It really depends - gluten intolerances vary and are caused by different factors. Yes, some of our customers have reached out to tell us that they’re thrilled that they can enjoy our flour products after years of not being able to consume conventional wheat products. Still, we recommend that you follow your gut (pun intended) and always consult with your doctor if you’re unsure.
Commercial mills usehigh-speed steel rollers to produce shelf-stable all-purpose flour efficiently and quickly in bulk, ridding the grain of its nutrition and freshness in the process (goodbye germ and bran, with your vitamins, minerals, and essential fatty acids). That leaves us with the very starchy and shelf-stable endosperm. Interestingly all three grain components are intended to work in harmony, helping our bodies digest and absorb the grain.
With much of the naturally occurring vitamins and minerals removed, the flour must now be enriched with synthetic vitamins. There is much debate about whether synthetic vitamins can even be processed and absorbed by the human body.
What’s more, white flour isn’t necessarily enriched with its natural ratio of vitamins and minerals (some aren’t even added back in, like vitamin E, fiber, and vitamin B6). All of this can cause imbalances in the body’s processes that require those B vitamins, like metabolism, digestion, nerve function, and hormone production and regulation.
Ultimately, modern wheat and modern milling methods accommodate an extended distribution chain so that your bleached and chemically-altered flour can sit in a warehouse, on a shelf, and in your cupboards for years.
The old-fashioned way
We use our Austrian stone mill to grind our clean grains slowly – this process allows us to keep the temperature low, thus safeguarding the whole grain, including the oil-and-nutrient-rich bran and germ.
You can't leave our flour in your cupboards for years. And that's a good thing. That’s the way food was intended to be. Instead, we prioritize the delicate balance of nutrients that your body needs and loves over efficiency and an unnaturally long shelf-life.
No bleach, no additives, no herbicides, no-nonsense. ALWAYS organic and Non-GMO.
I have some bad news for you. Unfortunately, whole wheat flour is essentially the same as white flour, except some of the bran is added back in. It’s not the same as the whole grain flour we produce, which uses the entire grain, preserving the natural ratio of nutrients.
Manufacturers must enrich their commercial flour with synthetic vitamins because the real ones were destroyed during the milling process.
Synthetic vitamins are created in a chemistry lab. They’re not the same as naturally occurring vitamins. At this point, one question remains unanswered: can synthetic vitamins even be processed and absorbed properly by our bodies? However, the debate continues; we can all agree that REAL vitamins are more highly absorbed and utilized by the body than fake vitamins.
We source clean and Certified Organic by Pro-Cert grains so that you can enjoy flour that is free of potential toxins (including the ever-prevalent glyphosate).
Scientists are starting to connect modern wheat, also known as the genetically modified Frankenwheat, with an array of chronic digestive and inflammatory illnesses. Frankenwheat contains many gluten proteins and super starch, designed to give our bread products that extra fluff.
“The neolithic super starches and proteins are the things that cause problems with our evolutionary bodies. The starch boosts blood glucose levels higher than white sugar and protein (gluten) is not easily digested, thus causing havoc within our digestive and immune systems. Not only has this modern wheat been implicated in growing rates of diabetes, obesity, heart disease, but it is also emerging as the cause of many autoimmune diseases including type 1 diabetes, Hashimoto’s, osteoporosis, multiple sclerosis, dementia, arteriosclerosis, lupus and many more.”
- Cyndi O’Meara, nutritionist and founder of Changing Habits.
Glyphosate, the key ingredient in Roundup, is widely used as a herbicide to manage the growth of weeds. From an official standpoint, much debate still exists about whether or not glyphosate is safe; however, it seems pretty obvious to me.
Case in point, in 2015, the World Health Organization’s (WHO) International Agency for Research on Cancer (IARC) stated that glyphosate is a “probable carcinogen.” Interestingly, a peer-reviewed research paper published in the Journal of Interdisciplinary Toxicology shows a linear relationship between the increase in celiac disease, gluten intolerance, and IBS, and the increased usage of glyphosate (Roundup) herbicide on conventional wheat products.
Keeping glyphosate far away from our clean grains is one of our non-negotiables.
Not at all. To be a certified organic farm, farmers must adhere to organic practices like sourcing organic seeds and discontinuing the use of synthetic fertilizers, pesticides, and herbicides that are not on the permitted substances list. In fact, the soil has to be free from prohibited substances for at least three years.
After that, a farm needs to be inspected and recertified every year.
We exclusively source our grains from local and certified organic farms.
We safeguard the bran and germ, including fatty acids and nutritious oils, but fatty acids degrade quickly. Optimize freshness and longevity by storing your flour in your pantry for up to 6 months. To optimize longevity you can store your flour in the fridge or freezer for up to 1 year.
You’ll want to tweak your recipes a bit when you use our freshly-milled flours. Typically, this involves increasing the hydration just a tad. It’s so worth it to embrace the slight learning curve which you’ll realize as soon as you taste your fresh and delicious brag-worthy baked creations.
Of course, we’re here to make this transition easy and fun, so we’ve curated some of our favorite recipes here (already altered to account for the use of stone-milled flour!).
And, we’ve put together this simple-to-follow guide so that you feel confident and comfortable using our flours.
Whole grain flour: The entire grain is gently stone-milled, preserving the whole grain, giving you a wholesome and delicious texture that will elevate your rustic-style loaves and pancakes.
Sifted flour: The grain goes through the same process, except we then put our flour through a very fine screen to remove the larger pieces of bran and germ. Sifted flour tends to be silky and smooth, great for delicate pastries and beautiful sourdough loaves.