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There’s something deeply grounding about the rhythm of milling your own flour and baking bread from scratch. For many, it’s nourishing—both for body and soul. But beyond the slower pace and the aroma that fills your kitchen, there’s a real health benefit in choosing fresh-milled grains over store-bought flour. So why is fresh milling your own flour more than just a hobby—it’s a step toward better health. Plus it tastes so yummy!
I will note; I have Hashimoto’s Hypothyroidism and I was trying milled flour. I recently stopped eating bread because it slightly spiked my TPO antibodies. Before trying the bread, my gut was not yet healed. I jumped in before I realized I needed to fix my gut. So currently, I stopped eating all grains. I’ve been diligently working hard to repair my gut with a high meat diet (organic grass fed beef, organic pasture raised chicken), low sugar fruits, and vegetables. No eating out and no processed food. And what a world of difference this has made for my body. The inflammation fell off quickly. For autoimmune, I have learned diet is very individualized. What might work for me, may not work for you.
I’ve had 6 years of trial and error. Years ago, I ate meat. It wasn’t until 3 years ago, I tried the plant based diet for a short time. I noticed my inflammation was still high the entire time. I was bloated. I didn’t feel good. But I did have energy. I was always hungry. I ate lots of nuts and seeds but nothing seemed filling. I ate beans daily. Then I realized lectins, and the mold on the nuts and seeds may have been contributing to my leaky gut issue.
My iron levels were great, and I had plenty of fiber, but I still wasn’t feeling good. So I eliminated gluten and most grains, all lectins, nuts, seeds, and began to start over. I have been working hard to repair my gut for 3 months. It’s not been easy! But it’s been worth it. I’ve been taking a probiotic and eating few foods. And slowly reintroducing my body to new food.
After having my girls, my weight was around 126. I currently weigh 117. The elimination diet reduced my inflammation almost immediately. Eating meat is NOT my favorite food. Never has been but it’s what my body needs right now. Everyone is different. You have to figure out what works for you. My body requires a lot of protein. You might ask, “Why don’t you just do a protein shake?” Good question. Well, shakes are not going to give me the nutrients beef will give me. I’ve tried it. I’m still very hungry. I don’t feel full. And I don’t have the adequate energy I get from eating beef or chicken.
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I kept a food diary and started reading books and literature. I’ve been doing the elimination diet removing trigger foods.
Dairy
Gluten
Soy
Nuts
Shellfish
Corn
Nightshades (like tomatoes, potatoes, peppers)
I don’t drink any alcohol. I’ve had no caffeine for over 26 years. I did recently try a cup of green tea. I try to eat eggs everyday. I do eat sweet potatoes.
So currently, this is my story. Will I ever be able to go back to gluten? I hope one day I can. I believe I can. It’s so important to take time to listen to your body and that’s what I am doing. I’ve always heard if you can heal your gut you can heal the body. I don’t believe gluten is the issue. God didn’t make gluten to kill us. If you haven’t heard of Sue Becker, look her up. She has a story to tell. You can find her on podcasts. Bread has been a staple for thousands of years. You read it all throughout the Bible. I believe the way they process commercial bread is what contributes to making people sick. The added synthetic vitamins are not good for our bodies. Autoimmune disease can be complicated. I read how fresh milled bread can actually heal. But do your own research.
1. Whole Nutrition Intact
Grain is made up of three main parts:
– Bran – rich in fiber, B vitamins, and antioxidants
– Germ – the nutrient-packed heart of the grain, full of healthy fats and vitamins
– Endosperm – mostly starch and some protein
Store-bought white flour strips away the bran and germ, leaving only the starchy endosperm. Even many “whole wheat” flours at the store are heat-processed and oxidized, reducing their nutrient levels. It doesn’t matter if it’s organic or not. The process is the same. But when you mill your flour fresh at home, you keep all three parts intact—just as God designed it.
2. Higher Vitamin and Mineral Content
Once grains are milled, they begin to lose nutrients quickly—especially vitamin E, which can degrade within hours. Store-bought flour may be shelf-stable for months, but its nutritional value begins fading almost immediately after processing. So you lose the nutrients.
Fresh-milled flour, on the other hand, is bursting with:
– Vitamin E (an antioxidant powerhouse)
– Magnesium
– Zinc
– B Vitamins
– Healthy fats
These nutrients support immune function, heart health, and energy production—and they’re most potent right after milling.
3. Fresh Milled Flour Is More Digestible and Gentle on the Body
Many people report that bread made from fresh-milled grains is easier to digest. That’s because:
– The natural oils and enzymes haven’t gone rancid
– The flour hasn’t been bleached or bromated (chemically altered)
– It still contains natural enzymes that help your body break down the grain
For those with sensitivities—not necessarily allergies or celiac disease—this can mean enjoying bread again without discomfort.
4. No Hidden Additives or Preservatives
Commercial flour and bread often include additives to extend shelf life, improve texture, or speed up production. These can include:
– Bleaching agents
– Dough conditioners
– Preservatives
– Stabilizers
When you mill at home, you control what goes into your bread. The ingredients are simple: grain, water, salt, and maybe a natural leavening agent like sourdough or yeast. Nothing extra, nothing questionable.
5. Healthy Living Encourages a Slower, More Intentional Life
While this isn’t a “nutrient” in the traditional sense, the *pace* of fresh milling and baking is itself healing. It encourages presence. It invites slowness. And in a culture driven by convenience, there’s something truly countercultural—and deeply restorative—about taking the time to nourish yourself and your family from scratch.
A Simple Start To Milling Your Own Flour
You don’t need a fancy setup to get started. A basic grain mill and a few pounds of quality wheat berries are enough to begin. Try soft white wheat for muffins and pastries, or hard red wheat for hearty sandwich loaves. Bake a simple loaf and taste the difference—not just in flavor, but in how your body feels afterward.
Fresh milling isn’t just about making better bread. It’s about reclaiming connection—connection to your food, your health, your home, and the One who provides it all.
I will continue to fresh mill bread for my family. And one day, when my leaky gut has been healed, I will reintroduce whole bread to my body.
I use the Wondermill and I only have good things to say about it. Amazon has a hard time keeping it in stock because it’s so popular. But you might be able to find it on another site.
Photo Credit by Klaus Nielsen
