Is Fresh Milled Flour Better?

Many people are not aware of how easy it can be or how beneficial it is to mill your own flour using whole grain and a grain mill. That’s why we are here to help you learn more about the benefits of milling your very own fresh flour!

Elevated Nutrition: To make white flour, commercial mills remove the bran and germ, roughly a quarter of the kernel, and the parts with most of the fiber and natural oils. Milling your own flour means the whole kernel goes into your bowl, and it has a wonderful fresh taste that fades in bagged whole-grain flour.

Whole grain flour contains more nutrients, vitamins, and fiber than white flour. Whole grain contains the entire grain kernel which includes a portion of the bran, germ, and endosperm. The bran is the hard outer covering that surrounds the inner germ and endosperm. The germ is an embryonic seed and contains unsaturated oils. The endosperm is the largest part of the kernel, which is mostly starch. The bran and germ contain a number of nutrients that are not found in processed white flours.

These include vitamin E, folate, fiber, and antioxidants. The nutrients in whole grain flour come from the bran and germ. Those nutrients go with the bran and germ when they are refined out. White flour has had the bran and germ removed, taking most of the fiber with them.

Better Flavor: One of the most frequently asked questions we get from beginner bakers is “why does whole-grain flour make such better-tasting baked goods?”.

Many bakers are choosing to switch to freshly milled flour for their baking and often swear by the results of using freshly milled flour because their breads and baked goods made from freshly milled flour have better flavor and texture.

Freshly ground flour keeps the bran, germ and endosperm together. Fiber provides structure and texture. The bran and germ add flavor and even a bit of sweet taste. You want as much as those vitamins, minerals, and fiber as possible to be passed on to the final product which will help make up for any missing ingredients. Freshly milled flour is what you need if you want a baked good with a greater depth of flavor. By using fresh flour you will get a creamier texture, more body, and better flavor.

Purity & Quality: Milling at home means you know exactly what's in your flour, which matters to families managing allergies. Having freshly milled flour is not only an assurance of freshness but also an assurance that unknown ingredients will not be present in your flour.

When was the last time you bought a bag of flour? Did it say “fresh milled” on the bag? Most of us just aren’t sure. The truth is, most bagged flour was milled weeks or months before it reaches you. Milling your own flour at home is an inexpensive way to ensure you are getting fresh flour. Whole berries store far longer than flour, so you can mill just before baking and no time is lost.

Saves Money: When you look at the rising costs of groceries, it’s clear that milling your own flour just makes sense. You can save money on your grocery bill by grinding your own wheat, corn, rice, etc into flour at the fraction of the price of store-bought flour. In addition to saving money, you can save it from spoiling longer by storing whole grains in airtight containers.

If you’re not familiar with emergency preparedness, it can cost hundreds of dollars to set up a dedicated emergency food storage containing the right amount of food and water. Storing whole grains and legumes instead of flour and rice is one of the most affordable ways to build a pantry you can actually cook from. They cost a fraction of packaged food storage and keep for years.

This post is for general information only and is not medical or nutrition advice. Everyone is different, so talk with your doctor or a registered dietitian before changing your diet, especially if you have celiac disease, diabetes, food allergies, or another health condition.