Milling Flour At Home (Complete Guide)
Milling flour at home has gained popularity recently, and for good reason. Grinding your own flour at home offers numerous benefits and today I want to share 7 reasons why I started milling flour at home, along with tips on flour storage, grain mills, and favorite recipes using freshly stone-ground flour.
If you are looking to reduce ultra-processed foods in your home and up the freshness of your ingredients, then milling flour at home is worth looking into. While it requires an initial investment in a mill, the cost savings and benefits make it a worthwhile investment in the long run in my opinion.
7 reasons to start milling flour at home
1. Fresher flour
The highest advantage of milling flour at home is the unmatched freshness it offers.
Unlike store-bought whole grain flour that can lose flavor and nutritional value over time and is prone to spoilage, milling flour just before using it, preserving their full range of nutrients and flavors, and allows you to enjoy the freshest flour possible.
2. Save money
I understand that quality grain mills are an investment, but let’s compare apples to apples. When you mill flour at home, you’re likely aiming to replace freshly milled, organic whole grain flour, not standard supermarket whole grain flour.
Store-bought, freshly milled organic flours are significantly more expensive than conventional whole grain flour and are also prone to spoilage. Buying organic grains in bulk and milling them at home not only saves money in the long run but also extends the shelf life of your grains, ensuring you always have fresh, nutritious flour on hand.
3. Maximum nutrients
Home milling preserves maximum nutrients in comparison to store-bought flour which is stripped of all the whole grain goodness for extended shelf life.
Home milling ensures that the entire kernel – the bran, germ, and endosperm – remains perfectly intact. Grinding your grains just before you use them minimizes their exposure to air and light, which can degrade sensitive nutrients like vitamins and fats.
4. It tastes better
Milling grains releases natural oils that contribute to the unique aroma and taste of flour. Freshly milled flour, with its retained natural oils, creates lighter, fluffier baked goods and a unique depth of flavor. The preserved oils also retain moisture, resulting in wonderfully moist and flavorful breads, cakes, and pastries.
5. Make it your own
Milling flour at home provides the opportunity to experiment with a variety of ancient grains, including gluten-free options, ensuring those with dietary restrictions can enjoy homemade bread with great taste and texture.
It also allows control over the flour’s texture, from fine to coarse, and the ability to create custom blends tailored to personal preferences and dietary needs. By blending different grains and adding spices or herbs, you can create your own customized flour blends and unique baked goods.
6. Food security
Buying grains in bulk enhances food security and ensures that you always have flour on hand during food shortages.
It empowers you to have greater control over your food supply, support local farmers directly, and contribute to a more resilient and secure food system.
7. It’s fun
Milling your own flour not only brings satisfaction and joy to the baking process but also offers a fun and educational experience that can be enjoyed by the entire family.
From making bread to cakes and pastries from scratch, it’s a delightful way to elevate your baking and create memories together.
Grain and fresh flour storage
Whole grains are ideally stored in a cool, dry, and airtight container to maintain their freshness and prevent moisture, pests, and spoilage. It is best to store them away from direct sunlight and in a location with a stable temperature, such as a pantry or cupboard. I use food-grade lidded storage buckets and store them in the bottom of the pantry.
Freshly ground flour, such as wheat flour, contains oils that can turn rancid over time. To prolong its freshness, I recommend storing it in an airtight container in the refrigerator. The cooler temperature helps slow down the oxidation process and maintains the quality of the flour for a longer period.
Where to buy grains
You can purchase whole grains directly from farmers or coops, or find a trusted retailer that stocks them. If you’re getting them from one of the unpackaged stores make sure to check the storage time and conditions of the grains.
I buy my berries from a small organic farm called Milmore Downs in the South Island in New Zealand. I buy larger quantities in bulk and get a mixture of rye, wheat, and spelt.
If you’re living in the United States, check out the Oldways Wholegrain Council for a list of local grain suppliers. Hodmedod’s offers the British market grains from local farms.
Mill gluten-free flour at home
Yes, you can make gluten-free flour at home using a grain mill. Rice, quinoa, buckwheat, amaranth, and millet are a few examples of pseudo grains that can be milled into gluten-free flours.
However, it is important to clean the grain mill to avoid cross-contamination and to experiment with different grain combinations for desired texture and flavor in gluten-free baking.
Popular home grain mills
When choosing a home grain mill, factors to consider include the size of the mill (small to large) based on your needs, price range, desired milling method (stone flour mill, electric, manual), and overall quality.
There are several popular home grain mills available on the market. Here are a few examples:
Hawos is a well-known German brand that offers a range of grain mills suitable for home use. They provide both electric and manual options, and their mills are known for their durability and quality.
Mockmill offers various models that attach to stand mixers or operate independently. These mills are recognized for their versatility and ability to grind a wide range of grains.
Nutrimill is known for high-speed mills that efficiently grind grains into flour, and their products are known for their performance and ease of use.
After doing some research, I bought the Hawos Octagon 2 a couple of years ago and I’m super happy with it.
How to use home-ground flour
Using freshly ground flour in place of store-bought whole grain flour brings extra freshness and flavor to your baked goods. Depending on the grain and coarseness of the flour you’re milling, you might need to adjust your favorite recipes.
Freshly milled whole grain flour is often “thirstier” because it contains the bran and germ. These components are highly absorbent, unlike the refined endosperm found in all-purpose flour. This higher absorbency means it can soak up more liquid. You can either use less home milled flour or increase the liquid content of the recipe.
If you prefer a finer texture, you can also sift the freshly ground flour to remove any larger particles. This step is optional and depends on your personal preference and the type of baked goods you’re making.
My top fresh flour recipes
Freshly milled flour adds a unique flavor and freshness to your recipes. Here are a few examples that can easily be made with fresh whole grain flour: