How to Freshly Mill Flour at Home (Easy Steps for Beginners)

Freshly milled flour brings a whole new level of freshness to baking. 

Instead of using flour that’s been sitting on store shelves for months, you’re grinding whole grains right before you bake. 

It makes bread, cookies, and other baked goods taste richer and fresher.

This process is one of the many homesteading skills you can develop to make your homestead more self-sufficient (if you are homesteading).

In this article, you’ll learn the benefits of milling your own flour, where to find whole grains, how to store them, and the simple steps to start milling at home.

What is Freshly Milled Flour?

Freshly milled flour is simply flour that has been ground from whole grains right before use.

Unlike store-bought flour, freshly milled flour still has all its natural oils, nutrients, and flavors intact.

When grains are milled, they release their natural aromas and flavors, making the flour taste richer and more flavorful.

It also has a slightly different texture compared to store-bought flour—it can feel softer but also a bit more textured, depending on how finely you mill it.

What are the Benefits of Freshly Milled Flour?

There are actually many benefits to using freshly milled flour, and here they are:

Better Nutrition

Freshly milled flour retains all the essential nutrients that are stripped away in store-bought flour.

The bran (the outer layer of the grain) is full of fiber, which helps with digestion, while the germ (the inner part of the grain) contains healthy fats, vitamins, and antioxidants.

When you mill your own flour, you get the full nutritional benefits of the whole grain, which can contribute to better overall health.

Improved Flavor

Flavor is another big reason.

Freshly milled flour has a deeper, more complex taste. As I mentioned earlier, it can make homemade bread, cookies, and other baked goods taste much better.

The nutty, earthy aroma that comes from fresh milling is something you won’t get from pre-packaged flour.

No Additives or Preservatives

It’s also free from preservatives and additives.

Many store-bought flours are treated to extend their shelf life (yes, you read that right), but when you mill your own, you know exactly what’s in it—just grain and nothing else.

This is especially important for those who prefer natural, unprocessed foods.

Freshly-Milled vs. Store-Bought Flour

Freshly milled flour gives you the best flavor and nutrients because, again, it’s ground right before you use it.

The process of milling preserves all the natural oils and nutrients in the grain, so your baked goods come out tasting richer and fresher.

You’ll also get the full benefits of the grain’s fiber, healthy fats, and vitamins (as I mentioned above). The downside is that freshly milled flour has a shorter shelf life.

Since it still contains oils, it can go bad faster, so it’s best to use it within a few days or store it properly in the fridge or freezer.

On the other hand, store-bought flour is more convenient and can sit on your pantry shelf for months.

It has been processed to remove some of the natural oils, which means it has a longer shelf life and is more stable.

While this flour isn’t as fresh or flavorful as freshly milled flour, it works well for everyday baking and provides more consistent results.

If you don’t bake regularly or need something that lasts a while, store-bought flour is a solid choice.

If you bake often and want the freshest, most flavorful flour, milling your own is definitely worth it.

But if convenience and a longer shelf life are more important to you, store-bought flour will still do the job.

Where to Buy Whole Grains for Milling into Flour?

Whole grains can be found in a few different places.

Many health food stores sell them in bulk bins, which is a good option if you want to try out different kinds without buying a huge amount.

Online stores also sell whole grains, often in larger quantities, which can be cheaper in the long run.

If you live near a farm or a grain mill, I suggest buying directly from them—this is a great way to get fresh, high-quality grains.

Starting your own grain milling operation could even turn into a profitable business, supplying flour to local markets or bakers.

How to Store Whole Grains Before Milling?

Whole grains actually last much longer, but they still need proper storage to stay fresh and free from pests.

My tip is to store them in a cool, dry place to prevent moisture from causing spoilage or mold growth.

It’s also important to keep them in airtight containers.

These containers will not only protect the grains from moisture but also from pests like bugs, which can easily sneak into open bags (the last thing you want is to open a bag of grain and find bugs inside!).

If you’ve bought grains in bulk or plan to store them for a long time, you can freeze some of them.

Freezing slows down the aging process and extends their shelf life, helping to preserve the natural oils and nutrients.

Just make sure to store them in a sealed container or freezer bag to prevent moisture from getting in.

How to Freshly Mill Flour at Home

Milling flour at home is easier than you might think, and as I mentioned earlier, it brings a new level of freshness to your baking.

By grinding whole grains yourself, you can preserve all the natural flavors and nutrients.

If you’re ready to give it a try, here’s a straightforward guide to get you started.

1. Choosing a Grain Mill

The first step in milling flour at home is choosing the right grain mill.

Electric mills are the most convenient since they grind grains quickly with minimal effort.

Manual mills require more work but can be a good option if you want something that doesn’t rely on electricity (some people like having a manual mill as a backup).

There are also attachment mills that work with stand mixers, which can be a great choice if you already own a mixer.

2. Selecting the Right Grain

Different grains produce different types of flour. 

What Types of Flour Can You Mill at Home?

You can mill almost any grain into flour, but some types are more commonly used for specific baked goods.

Here are a few popular options:

Hard Wheat Flour

Hard wheat varieties, such as red or white wheat, are among the most popular grains for milling.

These types of wheat have a higher protein content, making them perfect for bread baking. The increased protein helps form gluten, the protein network that gives bread its structure and chewy texture.

This results in a dough that holds together well and rises properly, producing bread with good texture, volume, and chewiness. It’s ideal for rustic loaves, baguettes, and even pizza dough.

Soft Wheat Flour

In contrast to hard wheat, soft wheat has a lower protein content, making it better suited for delicate baked goods like cakes, muffins, cookies, and pastries.

The lower protein in soft wheat flour creates a more tender crumb and lighter texture—perfect for cakes that need to be soft and fluffy or pastries that require a flaky, melt-in-your-mouth quality.

If you love baking lighter treats, soft wheat is a great choice.

Rye Flour

Rye is another excellent grain to mill at home. It’s commonly used in breadmaking, especially for hearty, dense loaves like rye bread.

It has a unique, slightly tangy flavor that adds depth to your bread, giving it a darker, richer taste compared to wheat bread.

Rye flour can also be used for crackers and other baked goods. Because rye flour doesn’t develop as much gluten as wheat flour, breads made with rye tend to be denser, with a moist crumb and a more complex flavor.

Gluten-Free Options

If you’re looking to bake gluten-free, many non-wheat grains can be milled into flour. Oats, rice, and corn are great alternatives.

• Oat flour adds a mild, slightly sweet flavor and works well in pancakes, muffins, and cookies.
• Rice flour is fine and light, often used in gluten-free blends to add structure and texture to cakes and cookies.
• Cornmeal, when ground finely enough, can be used for cornbread or as part of a gluten-free flour blend.

It’s good to experiment with different grains to see what works best for your baking.

3. Adjusting the Grind Setting

Most mills, whether manual or electric, offer adjustable settings to control how fine or coarse your flour will be.

The grind setting is an important factor, depending on the type of flour you want to produce.

If you’re making delicate baked goods like cakes, pastries, or cookies, you’ll want a fine grind. A finer setting will give you a smoother, lighter flour that creates a softer texture in your final product.

On the other hand, if you're aiming for rustic, hearty bread or dishes like pizza dough or crackers, a coarser grind might be more suitable.

4. Milling the Grain

Once you have your grain and mill ready, it’s just a matter of grinding.

If Using an Electric Mill

If you're using an electric mill, the process is quick and efficient. Simply pour the grain into the mill’s hopper, turn it on, and let the machine do the work.

The electric mill uses its motor to grind the grain into flour, and in just a few minutes, you'll have freshly milled flour.

This method is perfect for those who mill frequently or need larger quantities of flour at once, as the mill can handle the job in no time.

If Using a Manual Mill

With a manual mill, you start by placing the grain into the hopper, then begin turning the crank or handle to grind the grain.

As you turn the handle, the grain is crushed between two grinding plates or stones.

It takes more time and physical effort, but many people enjoy the hands-on approach and appreciate the control it gives over the texture of the flour.

Although it’s slower, manual mills can still produce high-quality flour. They’re especially handy if you're off the grid or prefer a slower, more intentional process.

After Milling

Once the milling process is done, you’ll have fresh flour ready for baking! You can use it right away or store it for later, depending on your needs.

5. Storing Freshly Milled Flour

Freshly milled flour is best used right away since it still contains the natural oils from the grain, which can go rancid faster than store-bought flour.

The best way to store it is in an airtight container to keep out moisture and air. For short-term storage, keeping it in a cool, dry place works fine.

For longer storage, it's best to place the flour in the refrigerator or freezer.

Storing the flour in the fridge or freezer helps preserve the natural oils and extends its shelf life, keeping it fresh for up to several months.

Just make sure to label the container with the date so you know when it was milled and can use it before it loses its freshness.

Sifting (Bolting) Home Milled Flour

Home-milled flour contains everything—the bran, germ, and endosperm. If you want a lighter texture, you can sift out some of the bran using a fine mesh sieve or a flour sifter.

This process is called bolting, and it makes the flour behave more like store-bought flour in recipes.

Some people skip this step to retain all the nutrients in their flour, while others prefer sifting for softer baked goods.

Does Milling Flour at Home Really Save Money?

It can—depending on how often you bake. If you bake regularly, buying whole grains in bulk can be more cost-effective than constantly purchasing store-bought flour.

When you mill your own, you get more flour per dollar, especially if you're buying in larger quantities.

However, if you only bake occasionally, you might not notice the savings as much. The upfront cost of a grain mill and whole grains could take longer to pay off.

What you do get, though, is better-quality flour with more flavor and nutrients—which is a better deal in the long run.

How Fast Does Flour Go Bad?

Flour can go bad faster than you might think, especially when it’s freshly milled.

Store-bought flour can last up to a year when kept in a cool, dry place.

However, freshly milled flour contains natural oils that can turn rancid more quickly—usually within a few weeks.

As I recommended above, store it in an airtight container in the fridge or freezer. This way, it can stay fresh for up to three months.

Frequently Asked Questions (FAQs)