Fresh flour, Fresh bread

Nifty terms used on the packaging of flours lead you to believe they have the same nutrient amount as freshly ground flour. However, this belief couldn’t be further from the truth. Flour that has been freshly milled contains a more substantial amount of nutrients than store-bought, packaged whole grain flour. Time, environmental exposure, and industrialized milling processes remove nutrients from the grains. Also, freshly ground flour is not only more beneficial but actually tastes better than its store-bought counterpart.


When the sealed husk of a grain is broken the previously protected parts are exposed to heat, air, humidity, and light. Some of the nutrients found in the grains are extremely sensitive to the outside environment and deteriorate at rapid rates after exposure.

B vitamins found in grains are extremely sensitive to light and air. After milling, these vitamins deteriorate exponentially.

The lipids, or healthy fats, in whole grains deteriorate because of interaction with enzymes in the bran, germ, and microorganisms. Lipid deterioration causes losses of carotenoid (antioxidants) and vitamin E.

One research study analyzed 95 flour samples from all over the world. Two-thirds of the collected flour were classified as average, meaning there was no enriching process, and these samples contained only one-third of their original nutrients.

Time is an important factor to consider when consuming whole grain flour. Flour that has been freshly milled at home contains the nutrients than industrially milled flour sitting on store shelves.

Milling Methods

In order to create the commonly consumed white flour or bread, modern milling methods remove parts of the grain that contain most of the vital nutrients. The bran, germ, and germ oil leaving the white endosperm. After, this white flour is then enriched with vitamins and minerals in order to meet national health standards. (Link to The Great Grain Robbery).

Also, milling processes may produce an environment, such as heat, that nutrients in the grains are sensitive to. The industrialized machines themselves also rob the grains of their nutrients. Therefore, to ensure flour and whole grain products retain as much nutrients as possible it is imperative to mill your own grains at home.


It’s very simple. Fresh foods taste better and flour is not excluded. You will notice a difference in taste between foods made from freshly ground flour and its not-so-fresh equivalent.
Fresh, whole grain flour contains the germ of the grain. All the oil is located in the germ, which adds a sweeter flavor to your baked goods.

Due to time and milling processes, flour sitting on the store shelves does not have the same nutritional quality as freshly milled flour. After the husk is broken, exposure to light, humidity, heat, and air destroys some of the vitamins and nutrients in grains. In order to ensure you have the most nutritious flour, it is vital to freshly grind your own flour at home.

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