What is Fresh Milled Flour?

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What is Fresh Milled Flour? Our fresh milled flour is 100% whole grain flour produced by us grinding organic grain/wheat berries and not sifting out any parts of the grains. Our fresh milled flour is milled right before use.

Why does using Fresh Milled Flour matter? Are you "gluten sensitive" or often feel fatigued or "off" after eating foods with flour/gluten in it? How about... brain fog, headaches, inflammation (might feel like arthritis), stomach issues? After many years of us being gluten free, many of those issues went away, but not all.  Then our family switched to whole wheat Fresh Milled Flour...

ALL of those issues went away for us!!

After extensive research, we came to the conclusion that the majority of our issues stemmed from our flour/food containing contaminants. The contaminants don't stop in the fields with fertilizers or herbicides (like glyphosate). There are additional contaminants introduced during the "enrichment process" used to make flour shelf stable. The process strips the flour of its nutrient rich bran and wheat germ and replaces it with artificial/synthetic vitamins and minerals.  We bake in hopes that other can re-discover their love of baked goods!

**We are not doctors and do not claim to be, we are not giving medical advice.

Why is Fresh Milled Flour more beneficial than commercially made flour?

Our fresh milled flour is not sifted, so it retains all three parts of the grain: the nutrient-rich germ, fiber-filled bran, and starchy endosperm. This nutrient rich combination digests slower in your body, which provides your body with a more sustained energy and less risk of glucose spikes. Commercially made flour is only the starchy endosperm and then nutrients are artificially added back in to "enrich" the flour. Due to the overprocessing, removal of most of its nutrients and having additives put into the commercial flour; commercial flour has a much longer shelf life, but can cause rapid glucose spikes, inflammation and other adverse health effects. Source: Harvard