Better Basics Organic Milling Co

Better Basics Organic Milling Co Bringing flour back to basics
We mill flour the old-fashioned way to serve you nutrition, flavour and unreal freshness.

08/11/2026

Me as soon as I discovered freshly milled flour... 🤎

Safe to say it became a slight obsession.

Now I make everything from scratch because the taste and quality speak for themselves.

Comment “flour” 🌾 and I’ll send you my favourite recipes and my go-to stone milled flour.

08/06/2026

For years, gluten has taken the blame for how bread and baked goods make people feel...but that’s only part of the conversation.

Here’s what often gets overlooked:

• Modern milling removes parts of the grain that affect how it’s digested
• Industrial flour is refined for speed, consistency, and shelf life
• Highly processed flour behaves very differently from stone-milled flour
• Additives and processing agents can change how foods feel in the body
• The grain itself hasn’t changed as much as the way it’s handled has

This is where the conversation shifts. From removing ingredients, to rethinking how those ingredients are made in the first place.

Our flour doesn’t start in the recipe. It starts at the mill, how the grain is handled, and what’s kept in the final flour.

👇 Comment “gluten” if you’re ready for a different gluten story.

08/04/2026

I never thought homemade hot dog buns would be the thing my family kept asking for...

But now they’re requested at every BBQ.

Once you taste the difference that freshly stone-milled flour makes, those grocery store buns just don’t hit the same.

🌭 Comment “hotdog” and I’ll send you the recipe!

07/25/2026

POV: The world feels like it’s falling apart… but I’m still over here perfecting my sourdough cracker snap.

Because sometimes you just need flour, a little fermentation, and a homemade snack to bring things back into balance.

Made with freshly milled flour, simple ingredients, and the kind of slow food traditions worth keeping.

Want the recipe? Comment cracker and I’ll send it your way.

07/23/2026

You don’t need to spend weeks wondering if your sourdough starter will work.

Meet your shortcut to homemade sourdough. 🤍

My dehydrated sourdough starter is made from my own live culture, grown on organic stone-milled flour, then carefully dehydrated so you can bring it back to life whenever you’re ready.

Just add flour, water, and a little patience… and you’ll be on your way to baking sourdough bread, pizza, pancakes, and more.

No commercial yeast. No additives. Just a living culture and simple ingredients the way sourdough was meant to be.

Comment “starter” and I’ll send you the details and my free sourdough 101 ebook.

07/16/2026

What if it was never about removing carbs, but about choosing them better?

For years, carbs got pushed into the “avoid” category, but not all carbs are created equal, and not all bread is made the same way.

Here’s what often gets missed:

• Traditional sourdough is naturally fermented, not ultra-processed.
• Long fermentation can change how grain is broken down.
• Simple ingredients matter more than fear-based food rules.
• Stone-milled flour keeps more of the grain’s natural character intact.
• Real food doesn’t need to be complicated to be better.

This is where things start to shift: from restriction to intention.

Ready to get started with sourdough? Comment “Sourdough” and I’ll send you my FREE Sourdough 101 eBook.

07/14/2026

The best summer baking starts with better ingredients.

• Fresh berries and tart rhubarb
• Better Basics flour for a flaky, buttery crust
• A simple recipe you’ll want to make all season long

Because when you start with quality ingredients, you don’t need to overcomplicate things.

Comment “galette” and I’ll send you the recipe.

From everyday loaves to seasonal desserts, I’m here to help you bake with confidence, one recipe at a time.

Better ingredients. Better baking.

07/09/2026

Before you gave up bread, there are a few things you probably weren’t told.

If you’ve ever stepped away from it thinking “it just doesn’t make me feel good”, you’re not alone. For a lot of people, it wasn’t bread itself… it was the kind of bread they were eating.

Here are the things people often wish they knew sooner:

• Not all bread is created equal: ingredients matter more than fear-based labels
• Many store-bought “better-for-you” breads still contain additives, gums, and preservatives
• Highly processed flour products can feel very different in the body than traditionally made bread
• Sourdough and slow fermentation can completely change how bread is digested
• Sometimes it’s not bread, it’s ultra-processed versions of bread that cause the discomfort
• You don’t have to give up bread to feel better, you just need better bread
• Simple, traditional ingredients often outperform complicated “health” formulas

Bread doesn’t have to be something you cut out. For many people, it just needs to be reintroduced in a better form.

That’s the idea behind Better Basics Milling! Going back to simple ingredients, properly milled flour, and bread that feels as good as it tastes.

👇 Comment “BREAD” and we’ll send you more info.

06/15/2026

I learned this the hard way. Years of stomach issues until I started milling my own flour. Want your own freshly milled, organic, non enriched non fortified flour but don’t have your own mill? I got you! Comment flour and I’ll send you the link.

Address

PO Box 485
Okotoks, AB
T1S1A8

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