from Store-Bought Flour?
Most conventional flours on grocery store shelves are missing the two most nutrient-rich parts of the wheat berry: the germ and the endosperm. During industrial processing, these parts are separated to increase shelf life, but that process strips the flour of nearly all its natural nutrition—up to 90% of the original vitamins and minerals are lost.
To make up for this, many flours are “enriched”—but not in a helpful way. Synthetic vitamins like folic acid are added back in, even though a large percentage of the population cannot properly process folic acid due to a common genetic mutation (MTHFR). Instead of supporting your body, it can actually contribute to health issues over time.
Even more concerning is the presence of glyphosate, the active ingredient in Roundup. Glyphosate is commonly sprayed on wheat right before harvest to dry it out—a process called desiccation. Unless wheat is certified organic and non-GMO, there’s a high chance it has been exposed to glyphosate residue, which has been linked to a range of health concerns, including cancer, gut damage and endocrine disruption.
That’s why fresh-milled, organic, glyphosate-free wheat is such a game changer. You get the whole grain—germ, endosperm, and bran—just as God designed it, with all the original nutrients and none of the toxic shortcuts.
What You Need to Know Before You Bake
Fresh milled flour is amazing, but it isn’t a 1:1 substitute for store-bought flour. If you try to make a regular white bread or cookie recipe with fresh flour, you might end up frustrated.
But don’t worry—I’m here to help you succeed.
Key Tips:
Use recipes designed for fresh milled or stone milled flour. The hydration needs, textures, and gluten development are different.
Give your flour time to rest. Fresh flour absorbs liquid more slowly, so many recipes benefit from a “rest” period to let it hydrate fully.
Expect a heartier texture. It’s not the same as fluffy white flour—but it’s richer, more flavorful, and deeply satisfying.
Soft white wheat is best for muffins, cookies, biscuits, quick breads, and pancakes.
Hard white wheat is perfect for yeast breads, sandwich loaves, and pizza dough.
Ready to Bake?
I’ve gathered some of my favorite starter recipes and resources to help you feel confident:
Pancakes : I use this recipe multiple times per week. I lessen the milk to about 1 1/2 cups to make the pancakes more fluffy, but adjust to the texture your family loves! I also add a splash of vanilla extract for a little more fun!
Need something other than what I’ve listed? These fresh milled bakers have wonderful websites with fantastic recipes :
Switching to fresh milled flour is one of the most meaningful health upgrades you can make. It may feel unfamiliar at first—but it’s deeply rewarding. You’re choosing real nourishment. You’re reclaiming a tradition that was lost. And you’re feeding your family the way God designed food to work—with richness, wisdom, and life.
If you have questions, I’m always happy to help. I want you to love baking with this flour. Let’s do it together!
– Kelly Ann