Why You’ll Love These Low-Carb Sausage Balls

There are plenty of sausage ball recipes out there, but this version keeps things simple.

The combination of sausage, cheddar cheese, cream cheese, and coconut flour creates a tender texture that stays moist without becoming greasy. The cream cheese adds richness while the coconut flour helps hold everything together.

These low-carb sausage balls are:

• Made with just a few ingredients
• Packed with protein
• Easy to prepare ahead for the week
• Great for breakfasts, snacks, and gatherings
• Lower in carbohydrates than traditional sausage ball recipes

Whether you’re feeding your family on a busy weekday morning or bringing something to share with friends, this recipe fits the occasion.

Ingredients for Low-Carb Sausage Balls

You’ll need:

• 1 pound ground sausage
• 4 ounces cheddar cheese, shredded
• 4 ounces cream cheese, softened
• 1 egg
• 1/4 cup coconut flour
• 1/2 teaspoon salt

That’s it. No biscuit mix, no complicated ingredients, and no special equipment.

How to Make Low-Carb Sausage Balls

Start by preheating your oven to 400°F and lining a large baking sheet with parchment paper.

In a large mixing bowl, combine the sausage, cheddar cheese, cream cheese, egg, coconut flour, and salt. Mix everything together until fully incorporated.

Shape the mixture into approximately 17 sausage balls that are about 2 inches in diameter. Place them on the prepared baking sheet, leaving a little space between each one.

Bake for about 30 minutes or until the sausage is fully cooked and the tops are lightly golden brown.

Allow the sausage balls to cool for a few minutes before serving.

Tips for the Best Low-Carb Sausage Balls

A few simple tips can help ensure success every time.

Allow the cream cheese to soften slightly before mixing. This helps it blend more evenly with the other ingredients and makes the mixture easier to work with.

Be sure to line your baking sheet with parchment paper. As the cheese melts, it creates delicious crispy edges, and the parchment paper makes cleanup much easier.

Finally, try to keep the sausage balls roughly the same size. Uniform sizing helps them bake evenly and finish cooking at the same time.

When to Serve Low-Carb Sausage Balls

These low-carb sausage balls are one of those recipes that fit almost any season.

They’re wonderful for:

• Holiday breakfasts
• Weekend brunches
• Church fellowships
• Potlucks
• Afternoon snacks
• Quick lunches
• Easy meal prep

Because they’re rich in protein, they help keep everyone satisfied longer and are easy to grab when life gets busy.

Frequently Asked Questions

Can I make these sausage balls smaller?

Yes. If you’d prefer appetizer-sized sausage balls, roll them into approximately 30 one-inch balls and reduce the baking time to 15–20 minutes.

Do these low-carb sausage balls need to be refrigerated?

Yes. Store leftovers in an airtight container in the refrigerator and reheat as needed.

What kind of sausage works best?

Any breakfast sausage works well in this recipe. Choose mild, hot, or sage sausage based on your family’s preference.

A Simple Recipe Worth Keeping

Not every recipe needs a long list of ingredients or complicated steps to earn a permanent place in your kitchen.

These low-carb sausage balls are one of those dependable recipes I find myself returning to whenever I need something simple and filling. Whether you’re serving them alongside eggs for breakfast, setting them out for a family gathering, or grabbing one as a quick snack between activities, they’re an easy option that doesn’t require much planning.

Sometimes the best recipes are the ones that make life a little easier, and this is one of those recipes in our home.

More Simple Recipes for Busy Families

If you enjoyed these low-carb sausage balls, be sure to explore more recipes here on Makin’ Macon. From comforting family dinners to easy breakfasts and simple homemade snacks, you’ll find plenty of real-life recipes designed to help you feed your family without spending all day in the kitchen.

You may also enjoy browsing my Low-Carb Recipes category for more protein-packed favorites that fit into a lower-carb lifestyle.

And if you’d like a monthly dose of encouragement and a family-tested recipe delivered straight to your inbox, be sure to join my Rooted Table email list. Each month, I share a favorite recipe from our family table along with practical encouragement for the season you’re in.

Now, if you’ll excuse me, I’m off to make sure nobody has eaten all the sausage balls before breakfast tomorrow.

Remember, I’m always praying for you, even if I don’t know who you are.

Why You’ll Love This Homemade Chicken and Dumplings Recipe

This recipe uses simple ingredients that many families already keep on hand. It is filling, budget-friendly, and perfect for feeding a crowd. Unlike shortcuts that rely on canned biscuits or pre-made dough, these homemade dumplings come together with just a few pantry staples.

It’s also a great recipe for busy seasons. By keeping shredded chicken prepared ahead of time, dinner can come together quickly without sacrificing that homemade taste we all love.

Ingredients for Homemade Chicken and Dumplings

For the Chicken

• 2 pounds shredded chicken
• 8 cups chicken broth

I typically use my Instant Pot Shredded Chicken recipe for this step and include the broth created during cooking.

For the Dumplings

• 2 cups unbleached all-purpose flour
• ½ teaspoon baking powder
• Pinch of salt
• 2 tablespoons cold butter
• 1 cup milk

For Serving

• Salt and pepper to taste

How to Make Homemade Chicken and Dumplings

Step 1: Prepare the Broth

Add 8 cups of chicken broth to a large Dutch oven or stockpot. Bring the broth to a gentle boil over medium-high heat.

Stir in the shredded chicken and allow it to heat through while you prepare the dumplings.

Step 2: Make the Homemade Dumpling Dough

In a large mixing bowl, combine the flour, baking powder, and salt.

Add the cold butter and cut it into the flour mixture using a pastry cutter until the butter is distributed throughout the flour.

Pour in the milk and stir until a soft dough forms.

Step 3: Roll and Cut the Dumplings

Generously flour your work surface.

Turn the dough out onto the floured surface and roll it to approximately ¼-inch thickness. If you prefer thicker dumplings, you can leave the dough slightly thicker.

Using a pizza cutter, cut the dough into strips and then into small squares.

Step 4: Cook the Dumplings

Carefully drop the dumplings into the boiling broth a few at a time, stirring gently as you go to prevent sticking.

Continue until all dumplings have been added.

Cook for 15 to 20 minutes, stirring frequently, until the dumplings are cooked through and the broth has thickened slightly.

Season with salt and pepper to taste before serving.

Tips for the Best Homemade Chicken and Dumplings

Don’t Skip Stirring

The dumplings can settle to the bottom of the pot if left unattended. Stir gently every few minutes while they cook to prevent sticking and ensure even cooking.

Flour Your Surface Well

The dough is soft and can become sticky. A lightly floured work surface makes rolling and cutting much easier.

Use Flavorful Broth

Since the broth is one of the stars of this recipe, using homemade broth or broth from your shredded chicken adds incredible flavor.

Season at the End

The amount of salt needed can vary depending on the broth you use. Taste the broth once the dumplings have finished cooking and season with salt and pepper as needed.

Frequently Asked Questions About Homemade Chicken and Dumplings

Can I Prepare the Chicken Ahead of Time?

Yes! This is one of my favorite ways to make this recipe even easier. I often prepare a large batch of shredded chicken in the Instant Pot and store it in the refrigerator until I’m ready to make dinner. Having the chicken already cooked turns this into a quick comfort food meal for busy days.

What Chicken Do You Use?

I use my homemade Instant Pot Shredded Chicken recipe for this dish. Not only does it provide tender chicken, but the broth created during cooking adds extra flavor to the finished recipe. It’s simple, budget-friendly, and something I regularly keep on hand for quick meals.

Can Homemade Chicken and Dumplings Be Frozen?

Technically, yes. However, in my experience, the dumplings tend to become softer and somewhat mushy after thawing and reheating. We prefer this recipe fresh, so I typically only make enough for leftovers within a day or two.

Can I Make the Dumplings Thicker?

Absolutely. I typically roll mine to about ¼ inch thick, but you can leave them slightly thicker if your family prefers a heartier dumpling.

A Cozy Meal for Busy Seasons

One of the things I love most about this homemade chicken and dumplings recipe is how simple it is. There is nothing complicated here—just basic ingredients coming together to create a meal that feels comforting and familiar.

Whether you’re serving it after a busy homeschool day, bringing it to the table after church, or simply looking for a meal that stretches your grocery budget a little further, this recipe has earned a permanent place in our kitchen.

When cooler weather arrives, there is a good chance you’ll find a pot of this simmering on my stove at least once or twice during the season.

More Recipes You’ll Love

If you’re making this homemade chicken and dumplings recipe, don’t forget to check out my Instant Pot Shredded Chicken recipe. It’s how I prepare the chicken for this meal and one of my favorite kitchen shortcuts.

You’ll also find more homemade breads, sourdough recipes, comfort foods, and family favorites throughout the recipe collection here on the blog.

And if you’d like a little extra encouragement in your inbox each month, be sure to join Rooted Table. It’s where I share recipes, kitchen tips, and reminders that feeding the people we love is one of the many ways we serve them well.

Now grab a bowl, because the recipe card is waiting below.

And remember, I’m always praying for you, even if I don’t know who you are.

Why I Love This Sourdough Bread

One of the things I appreciate most about this sourdough bread is its consistency. There is nothing more discouraging than spending hours working on a loaf only to wonder whether it will turn out. With this recipe, I’ve had excellent results every time I’ve made it.

The finished loaf is soft enough for sandwiches, sturdy enough for toast, and simple enough to fit into everyday life. As a homemaker, I appreciate recipes that remove some of the guesswork and help me put good food on the table for my family.

My Fresh Milled Flour Sourdough Journey

If you’ve followed my fresh milled flour journey for very long, you know I’m still learning. Some recipes have been instant successes, while others have required a little more patience and practice.

One thing that may surprise some readers is that I currently use my traditional sourdough starter for this recipe rather than my fresh milled flour starter. I’ve experimented with both, and while my fresh milled flour starter continues to improve, my original starter still gives me the most reliable results.

That’s one lesson I’ve learned throughout this journey: it’s okay to use what works while you’re learning. Sometimes we put pressure on ourselves to do everything perfectly from the beginning. The truth is that baking with fresh milled flour comes with a learning curve, and every loaf teaches us something new.

New to fresh milled flour? Start here.

Ingredients That Help This Sourdough Bread Succeed

When you visit Lovely Bell Bakes’ recipe, you’ll notice two ingredients that some home bakers may not be familiar with: sunflower lecithin and vital wheat gluten.

What Is Sunflower Lecithin?

Sunflower lecithin helps improve the texture and softness of bread. It acts as a natural emulsifier, helping ingredients blend together more effectively throughout the dough.

In practical terms, many bakers find that it contributes to a softer loaf and can help bread stay fresh longer. Since one of my goals for sandwich bread is softness, I don’t mind adding it.

What Is Vital Wheat Gluten?

Fresh milled flour contains the entire wheat berry, including the bran and germ. While that’s one of the reasons many of us choose to mill our own flour, it can sometimes make bread heavier than loaves made with conventional flour.

Vital wheat gluten helps strengthen the dough structure and improve rise. Many fresh milled flour bakers use it to create lighter sandwich bread while they continue learning how different grains behave.

While some bakers prefer not to use it, I personally don’t mind adding it when the result is a loaf my family enjoys eating.

A Few Notes About Mixing Dough in a Bosch

Lovely Bell Bakes provides excellent instructions in her recipe, so I highly recommend following her directions carefully. She measures in grams, which helps create consistent results and removes much of the guesswork from bread baking.

The only adjustment I typically make is with my Bosch Universal Plus Mixer. Because every mixer handles dough differently, I pay close attention to how the dough looks and feels rather than focusing strictly on timing.

Over time, I’ve learned how my Bosch behaves, and that experience has helped me produce more consistent loaves. If you’re using a different mixer or kneading by hand, simply follow the instructions provided in the original recipe.

Kitchen Note: I use a Bosch Universal Plus Mixer for most of my bread baking, and it has become one of my favorite kitchen tools. If you’re interested in learning more about Bosch mixers or other NutriMill products, you can use my affiliate code MAKINMACON and save $20 on select products. Thank you for supporting Makin’ Macon!

Why This Sourdough Recipe Has Earned a Place in My Kitchen

There are plenty of sourdough recipes available online, but not all of them become regulars in our home. This one has.

It produces the kind of bread my family reaches for throughout the week. Whether we’re making sandwiches for lunch, serving toast with breakfast, or enjoying a warm slice with butter, this loaf always seems to disappear faster than I expect.

That is usually the sign of a recipe worth keeping.

Ready to Try This Sourdough Bread?

If you’ve been searching for a dependable fresh milled flour sourdough sandwich bread, I highly recommend giving the recipe from Lovely Bell Bakes a try.

Get the full recipe from Lovely Bell Bakes here.

You’ll find the complete recipe and detailed instructions on her site, along with everything you need to make your own loaf.

This post isn’t about claiming someone else’s recipe. It’s simply about sharing a sourdough bread recipe that has worked well in my kitchen and may help someone else who is still learning, just like I am.

If you’re looking for more sourdough recipes, fresh milled flour experiments, and real-life kitchen encouragement, be sure to browse the recipe collection here on the blog and join my Rooted Table email community. I’d love to have you around the table.

Because sometimes the best recipes aren’t the ones we create ourselves. Sometimes they’re the ones we test, trust, and happily recommend to others.

And as always remember, I’m praying for you, even if I don’t know you are.

Why I Tried Sourdough First with Fresh Milled Flour

If you’ve followed this fresh milled flour series from the beginning, you already know how much I enjoy sourdough. I love the flavor, I love the process, and I love finding ways to incorporate it into our meals.

Naturally, when I started milling my own flour, I assumed I would simply keep doing what I had always done. What I failed to consider was that fresh milled flour behaves differently than commercial flour. It absorbs water differently, often requires recipe adjustments, and sometimes responds differently during fermentation.

Instead of learning one new skill, I was trying to learn two.

I was learning fresh milled flour while also trying to learn how fresh milled flour would affect my sourdough process. Looking back, it’s no wonder I felt frustrated at times. Every time something didn’t turn out as expected, I had to wonder whether the issue was the flour, the hydration, the fermentation, or something else entirely.

There’s a reason so many experienced bakers encourage people to learn one skill at a time. While I don’t regret jumping in, I do think I would have saved myself some frustration if I had slowed down and focused on understanding the flour first.

How Yeast Helped Me Learn Fresh Milled Flour

One of the biggest advantages of using yeast while learning fresh milled flour was consistency.

When a loaf didn’t turn out the way I expected, I could usually narrow down the problem fairly quickly. Was I using the wrong wheat berry? Did I need more water? Did I measure something incorrectly? Because yeast is predictable, it removed one layer of uncertainty from the process.

That gave me room to learn.

As I worked through different recipes, I began noticing how dough felt, how quickly it absorbed water, and how different wheat berries behaved. I learned that hard white wheat became my go-to for breads and rolls. I learned that soft white wheat worked beautifully for things like waffles and other softer baked goods. Most importantly, I learned that fresh milled flour wasn’t nearly as intimidating as it first seemed.

Yeast gave me confidence while fresh milled flour was still teaching me.

Every successful loaf reinforced what I was learning and encouraged me to keep going. Instead of wondering if everything would fail, I started seeing progress. Those small successes helped me build a foundation that I can continue building on as I learn more.

What Fresh Milled Flour Is Teaching Me About Learning

One of the unexpected lessons in this journey has very little to do with flour.

It’s about how I learn.

Years ago, I probably would have thrown myself into this full speed ahead. I would have spent hours researching, testing, and trying to master everything as quickly as possible. While enthusiasm isn’t a bad thing, experience has taught me that rushing doesn’t always lead to lasting results.

I’ve learned that I retain information better when I give myself time to absorb it. I learn better when I focus on one skill before piling another one on top. Most importantly, I enjoy the process more when I remove some of the pressure.

Between homeschooling, ministry responsibilities, family life, and everything else that comes with running a household, I’ve learned that it’s okay to move at a slower pace. Fresh milled flour has reminded me that growth doesn’t have to be rushed to be meaningful.

Sometimes the best thing we can do is take the next step instead of trying to sprint to the finish line. The lessons tend to stick a lot better when we give ourselves time to learn them.

Why I Still Love Sourdough

Even though yeast has been my teacher during this season, sourdough still has my heart.

There’s just something about the flavor that I love. Whether it’s a loaf of bread, a batch of cookies, or another discard recipe, I find myself gravitating toward that familiar sourdough taste. It’s one of the reasons I haven’t given up on learning fresh milled flour sourdough.

For now, though, I’ve simplified things.

At the moment, I’m still using my regular sourdough starter that is fed with unbleached all-purpose flour. That approach works well for our family and removes a lot of stress from the process. Could I focus entirely on fresh milled flour sourdough right now? Probably. But I know myself well enough to recognize that pushing too hard would likely lead to frustration and burnout.

This season is about learning, not proving anything. I’d rather move slowly, continue gaining confidence, and enjoy the journey than rush ahead and lose the joy that made me start in the first place.

My Advice for Beginners Learning Fresh Milled Flour

If I could go back and give myself one piece of advice when I started this journey, it would be this: don’t be afraid to start simple.

When I began working with fresh milled flour, I immediately tried to combine it with sourdough because that’s what I already enjoyed. Looking back, I can see that I was adding a lot of extra variables before I truly understood how the flour itself behaved.

Fresh milled flour already has a learning curve. You’re learning different wheat berries, hydration levels, recipe adjustments, and how dough feels compared to what you may be used to. Adding sourdough on top of all that meant I was trying to learn multiple things at the same time.

For me, yeast created a simpler path.

It allowed me to focus on the flour itself without constantly wondering whether my starter, fermentation times, or another sourdough variable was affecting the outcome. When something didn’t turn out right, it was easier to identify the problem and make adjustments.

That doesn’t mean sourdough isn’t worth learning. In fact, sourdough is still where I hope to go with fresh milled flour. I love the flavor, and I enjoy the process. But I’ve learned that there is value in building confidence first.

If you’re just getting started, don’t feel pressured to do everything at once. Learn a few recipes. Bake a few loaves. Get comfortable with how fresh milled flour behaves in your kitchen and with the foods your family already enjoys.

Once you’ve built that foundation, you can begin experimenting with more advanced techniques if that’s something you want to pursue. The goal isn’t to get there quickly. The goal is to build confidence, enjoy the process, and create habits that you can sustain long term.

Where I Am Right Now

Right now, yeast gives me consistency and sourdough gives me flavor.

My goal is still to become more confident with fresh milled flour sourdough, but I’m no longer in a hurry to get there. One of the biggest lessons I’ve learned through this entire journey is that sustainable growth usually happens slowly.

Every loaf teaches me something. Every mistake teaches me something. Every success teaches me something.

For now, I’m content to keep learning one loaf at a time. The more I learn about fresh milled flour, the more I realize that this isn’t a destination. It’s a skill that grows over time, and that’s part of what makes the journey so rewarding.

Watch My Fresh Milled Flour Journey on YouTube

If you’d like to follow along with this journey beyond the blog, be sure to check out my YouTube videos where I share the successes, failures, and lessons I’m learning with fresh milled flour along the way.

New to fresh milled flour? Start here.

If you’re just joining this journey, I encourage you to explore some of the other posts in this series:

• Fresh Milled Flour for Beginners: A Simple Year-Long Family Journey
• Fresh Milled Flour Storage: Simple Rhythms That Actually Work
• Hard White Wheat: My Go-To Flour for Fresh Milled Bread
• What 6 Months of Fresh Milled Flour Has Taught Me
• Fresh Milled Flour Conversion Tips for Everyday Baking

You’ll also find a few simple fresh milled flour recipes I’ve tested and enjoyed along the way. My goal isn’t to overwhelm you with information but to help make this journey feel approachable for everyday families.

From My Kitchen to Yours

Over the past year, I’ve had the chance to use several NutriMill products in my own kitchen, and they’ve truly become part of our everyday rhythm.

The NutriMill Classic Grain Mill has been the biggest game changer for us. Being able to mill fresh flour at home has not only improved the quality of our baking, but it’s also helped me feel more confident about what I’m feeding my family.

I’ve also started using a few of their newer products, like the dough mats (which I didn’t realize I needed until I used one!) and the Bosch Universal Plus Mixer, which has been a huge help as I’ve grown more serious about baking.

What I appreciate most is that these are tools built to last. From my experience, NutriMill stands behind their products, and that matters when you’re investing in your kitchen.

If you’ve been considering a grain mill or upgrading your baking tools, I’d simply encourage you to keep an eye on their sales. You can use my code MAKINMACON for savings on select products (like mixers and accessories), though it doesn’t currently apply to the grain mill.

If you do choose to shop through my link or use my code, it’s a simple way to support our family and the work we’re doing here at Makin’ Macon—and I’m truly grateful.

I’ll always share honestly what’s working in my kitchen—and this is one of those things I’d choose again without hesitation.

Join the Rooted Table!

Get fresh recipes, freezer tips, and encouragement for home cooks delivered straight to your inbox. When you subscribe, you’ll also receive my 15 Frugal Family Meals plan as a free gift.

I’m so glad you’re here.

And remember, I’m always praying for you, even if I don’t know who you are.

Why You’ll Love This Crack Chicken

There are plenty of reasons this crack chicken recipe has become a regular in our home.

• Minimal prep work
• Made entirely in the crockpot
• Family-friendly
• Great for busy weeknights
• Easy to make ahead
• Delicious leftovers
• Can be served several different ways

I also appreciate that most of the ingredients are things I usually keep on hand, making it an easy recipe to throw together without much planning.

What Makes This Crack Chicken Recipe Different

There are plenty of crack chicken recipes online, but this version includes diced tomatoes and fire-roasted green chilies. Those simple additions bring extra flavor without adding extra work.

You can absolutely substitute a can of Rotel for the diced tomatoes and green chilies. I’ve made it both ways over the years. However, my family prefers using the diced tomatoes and green chilies separately because we feel it gives the finished dish a better flavor.

Once the chicken has finished cooking and been shredded, I stir in shredded cheddar cheese and real bacon bits. After a few minutes on warm, everything melts together into a creamy, flavorful mixture that is hard to resist.

Ways to Serve Crack Chicken

One of my favorite things about this recipe is how flexible it is.

We often enjoy it:

• Wrapped in homemade sourdough tortillas
• Served on sandwich buns
• Over baked potatoes
• Over rice
• In lettuce wraps
• Stuffed into baked sweet potatoes
• Served as a dip with tortilla chips

If you are looking for a homemade wrap option, be sure to check out my Sourdough Tortillas recipe. They pair perfectly with this crack chicken and are one of our favorite ways to enjoy it.

Tips for the Best Crack Chicken

Let It Cook Low and Slow

Cooking the chicken on low for the full eight hours allows it to become tender and easy to shred. The longer cooking time also helps all of the flavors blend together.

Add the Cheese and Bacon Last

Wait until the chicken has finished cooking before shredding it. Once shredded, stir in the cheddar cheese (or you can use Colby Jack) and bacon bits and allow everything to sit on warm for a few minutes so the cheese can melt completely.

Make Extra for Leftovers

This recipe reheats beautifully and makes excellent leftovers. In fact, I often think it tastes even better the next day after the flavors have had additional time to mingle.

Scroll down to the recipe card below for the full ingredient list, measurements, and printable instructions.

A Meal Worth Keeping on Repeat

This crack chicken has become one of those dependable recipes I can count on when life gets busy. The ingredients are simple, the crockpot does most of the work, and everyone leaves the table happy.

Those are the recipes that tend to stick around in our house. Not because they’re complicated, but because they help me feed my family well without spending all afternoon in the kitchen.

If you’re looking for more family-friendly meals, be sure to explore the recipe collection here on the blog. And if you enjoy simple recipes, freezer-friendly ideas, and encouragement for real-life home cooks, you’ll feel right at home in Rooted Table, my once-a-month recipe email filled with recipes, kitchen tips, and practical inspiration.

Sometimes the best recipes aren’t the most complicated. They’re the ones that help us gather around the table together.

Remember, I’m always praying for you, even if I don’t know who you are.

What 6 Months of Fresh Milled Flour Taught Me About Time and Systems

If there is one lesson that stands above all the others, it’s this: fresh milled flour takes time.

When I first started, I assumed most of my learning would happen in the first few weeks. I thought I would figure out which wheat berries I liked, learn a few recipes, and settle into a routine. Instead, I discovered that fresh milled flour has a learning curve of its own.

There are different wheat berries to learn, recipe conversions to understand, hydration levels to adjust, and baking techniques that don’t always behave the way they do with commercial flour. Then there’s the simple reality of figuring out what your family will actually eat.

What surprised me most wasn’t the flour itself. It was realizing how important systems are.

Early on, I thought I needed to mill flour every time I baked. That sounds wonderful in theory, but our home doesn’t operate in theory. We homeschool, we’re involved in ministry, people sleep at different times, and life stays busy. My NutriMill Classic lives in the laundry room, and I know myself well enough to admit that if I have to drag it out every single time I need flour, I’m probably going to reach for the unbleached all-purpose flour instead.

That’s when I realized I didn’t need perfection. I needed a rhythm.

Now, when I know I’m going to be baking that week, I mill ahead and store my flour properly. Is it exactly the same as using it immediately after milling? No. But it means I actually use it, and that’s what matters.

One of the biggest lessons from 6 months of fresh milled flour is that success comes from creating systems you can maintain. The more I think about it, the more I realize fresh milled flour is a lot like cooking from scratch in general. It feels overwhelming at first, but once you build a routine, it becomes part of everyday life.

What 6 Months of Fresh Milled Flour Taught Me About Real-Life Eating

One thing I didn’t expect was how much my family would notice the difference in the way we eat.

Before our recent vacation, I made a loaf of bread so we’d have sandwiches and toast while we were away. That may sound silly to some people, but my crew genuinely prefers homemade bread now. Having that loaf with us helped us stay somewhat on track while we were gone.

Of course, vacations have a way of changing routines. We still ate foods that we don’t normally eat at home, and by the end of the trip, everyone was ready to get back to our regular meals.

What surprised me most was hearing both my son and daughter talk about it. They were genuinely glad to be home and eating the foods they were accustomed to again.

Now, I’m not making medical claims, and I’m certainly not saying fresh milled flour is a miracle food. What I am saying is that we’ve noticed a difference. When we’ve spent months eating mostly homemade foods and then suddenly switch back to highly processed foods, our bodies seem to notice the change.

One thing I’ve learned over the last six months is that healthier habits aren’t always noticed while you’re doing them. Sometimes they’re noticed when you stop doing them for a little while.

I’ve also learned that fresh milled flour doesn’t magically make everything healthy. While I absolutely believe it’s a better option than highly processed flour, it’s still flour. It’s still a carbohydrate. It’s still something we should approach with balance and wisdom.

Over the last several months, I’ve personally become more intentional about what I eat. While my family still enjoys plenty of bread, I’ve focused more on protein and balance because of my own health goals. Learning moderation has been just as important as learning how to bake.

What 6 Months of Fresh Milled Flour Taught Me About Learning

If you’ve followed this series from the beginning, you’ve probably heard me talk about mistakes. Trust me, there have been plenty.

I’ve grabbed the wrong wheat berry. I’ve measured yeast incorrectly. I’ve made loaves that were too dense and rolls that didn’t rise the way I expected. At the time, those moments felt frustrating. Looking back, they were some of my greatest teachers.

One of the best examples was when I accidentally used soft white wheat in a recipe that needed hard white wheat. I couldn’t understand why the dough kept tearing apart until I realized what I had done. Then there was the time I couldn’t figure out why my rolls weren’t rising properly, only to discover that I had written down the yeast amount incorrectly.

Those moments aren’t fun when they happen, but they remind me that learning is rarely a straight line.

Then there’s sourdough.

I already loved sourdough before I started milling my own flour. I had finally reached a place where I felt comfortable with it. Then I introduced fresh milled flour into the equation and suddenly felt like a beginner all over again.

Fresh milled flour sourdough is a whole other beast.

Some days it works beautifully. Other days I find myself staring at a loaf wondering what happened. At this point, I’ve decided to give myself permission to learn slowly. I’d rather understand it well than rush ahead and pretend I know more than I do.

Honestly, you’ll probably hear much more from me about fresh milled flour sourdough next year than you will this year. For now, my regular sourdough starter is working just fine, and I’m continuing to learn one loaf at a time.

One thing 6 months of fresh milled flour has taught me is that mistakes don’t mean you’re failing. Most of the time, they simply mean you’re learning.

Starting Small Is Still Progress

Recently, someone asked me how to get started milling flour. As we talked, I learned she was raising two small children, working a full-time job, and just beginning to learn how to cook and bake from scratch.

My advice surprised her because I didn’t tell her to run out and buy a grain mill immediately. Instead, I encouraged her to learn how to bake with unbleached all-purpose flour first.

Not because I didn’t think she could learn fresh milled flour. I absolutely think she could. But I also wanted her to succeed.

When we’re trying to change everything at once, it’s easy to become overwhelmed. Cooking from scratch has a learning curve. Bread baking has a learning curve. Fresh milled flour has a learning curve. Trying to tackle all three at the same time can feel like a lot.

I’ve heard of people slowly transitioning by replacing part of the flour in a recipe with fresh milled flour and gradually increasing the amount over time. For many families, that’s a realistic and sustainable approach.

Sometimes we get excited about making healthier changes and want to do everything at once. The problem is that when we become overwhelmed, we’re more likely to quit.

There’s no prize for getting there the fastest.

Learn to bake a loaf of bread. Learn a few family recipes. Get comfortable in the kitchen. Then, when you’re ready, add fresh milled flour into the mix.

Small steps are still progress.

What I’m Looking Forward to Over the Next Six Months

If the first six months have been about learning the basics, I think the next six months will be about strengthening those foundations.

Right now, I don’t feel the need to rush into every new grain, recipe, or technique. There is still plenty for me to learn with the wheat berries already sitting in my pantry. I want to continue improving my breads, refining the systems that work for our family, and becoming more confident with sourdough over time.

One thing 6 months of fresh milled flour has taught me is that growth doesn’t always come from adding something new. Sometimes growth comes from doing the same thing over and over until it becomes second nature.

And honestly, I think that’s where I am right now.

I’m no longer trying to figure out if fresh milled flour can fit into our lifestyle. Instead, I’m learning how to make it a consistent part of our everyday rhythm. That’s a very different place to be than where I started six months ago, and I’m grateful for the progress we’ve made along the way.

Watch My 6-Month Fresh Milled Flour Update

If you’d like to hear more about where I am in this journey, I’ve shared a video update on YouTube that goes along with this post. This isn’t a tutorial or a step-by-step guide. It’s simply an honest conversation about what’s working, what’s challenging, and what I’m learning along the way.

New to fresh milled flour? Start here.

If you’re just joining this journey, be sure to visit the Fresh Milled Flour section of the blog. You’ll find everything from getting started, to storage, to recipe conversions, along with a few simple recipes I’ve tried and enjoyed along the way.

From My Kitchen to Yours

Over the past year, I’ve had the chance to use several NutriMill products in my own kitchen, and they’ve truly become part of our everyday rhythm.

The NutriMill Classic Grain Mill has been the biggest game changer for us. Being able to mill fresh flour at home has not only improved the quality of our baking, but it’s also helped me feel more confident about what I’m feeding my family.

I’ve also started using a few of their newer products, like the dough mats (which I didn’t realize I needed until I used one!) and the Bosch Universal Plus Mixer, which has been a huge help as I’ve grown more serious about baking.

What I appreciate most is that these are tools built to last. From my experience, NutriMill stands behind their products, and that matters when you’re investing in your kitchen.

If you’ve been considering a grain mill or upgrading your baking tools, I’d simply encourage you to keep an eye on their sales. You can use my code MAKINMACON for $20 savings on select products. Watch for the sales and save even more!!!

If you do choose to shop through my link or use my code, it’s a simple way to support our family and the work we’re doing here at Makin’ Macon, and I’m truly grateful.

I’ll always share honestly what’s working in my kitchen, and this is one of those things I’d choose again without hesitation.

Join the Rooted Table!

Get fresh recipes, freezer tips, and encouragement for home cooks, plus my 15 Frugal Family Meals plan free when you subscribe.

I’m so glad you’re here.

And remember, I’m always praying for you, even if I don’t know who you are.

Why You’ll Love These Sourdough Granola Bars

These sourdough granola bars have become a regular in our kitchen because they’re:

• A simple way to use sourdough discard
• Made with pantry staples
• Easy to make ahead
• Great for quick breakfasts or snacks
• Kid-approved
• Packed with oats, honey, and chocolate chips

I also love knowing exactly what goes into them. When you make your own granola bars, it’s easy to adjust ingredients to fit your family’s preferences while still enjoying a convenient grab-and-go snack.

A Simple Way to Use Sourdough Discard

If you’re anything like me, you’re always looking for ways to use the extra discard that seems to collect in the refrigerator.

While we love sourdough bread, cinnamon rolls, and other baked goods, sometimes I need something quick and practical. These sourdough granola bars come together in just a few minutes and don’t require any rise time.

It’s one more simple way to put that discard to good use while creating something your family will actually enjoy eating.

What You’ll Need for Sourdough Granola Bars

One of my favorite things about this recipe is that the ingredient list is simple.

You’ll need:

• Butter
• Peanut butter
• Honey
• Sourdough discard
• Vanilla extract
• Brown sugar
• Rolled oats
• Salt
• Chocolate chips

Most of these ingredients are pantry staples, making this an easy recipe to throw together without much planning.

Tips for the Best Sourdough Granola Bars

Press the Mixture Firmly

After transferring the mixture to the pan, use a piece of parchment paper to press everything down firmly. This helps the bars hold together once they’ve cooled.

Let Them Cool Completely

It can be tempting to cut into them right away, but allowing them to cool first helps them set properly.

Chill Before Slicing

Once cooled, place the pan in the refrigerator for about an hour before cutting. This helps the bars firm up and creates cleaner slices.

Scroll down to the recipe card below for the full ingredient list, measurements, and printable instructions.

How to Store Homemade Granola Bars

Once sliced, store the bars in an airtight container.

You can also wrap individual bars for quick grab-and-go breakfasts, homeschool snack breaks, church nights, or busy afternoons when everyone suddenly decides they’re hungry at the same time.

A Family Favorite Worth Making Again

My daughter still reaches for these throughout the week, which tells me everything I need to know. If your family enjoys granola bars, I have a feeling these sourdough granola bars will become a favorite in your home too.

If you’re looking for more ways to use sourdough discard, be sure to explore the Sourdough Recipes category here on the blog for more family favorites.

And if you enjoy simple, family-tested recipes like this one, you’ll feel right at home in Rooted Table—my once-a-month recipe email where I share new recipes, kitchen tips, freezer-friendly ideas, and encouragement for real-life home cooks.

Because sometimes the best recipes are the ones that make life just a little easier.

Why Hard White Wheat Is My Go-To for Bread

When I started this fresh milled flour journey, I intentionally kept things simple. I chose a few basic wheat berries to learn with so I wouldn’t overwhelm myself, both in the process and financially.

There are so many different grains you can work with, and I know eventually I’ll branch back out. I’ve used things like kamut before and really enjoyed it, and I’ll likely come back to that in time. But for now, keeping it simple has helped me actually learn, because if I complicate it too much, I know I won’t stick with it.

In our home, bread is something we use constantly. Sandwiches, toast, rolls with dinner… I didn’t fully realize how much we relied on it until I started making it from scratch more consistently. Hard white wheat has been the one that keeps showing up in those recipes, not because it’s perfect, but because it’s dependable.

It has a lighter flavor than hard red wheat, which makes it easier for my family to enjoy. It still carries the benefits of whole grain, but without that stronger taste that can be hard to transition to at first. And for me, that matters more than we sometimes want to admit, because if my family won’t eat it, it doesn’t matter how “good” it is.

What I’m Learning About Baking with Hard White Wheat

I’m still very much in the learning phase with all of this, especially when it comes to bread. Not just making bread, but making a bread that actually works for our everyday life, something that slices well, holds together, and doesn’t feel heavy when you eat it.

That hasn’t come overnight. There has been a lot of testing, a lot of adjusting, and honestly, a lot of second guessing along the way. But I finally feel like I’m getting closer.

One of the recipes that has worked really well for me comes from Lovely Bell Bakes. I’ve really enjoyed her approach, and her recipes have been some of the most consistent I’ve tried so far. What I appreciate is that her recipes feel doable. Not overly complicated, not unrealistic, just something you can actually make in your own kitchen.

Hard White Wheat: Sourdough vs Yeast (Where I Am Right Now)

I’ll be honest, sourdough with fresh milled flour is still something I’m trying to understand. There are days it works beautifully, and then there are days where I feel like I’m starting all over again.

One of the biggest things I’ve noticed is how it behaves after being in the refrigerator. It doesn’t bounce back the same way my regular sourdough does, and that has been a point of frustration for me. I’ve had moments where I’ve thought, “Why is this not working the same way?” and the truth is, I don’t fully know yet.

So instead of forcing it, I’m giving myself time to learn. You probably won’t see me dive deep into teaching fresh milled flour sourdough just yet, because I want to understand it better before I try to explain it to someone else.

But yeast breads have felt much more manageable. If you’re just starting out with fresh milled flour, I would encourage you to begin with yeast recipes first. It removes one layer of complexity and allows you to focus on how the flour behaves.

Real Life Testing with Hard White Wheat

This whole process has been a lot of real-life testing. Some days things come together beautifully, and other days… not so much.

Like the time I grabbed soft white wheat for a dough recipe that needed hard white and couldn’t figure out why everything was falling apart. Or the time I wrote down the wrong amount of yeast and couldn’t understand why my rolls weren’t rising the way they should.

It’s not always the flour. Sometimes it’s the little things, and that has been a big learning moment for me. Slowing down, checking my measurements, and actually paying attention to what I’m doing has made a difference.

Because when something doesn’t turn out right, there’s usually a reason, and most of the time it’s something I can learn from.

What Hard White Wheat Looks Like in My Real Kitchen

I’ve had to be honest with myself about what’s realistic. If I don’t have flour ready to go, I will reach for the commercial flour. It’s quick, it’s easy, and in a busy home, convenience matters more than we sometimes want it to.

So I’ve started milling ahead when I know I’ll be baking that week. It may not be perfect, but it means I actually use it, and that has made a bigger difference than trying to do everything “the right way.”

Bread, rolls, and even pizza dough have all worked really well with hard white wheat in our home. It’s not that I won’t try other things, it’s just that right now, this is what fits our rhythm.

A Quick Note on Health and Balance

I also want to say this, because I think it’s important. Fresh milled flour is better than processed flour, but it’s still a carbohydrate, and that’s something I’ve had to be mindful of in my own life.

While my family still enjoys it regularly, I’ve personally cut back some and try to focus more on balance. I want to be wise about what I’m eating, not just assume that because something is homemade, it means I can have as much as I want.

It’s still good, it’s still better, but it’s still something to be mindful of.

Encouragement for Your Own Journey

If you’re feeling frustrated, you’re not alone. This isn’t something most of us pick up overnight. It takes time, practice, and sometimes making the same recipe a few times before it finally clicks.

So don’t quit. Keep trying, start with recipes you know your family will eat, pay attention to what works, and adjust as you go. Give yourself grace in the process, because this is a journey, not a race.

Watch Where I Am in My Journey

If you want to see exactly where I am with all of this right now, I shared more in this video. This isn’t a polished “how-to,” it’s just an honest look at what’s working and what I’m still figuring out in real time.

From My Kitchen to Yours

Over the past year, I’ve had the chance to use several NutriMill products in my own kitchen, and they’ve truly become part of our everyday rhythm.

The NutriMill Classic Grain Mill has been the biggest game changer for us. Being able to mill fresh flour at home has not only improved the quality of our baking, but it’s also helped me feel more confident about what I’m feeding my family.

I’ve also started using a few of their newer products, like the dough mats and the Bosch Universal Plus Mixer, which has been a huge help as I’ve grown more serious about baking.

What I appreciate most is that these are tools built to last. From my experience, NutriMill stands behind their products, and that matters when you’re investing in your kitchen.

If you’ve been considering a grain mill or upgrading your baking tools, I’d simply encourage you to keep an eye on their sales. You can use my code MAKINMACON for $20 savings on select products.

If you do choose to shop through my link or use my code, it’s a simple way to support our family and the work we’re doing here at Makin’ Macon, and I’m truly grateful.

I’ll always share honestly what’s working in my kitchen, and this is one of those things I would choose again.

Stay Rooted at the Table

If you’re walking through this fresh milled flour journey with me, I’d love for you to explore the Fresh Milled Flour section here on the blog. You’ll find everything from getting started, to storage, to what I’m learning along the way, along with a few simple recipes I’ve tried and enjoyed.

And if you’d like more recipes, real-life kitchen tips, and encouragement, you can join the Rooted Table email list. It’s where I share new recipes, simple rhythms, and a little encouragement right when you need it most.

I’m so glad you’re here.

And remember, I’m always praying for you, even if I don’t know who you are.

Ingredients for Fresh Milled Flour French Bread

• 230 grams water (about 1 cup)
• 8 grams sugar (about 1 ½ teaspoons)
• 9 grams yeast (about 2 ½ teaspoons)
• 360 grams freshly milled hard white wheat
• 1 tablespoon butter, chopped
• 8 grams vital wheat gluten
• 4 grams sunflower lecithin
• 10 grams salt (about 1 ½ teaspoons)

How to Make Fresh Milled Flour French Bread

(Full printable recipe card available at the bottom of this post.)

Step 1: Activate the Yeast

In your mixing bowl, combine water, sugar, and yeast. Let sit for about 5 minutes until slightly foamy.

Step 2: Mix the Dough

Add fresh milled flour, butter, vital wheat gluten, and sunflower lecithin. Mix on a low speed for about 2 minutes, adjusting as needed depending on your mixer or if mixing by hand.

Watch your dough closely during this time. I added about 1 tablespoon of water as it mixed to help it come together.

Step 3: Rest the Dough

Let the dough sit for 20 minutes. This rest period gives the fresh milled flour time to fully absorb the liquid and makes a big difference in texture.

Step 4: Knead the Dough

Add salt, then increase to a medium speed and mix for 8–10 minutes until the dough reaches the windowpane stage. Adjust as needed depending on your mixer or kneading by hand.

Step 5: First Rise

Transfer dough to a lightly oiled bowl and let rise for about 1 hour, or until slightly puffy.

Step 6: Shape the Dough

Move dough to a dough mat (no flour needed).

I’ve found with fresh milled flour that adding extra flour at this stage can make the dough feel off when shaping. Instead, lightly spritz your mat with water or a bit of olive oil to help the dough come together smoothly.

Gently shape into a ball, releasing gases, and let rest for 15 minutes.

Then shape into an oval (about 9×12 inches). Starting on the long side, roll into a cylinder shape. Pinch seams together, then tuck and pinch the ends.

Place seam-side down.

Step 7: Second Rise

Let the loaf rise until doubled in size. Mine took about 1 hour, but yours may be slightly less depending on your environment.

Step 8: Bake Fresh Milled Flour French Bread

Preheat oven to 425°F.

Gently score the loaf and lightly mist with olive oil.

Bake for 20 minutes, then reduce heat to 350°F and bake another 5 minutes until golden on top.

Recipe Summary

Prep Time: 20 minutes
Rise Time: 2 hours
Bake Time: 25 minutes
Total Time: 2 hours 45 minutes
Yield: 1 loaf (about 10–12 slices)

Why I Use Vital Wheat Gluten and Sunflower Lecithin in Fresh Milled Flour French Bread

When I first started working with fresh milled flour, I realized quickly that it doesn’t behave the same as store-bought flour. That doesn’t mean it’s worse—it just means it needs a little help sometimes to get the structure we’re used to.

Vital Wheat Gluten is a concentrated form of the natural protein found in wheat. Adding a small amount helps strengthen the dough, improve elasticity, and support a better rise.

Sunflower Lecithin (pronounced leh-suh-thin) is a natural emulsifier that helps ingredients blend and hold together. In bread, that means a softer texture and better moisture.

Do you have to use these? No. But they’ve helped me get results that feel more familiar while still using fresh milled flour.

Tips for Fresh Milled Flour French Bread

• Fresh milled flour is thirstier, so don’t be afraid to adjust water slightly.
• The 20-minute rest makes a big difference in texture.
• Vital wheat gluten helps strengthen the dough structure.
• Sunflower lecithin helps improve softness and shelf life.
• Watch your dough, not just the clock.

Storage Tips for Fresh Milled Flour French Bread

Store in an airtight container for up to 3 days.

Slice and freeze for quick use.

Reheat in the oven or toaster oven for best texture.

• Leftover slices make excellent French toast. The texture holds up well once soaked, making this a great way to use any extra bread.

From My Kitchen to Yours

Over the past several months, I’ve learned to slow down and pay attention to what’s happening in my kitchen.

Fresh milled flour doesn’t behave exactly like store-bought flour—and that’s okay. This loaf reminded me that learning something new doesn’t mean starting from scratch.

Sometimes it just means adjusting what you already know. And if you’re in that same place—learning and testing—you’re not alone.

As I’ve been learning, the tools I use have made a big difference in how this process feels day to day.

Over the past year, I’ve had the chance to use several NutriMill products in my own kitchen, and they’ve truly become part of our everyday rhythm.

The NutriMill Classic Grain Mill has been the biggest game changer for us. Being able to mill fresh flour at home has not only improved the quality of our baking, but it’s also helped me feel more confident about what I’m feeding my family.

I’ve also started using a few of their newer products, like the dough mats (which I didn’t realize I needed until I used one!) and the Bosch Universal Plus Mixer, which has been a huge help as I’ve grown more serious about baking.

What I appreciate most is that these are tools built to last. From my experience, NutriMill stands behind their products, and that matters when you’re investing in your kitchen.

If you’ve been considering a grain mill or upgrading your baking tools, I’d simply encourage you to keep an eye on their sales. You can use my code MAKINMACON for savings on select products (like mixers and accessories), though it doesn’t currently apply to the grain mill.

If you do choose to shop through my link or use my code, it’s a simple way to support our family and the work we’re doing here at Makin’ Macon—and I’m truly grateful.

I’ll always share honestly what’s working in my kitchen—and this is one of those things I’d choose again without hesitation.

If you’re learning fresh milled flour, I’d love for you to keep following along.

Explore more simple recipes here on the blog or join Rooted Table for monthly recipes, tips, and encouragement straight from my kitchen.