Freshly milled whole grains made delicious, nutritious, and practical
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Welcome to our comprehensive recipe index dedicated to the magic of freshly milled flour. Whether you’re a seasoned home baker or just starting your journey, our collection of recipes will inspire you to create delicious and nutritious baked goods from scratch.
Freshly milled flour retains more nutrients and natural flavors compared to store-bought options. It’s a game changer for your health and taste buds, offering a richer and more wholesome baking experience. Our recipes are crafted to highlight these benefits, making your baking not just fun but also beneficial for you and your loved ones.
Fresh milled meals that aren’t baked. Think creamy soups, sauces, and macaroni and cheese.
Pastries made with fresh milled flour are a foodie’s dream and a health nut’s heaven. You CAN have cookies that are actually good for you when you mill whole grains at home.
Finding good vegan recipes that are also freshly milled can be a challenge – and we are up to it! Our journey started out vegan, dairy-free, and egg-free due to allergies so we understand whether it’s by need or by choice. If there is a vegan option, we will list it here for you.
Fresh milled pasta tastes just like the stuff from the store, but it’s better for you and no one will be able to tell the difference. Get those freshly milled whole grains into a pasta-loving family by milling grains fresh.
The most popular freshly milled flour recipes in one place for your convenience.
Spinach pie is one of those dishes that feels like a hug on a plate. Whether it’s the classic Costco version or a traditional recipe passed down through generations, it’s a favorite for good reason. But what if you could make it even better—flakier, more read more…
This recipe for fresh-milled phyllo dough uses hard and durum wheat to create delicate, flaky layers. Perfect for Spanikopita, Baklava, and more, this homemade method simplifies the process with tips for rolling thin, even sheets.
Make fresh Ciabatta rolls or Italian bread with my favorite bread recipe turned sourdough.
A quick, easy pizza dough & flatbread recipe using 100% Kamut grain that also makes for excellent flatbread for quick dinner wins.
This perfectly balanced, subtly sweet lemon blueberry loaf will knock your socks off. It’ll make incredible french toast, letting your maple syrup shine or will pair perfectly with butter or cream cheese toasted.
Your best option is always grinding grains by category, but sometimes you’ll want to mill a specific “type” of flour, such as bread flour, pastry flour, cake flour, or all purpose flour. Why and when? Let’s imagine you have a favorite recipe passed down by your granny, and you want to convert it to fresh milled flour. Her recipe lists bread flour, all purpose, or something else. Here is a guide on how to mill bread flour, cake flour and more.
To make bread flour at home, grind hard white wheat (and commercially the bran and germ are filtered out so it’s shelf stable). You get all the good stuff when milling fresh at home, and none of the side-effects of chemical “stabilizers” and whiteners used in commercial flour.
Mill: hard grains like hard white wheat, hard red wheat, durum, Emmer, Einkhorn, Spelt, Khorasan, or even rye.
Pastry flour, also known as cake flour, is made by milling all-purpose (a mix of hard and soft wheat) with some corn starch added. This can be beat by milling soft grains, and leaving the corn starch out.
Mill: soft grains like soft white wheat, spelt, barley, rye, or gluten free grains
All-purpose flour is made by milling a mixture of hard and soft grains. Avoid this common pitfall of milling your own all-purpose flour. Instead mill the type of grains best for the type of goods you are baking (pasta, bread, pastries).
Mill: a mixture of hard and soft grains – start with equal parts, maybe even 1 part soft wheat to 2 parts hard wheat.
We make self-rising flour by mixing baking powder into all purpose flour.
Mill: soft grains like soft wheat, spelt, barley, or rye and add 1 tsp baking powder per cup of grains.
Semolina flour is made milling durum wheat in a coarse grind. Durum wheat is the hardest of all the grains. Known for that characteristic golden color.
Mill: durum wheat berries slightly finer than corn meal.
Known as twice-milled durum, semola flour is made by milling durum wheat berries as fine as possible in the mill, sifting the bran and germ, and then milling it again.
Mill: durum as fine as you can get it, and then run it in a high powered blender like the Vita-mix to get it even finer.
It is unnecessary to double mill durum for great pasta, but you choose how you want to do it. I mill as fine as I can get it in my stone mill on the first pass. It works well whether made in my Phillips Avance pasta extruder or by hand. There are different recipes for both types of dough, however.
Take dried chickpeas and put them into your mill once it’s been turned on. Be sure your mill is capable of milling chickpeas. Stone mills such as the Mockmill are capable, but not all mills are the same. If you are shopping around brands, be sure to check before purchasing so you don’t possibly damage your stones making chickpeas into flour.
Grind a variety of gluten-free grains in your mill, so long as they’re not oily. Mill hemp seeds, chia, and flax seeds in a high-powered blender or manual mill with steel burrs. If they’re a small percentage of non-oily grains, you can mill them in a stone mill. Suitable options include sorghum, quinoa, buckwheat, rice, amaranth, and millet. This method saves you money and boosts the nutritional value. If you have Celiac’s disease, you MUST have a dedicated gluten free mill – as the particles left behind can injure someone with this disease. Never mill gluten-free grains in a mill that has also milled gluten-containing grains for a person with Celiac’s disease.
While it’s not the best option, I recommend purchasing from a local mill that does 100% extraction flour, and ships it fresh with instructions on how to keep it and for how long. It’s IMPORTANT to follow these instructions for best nutritional health. Check out Janie’s Mill for some 100% extraction flour.
1 cup of flour will range from 120 to 130 grams per cup. Some will specify 128 grams per cup. I use 125 grams per cup of flour.
Grains weigh the same amount whether whole or ground into fine flour. The only thing that changes is how much space they take up. This is one of SEVERAL reasons I prefer to mill by weight instead of cups and spoons.
I wrote an entire article on this very topic, with a chart that you may like – especially if you prefer to use cups and spoons instead of weighing things in grams.
Choosing the best grain mill isn’t easy, so I’ll share some great options with pros and cons for each. Each type of mill can handle different grains or seeds, so depending upon what YOU need the answer can differ.
Yudane: Elevating Your Bread with Ancient Technique In both Chinese and Japanese culinary traditions, the Yudane method, also known as Tangzhong in Chinese, has been celebrated for centuries under the moniker of “water roux.” This technique involves combining flour with boiling water in a 1:1 read more…
Learn how to good daily loaf, moist and delicious, yet with no extra sugar or fat added.
