Let’s talk about flour. Not the fluffy, innocent-looking stuff sitting on grocery store shelves, but the real deal—the kind that actually has nutrients in it.
See, for thousands of years, people milled fresh flour and baked with it the same day. That’s because fresh-milled flour is packed with vitamins, minerals, and all the good stuff our bodies love. Then the 1920s rolled around, and someone decided, “Hey, what if we strip flour of all its nutrients so it can sit on a shelf for months (or years) without spoiling?” Genius, right? (Spoiler: No, it was not genius.)
The Great Flour Robbery
Here’s what happened: Modern milling removed the bran and germ—the parts of the wheat kernel that hold nearly all the nutrients. What’s left? A sad, lifeless powder that won’t go bad because, well, there’s nothing alive in it anymore. The result? A massive spike in health problems like beriberi and pellagra—yep, real diseases caused by vitamin deficiencies from eating too much of this white bread.
The government eventually caught on (shoutout to the 1940s) and started adding synthetic vitamins back into flour because people were literally getting sick. But why remove the good stuff in the first place? That’s like taking the engine out of your car and then trying to fix it by taping a bicycle to the back.
Sue Becker (nutritionist) and the Real Fix
Nutrition experts like Sue Becker have been waving red flags about this for years. Fresh-milled flour naturally contains everything your body needs—fiber, essential fatty acids, and a whole lineup of B vitamins that actually absorb into your system (instead of the synthetic kind your body barely recognizes). It’s the way God meant it to be.
Ditch the Dead Flour, Grab a Real Loaf
Lucky for you, we’re bringing fresh-milled back. Every loaf at Risen Bakery Co. is made with organic wheat that we mill ourselves, so you get the full package—flavor, nutrition, and none of the weird science experiments.
Come see us at the Farmers Market and taste the difference. Your great-grandparents would approve.
Ditch the dead flour and grab a real loaf!
FAQ’s on Fresh Milled Flour
How long does fresh-milled flour last?
Fresh-milled flour is best used within 24-48 hours for peak nutrition, but your bread and can stay edible for 5 days on the counter in the bread box. You can also freeze the bread and it’ll keep for up to 6 months.
Is fresh-milled flour gluten-free? (see the story too!)
Nope! It’s still wheat, which contains gluten. However, many people find it easier to digest because it hasn’t been stripped of its natural components.
Our story is simple – we were gluten free – here’s the full story!
Ps. We have a gluten free challenge – come to Farmer’s Market and ask us about it.
Does fresh-milled flour taste different?
Yes! It has a richer, nuttier flavor that you just don’t get with commercial flour. If you have ever felt commercial flour was empty of flavor – fresh milled flour is nothing like that.
Can I use fresh-milled flour in regular recipes?
Absolutely! But because it’s more absorbent, you may need to adjust the liquid in your recipes.
Where can I buy fresh-milled bread?
The best way? Get it straight from us at the Farmers Market. Come by and grab a loaf—you’ll taste the difference.