03/23/2026
What’s the deal with “Fresh Milled Flour”??
For those that may not have heard of it, fresh milled flour might seem like a gimmicky phrase, but it’s actually a world of a difference. About two years ago, we started looking at food as a potential source of our health problems. Like a lot of people, we dealt with constant inflammation, gut issues, inconsistent energy levels, eczema, and more.
In the search for better food, I stumbled upon Sue Becker and one of her talks on how she slowly cured her family of several of the same issues that we were dealing with, by just switching to freshly milled flour. Since the early 90’s she has dedicated her life to studying and spreading the word about fresh milled flour. She is a one stop shop for everything related to fresh milled flour.
The claims sound great, but how does grinding wheat berries fresh make them more healthy than the flour you buy at the store? Wheat berries are made up primarily of 3 parts: 🌾
•Bran- outside protective layer of the seed, creates fiber.
•Germ- heart of the seed. Loaded with vitamins, minerals, and beneficial oils
•Endosperm- food source for the seed to grow. Mostly quick energy (carbohydrates/sugar)
Commercially processed flour removes the bran and germ. The germ contains vitamin rich oils that cause the flour to spoil rapidly and the bran creates a rough texture that can be unpleasant if left in. When those two parts are removed, you’re left with the starch heavy endosperm. That’s how you end up with empty carbohydrate bread.
Whole wheat flour has been shown to lose over 90% of its nutrients after the third day and store flour has no nutrients because they have to take it out so it doesn’t spoil on the shelves. With that in mind, fresh milled flour is the only way to get the full benefit of the whole grain.
Similar to lactose intolerant people often being able to drink raw milk, people with gluten sensitivity can also often eat fresh milled flour without issue. We aren’t making any suggestions in that regard, just relaying stories shared by others.
If you want to know more about fresh milled wheat, I encourage you to check out the link below to Sue Becker’s website and enjoy the rabbit hole of information.
https://www.breadbeckers.com/blog/our-story/
