The Truth About Freshly Milled Flour

Freshly milled flour is made by grinding whole grains just before use. The entire grain is used - including the bran, germ and endosperm - which preserves its natural oils, fibre, flavour and nutrients

Let's Clear Things Up

Wheat # "Gluten"

Many people today are wary of gluten, often associating it with digestive discomfort, bloating, or health issues. But here's the truth: Gluten isn't the problem — stripped, processed wheat is.

Gluten is a natural protein found in wheat — it's what gives dough its stretch and structure. But what most people refer to as "gluten" is actually ultra-processed, nutrient-poor white flour, found in the vast majority of supermarket products. Store-bought flour has been stripped of fibre, depleted of essential vitamins and minerals, aged or bleached to extend shelf life, and probably milled months (or years) before you eat it. It's essentially dead.

Freshly Milled Flour Is The Opposite

Because freshly milled flour is a whole food, it behaves differently in the body. They provide complex carbohydrates and resistant starch, as well as both soluble and insoluble fibre. Many people who struggle with conventional flour find they can digest freshly milled wheat with ease — and enjoy the deep, earthy flavour it brings to baking. Keep reading to find out why freshly milled flour might just change your life.

The

Whole Grain

Nutrient-Rich

  • Most of the grain's vitamins (like B vitamins) and minerals (iron, magnesium, zinc) are found in the bran and germ - parts that are removed in commercial flour.
  • Milling fresh means those nutrients are still intact and not oxidised.

Digestible for Many

  • Freshly milled flour contains the whole grain matrix - meaning your body recognises it as a whole food. Many people who feel "gluten sensitive" can tolerate wholegrain sourdough made with fresh flour (though this is not the same as genuine celiac disease).
  • The fibre and enzymes still present aid in digestion.

High-Fibre

= Lower Blood Sugar Spikes

  • The bran keeps the structure of the grain intact, which slows digestion and helps stabilise blood sugar.
  • You get the full spectrum of dietary fibre, which promotes better digestion and gut health.

No Additives or Bleach

  • Unlike any store-bought flour (white or even "wholemeal"), freshly milled flour contains no preservatives, no bleach, and no chemicals. Nothing has been added, it's just the milled grain - that's it!

Amazing Taste and Aroma

Fresh flour has a nutty, rich, and earthy flavour. It actually smells alive. Store-bought flour can be dull or even rancid due to oxidised oils.

Basket of sourdough chocolate pecan cookies on a white surface with a pink jar and flowers.

Support Local +Sustainable Food

  • You know where your flour was grown
  • There's minimal processing, minimal packaging, and minimal waste.
Loaves of sourdough bread on a wooden board with a jar of wheat grain and bag of freshly milled flour in the background.

Bio-Dynamically Grown

We source our grains from various Australian farms, including Burrum Biodynamics, Four Leaf Milling and Bio-Oz. All of the grains we use are grown using organic and/or biodynamic principles, meaning:

  • No detectable chemical residues in harvested grain
  • No-till farming system
  • 100% Australian grown
  • No in-crop spraying with any herbicides, insecticides or fungicides
  • No stubble burning
  • Soil testing for nutrient levels and safe fertilisers (heavy metal free) used

Our Flours

Each flour has a different nutritional profile and use in baking. Both barley and spelt are soft wheats, making them perfect for baking and pastries. Wheat and khorasan are higher in protein, meaning they create a good gluten structure and therefore great in bread-making, pasta and tortillas.

Ready to try our flour?

Start baking with nutrient-dense flour today

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