There is a big difference between freshly milled flour and store-bought flour. Store-bought flour has been stripped, processed, and devoid of its real flavors. Freshly milled flour retains its nutrients and brings flavor, aroma, and a tender, melt-in-your-mouth texture that store-bought refined flour just can’t compete with. Let’s compare!
Fresh-milled flour keeps every natural oil, vitamin, and aroma intact—no additives, no bleaching, no stale flavor. Just pure, powerful freshness.
Freshly milled flour retains the bran, germ, and endosperm of the grain, which contains fiber, vitamins, minerals, and antioxidants.
Whole grains provide a significantly higher amount of dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps regulate blood sugar levels.
Freshly milled flour retains more B vitamins (especially thiamine, niacin, and riboflavin), iron, magnesium, and zinc, as well as higher antioxidant levels, such as vitamin E and other phenolic compounds, which are often lost during the refining process.
Most store-bought flour was milled long before it reaches your kitchen. To keep it from spoiling, the grain’s nutrient-rich germ is removed—leaving a pale, muted version of what wheat was meant to be.
Store-bought flour is refined, meaning the bran and germ are removed during milling, leaving mostly the starchy endosperm. This results in a product with fewer nutrients.
Refined flour is low in fiber since it lacks the bran, which is the primary source of fiber in whole grains.
Many of the B vitamins and minerals found in the bran and germ are lost during the refining process, making refined flour nutritionally inferior to freshly milled whole grain flour.