Fresh milled soft white wheat flour 1lb

All organic, freshly-milled flour. Always milled fresh before pickup. A great way to try fresh milled without having to invest in a 25lb bag of berries and a $100+ grain mill  

- Measured by weight in grams, 1 lb is ~454g equals ~4 cups

- Best used within 2-3 days. Freeze to extend freshness. 

Why Fresh Milled?

Freshly milled whole grain flour contains the entire grain: bran, endosperm, and germ. Because of this, it retains all of the vital nutrients contained within the grain. 

Commercially produced flour (All of it. whole wheat, fortified or not. All of it.) leave only part of the white carb (endosperm) portion. The bran, germ, and any oils contained in the grain are sifted out or otherwise removed. (That’s why whole wheat flour produces such dry bread).

This must be done to make the flour shelf stable. Freshly milled flour that contains the entire grain is not shelf stable and will go rancid quickly (which is why you should use within 2-3 days or freeze to extend the freshness)

The bran, germ, and any oils contained in the grain are where all the nutrients are. The bran is  14-16% of the dry weight of the entire kernel. It contains a rich supply of B vitamins, iron, and other trace minerals as well as soluble and insoluble fiber. It is also a good source of protein and provides enzymes that aid digestion of the other grain components. 

The germ makes up only 4-5% of the total grain, but is the most nutrient-dense portion of the seed. It contains essential fatty acids, numerous phytonutrients, is an abundant source of vitamin E, is loaded with antioxidants, and is a source of most of the B vitamins. 

The endosperm is 80-85% of the total grain. This is the white-flour portion of any milled grain and is predominately protein and starch. While the endosperm does supply many essential amino acids not abundantly found in other foods, it is virtually devoid of vitamins and minerals. 

[Becker, Sue. The Essential Home-Ground Flour Book. 2016]

Though this is anecdotal evidence, many people who have difficulty eating gluten-containing products are able to digest freshly milled flour without issues! Because of the increased fiber content of freshly milled flour, gluten is not readily bioavailable for the gut to absorb. 

**These statement should not be considered medical advice. If you have issues with gluten, you should talk to your doctor first, and understand you assume any risk associated with consuming this product.**