I’m not a medical expert or anything, but in my personal opinion, fresh milled flour is so much better for your body, easier to digest, and offers your body so much fiber that it’s basically a completely different product from refined white flour. Actually eating all three parts of the wheat berry (not just the starchy endosperm like in white flour) helps your body digest and absorb the flour, rather than just processing it as pure sugar like with refined white flour (without the bran and germ).

Hi Kitty, fresh ground flour has such an amazing flavor profile and includes all 3 vital parts of the wheat berry (unlike enriched flour which has been stripped of everything and then “enriched” by adding some things), so it will honestly never be just like store-bought white flour. But the flavor is so much better! There are a few things you can do to wind up with an end product more like what your family is used to… You can use part refined flour & part fresh ground. You can sift out some of the bran in your fresh flour. And you can add a 1/4 cup of vital wheat gluten to every loaf you make (since fresh flour doesn’t have all the gluten that refined flour does). Hope that helps!

It is amazing isn’t it?? The flavor is unparalleled.