100% whole grain. Nothing removed. Nothing added. Just wheat the way it was meant to be.
Same grain. From berry to flour.
Our Whole Grain Wheat Flour is milled from the entire kernel on our Austrian Osttiroler stone mill. Bran, germ, and endosperm ground together, nothing sifted out, nothing stripped away. The result is flour with a deep earthy flavour, a slightly nutty richness, and all the natural nutrition the wheat kernel has to offer. No bleach. No synthetic vitamins. No additives of any kind.
It is also a beautiful organic substitute for atta flour, producing roti, chapati, paratha, and naan with authentic whole grain texture and flavour that commercial atta simply cannot match.
Best for
Whole wheat bread Sourdough blends Roti Chapati Paratha Naan Puri Pancakes Waffles Cookies Flatbread Quick breads 1:1 whole wheat substitute
No synthetic folic acid. No added iron. Ever.
Our flour is never enriched. The natural folate in the wheat germ is intact exactly where it always was. For people paying attention to synthetic folic acid in their food, whether due to MTHFR gene variants or simply a preference for food that has not been chemically altered, our flour contains none. We think that is worth knowing
Storage
Store in the fridge or freezer to preserve freshness. Freshly milled flour absorbs more water than conventional flour so you may need slightly more hydration in your recipes. Learn how to store your freshly milled flour.
Not sure which flour is right for you? Read our full flour guide.
Details
Grain Type: Organic Hard Red Spring Wheat
Protein: 13.5%
100% whole grain, nothing sifted out
Organic atta flour substitute for roti, chapati, paratha, and naan
Tested and certified glyphosate residue- free.
Certified Organic by Pro-Cert
Farmer
We love our farmers.
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Farmer: Will Robins Farm: Maida Vale Farm Origin: Laura, SK Will Robins grows certified organic hard red spring wheat on Maida Vale Farm in Laura, Saskatchewan. Your flour is traceable back to the field it grew in. |
Made my sour dough breads from the bread flour and whole wheat turned out beautifully
We love the taste of our sourdough bread A few people with stomach problems said it didn’t bother them
I honestly don’t have words to describe how life-changing this has been.
I’m originally from India and have been living in Canada for over 15 years. During this time, I struggled a lot with what I thought was wheat intolerance. Every time I ate conventional flour, I would feel extremely bloated and often had to rush to the restroom. It got so bad that I completely stopped eating whole wheat.
But being Indian, it’s hard to stay away from roti and bread for long.
One day, I came across an article talking about how many immigrants develop gluten intolerance abroad, even though they never had issues back home. That really resonated with me, so I started digging deeper and that’s when I discovered Better Basics Milling on Instagram (thank you, algorithm!).
And honestly, it changed everything.
I can now eat wheat again without feeling bloated or uncomfortable. No more rushing to the restroom. It feels like I’ve gotten a part of my life back.
I even recommended it to a friend who was struggling with similar (even worse) issues, and she’s now completely hooked too.
I’m so, so grateful I found you guys!
Great quality.
Best flour in the market. Game changer. Grateful to have this as an option. Thank you.
