How to Mill Your Own Fresh Whole Grain Flour At Home
Freshly milled flour is the gold standard for nutrient-packed, wholesome baked goods. I have recently begun to incorporate a lot of fresh-milled grains into our family’s diet. We now use whole-grain flour for everything from my go-to sourdough bread recipe to cookies and more. Learn how to mill your own flour at home with this simple guide.

For the longest time, the thought of milling flour overwhelmed me but it is actually insanely easy to learn. In this post, I’ll break down the easy process of milling flour at home but FIRST, a little history of why this is SO important to learn!
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A Brief History Of Flour:
In the olden days flour was milled locally or at home from wheat berries using simple stone mills. This process used every part of the grain (germ, bran and endosperm ), creating a highly nutritious flour filled with essential vitamins and minerals. The drawback to this freshly milled flour was that the oil-rich wheat germ made the flour spoil quickly after milling and the flour was not shelf stable.

As industrialization progressed, producers discovered that removing the bran and germ increased the flour’s shelf life and created a product that could be stored indefinitely and mass-produced. Unfortunately, this also removed most of the nutrients from the flour, leaving it less wholesome.
By the early 20th century, white, all-purpose flour had become a staple, but its widespread use led to nutritional deficiencies in the population, such as skin conditions, mental illness, and even scurvy. This became a major public health emergency that was traced back to the nutritional deficit created by the processing of modern flour. To combat this, the government mandated the fortification of flour with vitamins and minerals.
Today, while white flour remains a pantry staple, it is largely devoid of its original nutrients, and the fortification process cannot fully replicate the benefits of whole-grain flour.
Why Mill Your Own Flour?
After understanding the processing of store-bought flour that removes the most nutrient-rich parts of the grain, it’s pretty obvious that milling your own flour at home is the way to go.

Here are a few reasons I think milling flour at home is SO beneficial:
- Health Benefits: Freshly milled flour retains essential nutrients found in whole grains, such as fiber, vitamins, and minerals, that are lost in the milling process of commercial flour. Whole grain flour is an excellent choice for boosting the nutritional content of your homemade bread and other baked goods.
- Flavor: Fresh flour has a rich, nutty flavor that’s missing from pre-packaged flour from the grocery store. Whether you’re making sourdough bread, rye bread, or whole-grain bread, the taste difference is noticeable. You can also create your own unique flavor profiles by combining various types of grain as we will discuss below.
- Customization: Milling your grains allows you to experiment with different types of grains, such as hard red wheat, soft white wheat, durum wheat, and even gluten-free grains like millet, rice and quinoa
- Cost-Effectiveness: While there’s an upfront investment in equipment, buying bulk grains from sources like Azure Standard, local farmers, or Amish stores can save you money in the long run- especially if you are currently purchasing organic flour from the store.
- Sustainability: I think Covid opened all of our eyes to how quickly supply chains can break down and leave us in a situation where it’s hard to find and purchase healthy foods! Whole grain berries can be stored long-term and are a great solution if you are looking to bolster your pantry for a rainy day.
Types of Grains You Can Mill
Here are a few of the main types of grains you might come across as you begin your fresh-milled flour journey:

Hard Wheat (e.g., hard red wheat, hard white wheat): Ideal for yeast bread due to its high protein/gluten content. This would be similar to the standard bread flour you buy from the store. Hard red wheat will have a darker color and slightly richer, “wheatier” flavor while hard white wheat is slightly lighter and more mild in flavor.
Soft Wheat (e.g., soft white wheat): Perfect for pastries and cakes, I use this grain for most of my sourdough discard recipes like sourdough pop tarts and sourdough crackers. It has less gluten strength so it’s not ideal for breads that need a lot of structure.
Ancient Grains (e.g., einkorn, spelt, kamut): Great for their unique flavors and health benefits. I am new in my experimentation with ancient grains but I am really enjoying learning about them.
Gluten-Free Grains (e.g., rice, millet, quinoa): There are so many gluten-free grain options that can be freshly milled. One of my favorites is millet! I love mixing some millet in with my soft white wheat when making a batch of muffins. It adds a delicious crunch and has a host of health benefits.
Best Grains to Get Started:
So you understand the benefits of milling your own grain and start looking into what types of grains to purchase… And you are immediately confused because there are a ton of different types of grains and you don’t know where to start!
So where do you start?! Here I’ll break down the simplest formula that I follow to create the majority of my go-to recipes.
For Breads, Rolls, + Pizza Dough: Hard White Wheat (the one I purchase is called Prarie Gold).
For cookies, cakes, quick breads: Soft White Wheat (I purchase THIS one from Azure Standard).
And that’s it! It can really be that simple. If you are just starting off, don’t worry about experimenting with various grain blends just yet. Get these staples down and you’ll be off to the races.
Equipment Needed for Milling
The initial start-up cost to milling grain is obviously buying a mill. Let me be the first to say, you can DEFINATELY find a mill for fairly cheap and at least get started! That is what I did this year. I plan to eventually upgrade my mill (perhaps to a really pretty wood one that I can leave out on my counter) but for now the plastic mill I have is working GREAT!

The best part? I only paid $170 for my basically brand-new Wonder Mill. I bought it on Facebook marketplace and it had only been used a few times! All that to say, always check resale groups in your area before dropping a ton of cash on a new mill.
There are several mill options ranging from basic to advanced equipment:
- Electric Mills: Brands like Mockmill Grain Mills, Nutrimill, Wonder Mill or Komo offer a finer grind and are great options for home bakers looking to process large quantities of grain quickly.
- Manual Mills: A hand mill is a budget-friendly and portable option, though it requires more effort and time. I wouldn’t recommend this unless you plan to very rarely mill flour.
- High-Powered Blenders: Devices like Vitamix can double as a grain mill for those just starting.
- Food Processors: While not ideal, they can handle a small batch of wheat berries in a pinch.
How to Mill Your Own Flour
These instructions may vary based on the type/brand of grain mill you use. Be sure to check your manual for specific instructions.

Follow these steps to mill fresh flour:
Select Your Grain:
- Choose the type of grain based on your baking needs.
Set Up Your Mill:
- Make sure your mill switch is in the off position before plugging it in. Ensure the flour container is attached and the mill is ready for use. If using a bowl-less system, make sure you have a bowl set up to catch the flour coming out of the mill.
- Adjust the mill settings for the desired grind. A finer grind is ideal for pastries, muffins and quick breads. I typically use a medium grind for bread flour, while a coarser texture works for things like cream of wheat, oatmeal and cornbread.
Measure the Grain:
- One cup of wheat berries typically yields about 1.5 cups of flour. Try to only mill the amount you need for each recipe as fresh-milled flour loses its nutritional value the longer it sits out. (Don’t pour the grain into the mill until the mill is started and is running at full power).
Begin Milling:
- Start mill. Pour the grain into the hopper. As the grains begin to go down into the mill, keep an eye out for any small rocks or other debris. This doesn’t happen often but if a small pebble makes its way through it can break your mill.
- After all the grain has gone through the hopper, let the mill run for 30 seconds or so until sure it is empty and then turn it off.
- Use your freshly milled, highly nutritious flour!
How To Store Freshly Milled Flour
As stated multiple times, freshly milled flour spoils quickly and needs to be used right away! But what if you have some extra flour? What are the actual rules for storing freshly milled flour safely?

Tip for Success:
Freshly milled flour is best used immediately. Always try to mill only what you need for that day.
If you do decide to store freshly milled flour follow these tips:
- Room Temperature: 24-48 hours depending on climate, stored in an airtight container/ziploc. Check smell for rancidity.
- Refrigerator: 4-7 days in an airtight container/ziploc, check smell for rancidity. The flavor may seem off the longer it is stored.
- Freezer: Up to 6 months if stored in an airtight container and away from the freezer light. Check smell for rancidity. The longer you freeze, the more changes will take place in the nutritional value and flour may take on an odd flavor + lose some moisture.
Where To Buy Wheat Berries
Sourcing quality wheat berries for your mill is an important step. There are a lot of places you can purchase wheat berries and its important to shop your area for the best prices. Here are a few of the best places to source good quality wheat berries:
Local CO-OPS:
- I source my hard white wheat and spelt berries from a local coop in my area. The grain is sourced from Amish country and the price is unbeatable! The coop order goes out about once a month and takes a few weeks to come in so it takes a little foresight to make sure I don’t run out of grain.
- (Just for reference, 50 pounds of hard white wheat from Amazon is going for around $120 currently but I can get 50 pounds from my local coop for $50!)
Azure Standard:
- If you haven’t heard of Azure Standard, it’s an online coop with literally hundreds of the best holistic, healthy foods! Check to make sure there is a drop spot near your location. I order my soft white wheat and specialty grains like Einkorn from here!
Amazon:
- Amazon has a small selection of grains. The Palouse brand grains are great quality and a good option if you want to order a small quantity. It’s more expensive than buying in bulk from Azure Standard/coops.
Amish Stores:
- Amish Stores: Known for their excellent selection of high-quality grains and usually some of the best prices around!
How To Store Wheat Berries
One of the best perks of milling your own flour is that wheat berries are extremely hardy and can be stored for a long time! If stored properly wheat berries can last for years without going bad. This makes them a very low-waste, sustainable food!
Here is what you’ll need to store your grains:
- 5 gallon buckets. Since I typically buy grains in 50 lb bags, I need about 2 buckets for each bag of grain.
- Twist top lids. These make it so much easier to access the grains quickly/easily.
You can also store your grain berries in ziploc bags in the freezer.
Baking With Whole Wheat Flour
Baking with whole wheat flour has some key differences from regular white flour.

First, freshly milled flour tends to have a slightly denser texture and may not look as fluffy as regular white bread. This was a bit of an adjustment for me but truthfully the flavor is SO much better and the health benefits far outweigh the slightly denser texture.
Second, freshly milled flour absorbs less liquid than standard flour. For this reason, it is usually best to decrease the amount of flour by 1-2 TBS per cup. However, I have also substituted many recipes with a 1:1 ratio and they have still turned out great! Experiment with this a bit until you find a ratio that gives you the texture you want.
Can You Use Fresh Milled Flour for Sourdough?
Fresh milled flour is a fantastic way to feed your sourdough starter. You can also substitute whole wheat flour for regular flour in your go-to sourdough recipes! I’ve done this many times and had great results.
Tips for Success
- Start Small: Begin with just one type of wheat berry and try ordering a small quantity to experiment with a few recipes.
- Experiment: Experiment with recipes specifically geared towards whole grains and then branch out into substituting for your favorite recipes.
- Find a community: There are lots of Facebook communities geared towards home millers that can help answer questions you may have.
I hope I’ve convinced you to try milling your own flour at home. It is truly such a great way to make nourishing, wholesome baked goods for your family and with a little practice is SO easy to get the hang of. Let me know any flour milling questions you have below!