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.

Fresh Milled Flour Storage Starts with Wheat Berries

The first thing we need to talk about is where and how we store our wheat berries. Because if you’re anything like me, you probably bought them in bulk and then thought, “Okay… now what?”

For me, I store my wheat berries in 5 gallon buckets. It’s simple, it keeps things contained, and it works well for the amount we use. But if you’re using buckets, I cannot recommend this enough: get gamma seal lids.

This is one of those places I would link what I personally use, because it made a huge difference for me.

I’m saying that from experience, not just preference.

When we first got our buckets, they had the standard sealed lids. Every time I needed flour, I had to pry that thing open. I’m right handed, so I would twist and pull over and over again. I didn’t think much about it at the time… until my arm started hurting.

Long story short, I ended up with tennis elbow.

Now, I can’t say with 100% certainty that those lids caused it, but I can tell you that repeatedly trying to open them definitely didn’t help. After weeks of pain, a doctor visit, and finally a steroid shot, I learned my lesson.

Gamma seal lids were ordered immediately.

And let me tell you, they are worth it.

They twist on and off easily, they seal well, and they make accessing your wheat berries simple instead of frustrating. Sometimes the smallest changes make the biggest difference in keeping a system sustainable.

Fresh Milled Flour Storage and Where I Buy My Wheat Berries

I’ve ordered wheat berries from a couple of different places, depending on availability.

I’ve purchased from NutriMill before, and I always recommend checking there first. Recently, I noticed their bulk options were limited, so I ordered from Palouse Brand instead. The quality was excellent, shipping was fast, and everything arrived exactly as expected.

That said, this isn’t about where you have to buy from. It’s just what has worked for me so far.

If you choose to order from NutriMill, be sure to use my code MAKINMACON. You can save $20 on select larger purchases. Our family does earn a small commission on your purchase.

Making Fresh Milled Flour Storage More Convenient in the Kitchen

While I store my bulk wheat berries in buckets, I don’t keep those buckets in my kitchen. Mine are stored in the laundry room, which means if I had to go drag them out from there every single time I needed flour, I probably wouldn’t.

So I keep a smaller amount in glass airtight jars in my kitchen.

This has been a game changer for convenience.

The jars I use have an airtight seal (I use these glass jars from NutriMill), and I keep them filled so I can quickly scoop what I need without stopping everything to go get the bucket.

It keeps my workflow moving, especially when I’m in the middle of cooking, homeschooling, or just trying to get something on the table.

Because let’s be honest… if something isn’t convenient, we’re less likely to stick with it.

Fresh Milled Flour Storage in Real Life

Now let’s talk about the part that gets people a little stirred up… storing the flour itself.

You’ll hear over and over again that fresh milled flour is best used immediately. And that’s true. Right after milling, all of the nutrients are at their peak.

But here’s where real life comes in.

If I had to pull out my mill every single time I needed flour, I wouldn’t do it.

I keep my NutriMill Classic, which is the bigger of their mills, stored in my laundry room. And I know for a fact that I’m not going in there to drag it out every time I need flour.

We run a busy home. And the mill isn’t quiet. School may be going on, someone could be sleeping, or I may be in the middle of something else entirely. If my child asks for something, or I need to throw a meal together quickly, I’m not stopping everything to go mill just enough flour for one recipe.

I’m going to reach for what’s easiest.

And if fresh milled flour isn’t already prepared, that would mean reaching for commercial flour.

So instead, I mill ahead.

I usually mill enough flour for the week when I know I have a heavier baking schedule. If I’m already using the mill for bread, I go ahead and make extra so I don’t have to think about it later.

And for storage, I keep it simple.

Right now, I’m using containers that seal well, even if they aren’t fancy. One of mine is literally a reused container from something else. It works, it seals, and it holds the amount I need.

Could I upgrade? Sure.

But this works for me right now, and that’s what matters.

The Nutrient Side of Fresh Milled Flour Storage

There’s a lot of conversation around nutrients when it comes to fresh milled flour storage.

Yes, nutrients begin to diminish over time after milling. That’s true. Once the wheat berry is broken down, the bran and germ are exposed to air, light, and heat, which slowly affects certain vitamins and healthy oils.

But what I’ve found, through both research and simply living this out, is that it’s not as instant as some make it sound.

Research shows that while some nutrients begin to decline after milling, the process is gradual, not immediate. Whole grain flour can still retain a good amount of its nutritional value for days or even weeks, especially when stored properly.

And that “stored properly” part really matters.

For me, that looks like keeping my flour in containers that seal well, stored in a cool, dry place away from light. If I know I won’t use it quickly, the refrigerator or freezer is always an option to help slow that breakdown even more. But most of the time, I’m working within a week’s window and storing it in airtight containers in my kitchen.

Now here’s the reality.

If my fresh milled flour isn’t readily available, I tend to reach for the unbleached commercial flour.

Not because I want to… but because it’s convenient.

So for me, milling ahead and storing it well means I actually use it consistently. This is especially helpful on days I’m making something simple like our homemade waffles.

And at the end of the day, something is still better than nothing.

If milling ahead for a few days or even a week means I consistently use fresh milled flour instead of going back to store bought, then that’s a win in my kitchen.

For me, consistency matters more than perfection.

You may choose to mill daily, and that’s wonderful. But if that isn’t realistic for your life, don’t let that stop you from starting.

Find what works for you.

What I’m Learning in This Fresh Milled Flour Journey

This whole fresh milled flour process is still a learning curve for me.

I’ve grabbed the wrong flour before, like the time I used soft white wheat for a dough recipe that needed hard white. The dough tore, and I stood there wondering what went wrong… until I realized what I had done.

I’ve had things turn out beautifully, and I’ve had things completely flop.

That’s part of this journey.

What I keep coming back to is this: test, test, and test again.

The more I work with fresh milled flour, the more I understand how it behaves. And the more I understand it, the more confident I become in the kitchen.

Moral of the story… don’t give up.

Creating a Fresh Milled Flour Storage System That Works for You

If there’s one thing I want you to take away from this post, it’s this: your system doesn’t have to look like anyone else’s.

You don’t need the perfect setup. You don’t need the most expensive containers. You don’t need to have everything figured out.

You just need a system that works for your life.

For me, this is the fresh milled flour storage system that works for us right now:

• Bulk wheat berries stored in buckets with gamma seal lids
• Smaller jars in the kitchen for easy access
• Milling once a week when I know I’ll need it
• Using simple containers for flour storage

It’s not perfect, but it’s sustainable. And sustainable is what keeps me going.

Watch My Fresh Milled Flour Storage Setup

If you’re more of a visual learner, this will walk you through exactly how I’m doing this step by step in real life.

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.

What’s Next in Our Fresh Milled Flour Journey

If you’re walking through this journey too, I’d love for you to explore the Fresh Milled Flour section under Recipes here on the blog.

If you’re working to build a rhythm with fresh milled flour in your own kitchen, I hope this encourages you to keep going. However you approach fresh milled flour storage, the goal is to make it work for your real life.

And if you’d like new recipes, tips, and encouragement sent straight to your inbox, you can join the Rooted Table email list.

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 We Love These Keto Peanut Butter Cookies

These keto peanut butter cookies have become a go-to in our home simply because they make life easier.

They only use a few ingredients, come together quickly, and don’t require a lot of thought when you need something sweet on hand.

For our family, they’re a simple way to be a little more mindful without overcomplicating things. We’re not all-or-nothing eaters around here, but we do try to make small adjustments where it makes sense.

And honestly, my daughter actually prefers the keto version over the regular. She says they’re less sweet, which surprised me at first, but makes sense once you try them.

If you’re someone who doesn’t love overly sweet desserts, you may find yourself reaching for this version too.

A Simple Peanut Butter Cookie Recipe Behind These Keto Peanut Butter Cookies

Before we ever made a keto version, this was the recipe we used:

• 1 cup peanut butter
• 1 cup sugar
• 1 egg

That’s it.

You mix everything together, roll into small balls, place them on a baking sheet, and gently press them down with a fork in a crisscross pattern.

Bake, let them cool slightly, and they’re ready to enjoy.

It’s one of those recipes you don’t even have to write down after you’ve made it once.

How to Make Keto Peanut Butter Cookies at Home

To turn this into keto peanut butter cookies, we simply swap a couple of ingredients:

• Use no sugar peanut butter (We absolutely love Smucker’s Natural Peanut Butter)
• Replace the sugar with Swerve confectioners

Everything else stays the same.

Mix, roll, press, and bake.

Same process. Same simplicity. Just a different outcome for your body.

Choosing Ingredients for Keto Peanut Butter Cookies

I personally like to use a clean, all natural peanut butter when I can. My go-to is Smucker’s natural peanut butter.

It keeps the ingredient list simple and avoids added sugars that can sneak in.

Best Sweeteners for Keto Peanut Butter Cookies

Right now, I’ve been using Swerve confectioners for this recipe, and it works well.

I’ve seen some newer blends using allulose and monk fruit, and I may test those in the future, but for now I always like to share what I know works first.

Tips for the Best Keto Peanut Butter Cookies

• Don’t overbake. They should be slightly soft in the center when you pull them out.
• Let them cool on the pan for a few minutes before moving them.
• Use a fork to gently press them down, no need to flatten too much.

How to Store Keto Peanut Butter Cookies

These keto peanut butter cookies are best stored in an airtight container at room temperature.

In our home, I simply place them in a cookie jar with a tight seal, and they stay soft and chewy for several days. Honestly, they don’t last long enough to worry much about storage around here.

Keto Peanut Butter Cookies Recipe

Ingredients (Keto Version)

• 1 cup no sugar peanut butter
• 1 cup Swerve confectioners
• 1 egg

Ingredients (Classic Version)

• 1 cup peanut butter
• 1 cup sugar
• 1 egg

Instructions

1. Preheat oven to 350°F.
2. In a bowl, mix all ingredients until combined.
3. Roll dough into small balls and place on a baking sheet.
4. Use a fork to gently press each cookie in a crisscross pattern.
5. Bake for 8–10 minutes or until edges are set.
6. Allow to cool slightly before serving.

Why Simple Keto Peanut Butter Cookies Matter

If you’re on a similar journey, don’t feel like you have to change everything all at once. Start small. Swap where you can. Recipes like these keto peanut butter cookies, along with other simple options like low-carb snacks and breakfast ideas on the blog, can make the transition feel much more doable.

Whether you’re making the classic version or the keto peanut butter cookies, this is one of those recipes that reminds me simple really can be enough.

We don’t always have to overcomplicate things to take care of our families, or ourselves.

Sometimes it’s just about making small, intentional changes that add up over time.

And if you’re in a season of learning, adjusting, or just trying to do better one step at a time, you’re not alone in that.

Join the Rooted Table

If you enjoy simple, real-life recipes like this, I’d love for you to join my Rooted Table emails.

It’s where I share new recipes, a little encouragement, and the why behind what we’re making in our home each month.

So if you tried this recipe, I would love to hear from you. Leave a comment below or share this with a friend who might need a simple, better-for-you treat in their kitchen too.

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

Why You Can’t Convert Recipes to Fresh Milled Flour Cup-for-Cup

What I learned is this: commercial flour and fresh milled flour do not weigh the same — even if the measuring cup says “1 cup.”

Commercial flour is milled finely and sifted. It’s compact and uniform.

Fresh milled flour is lighter, fluffier, and contains the bran and germ. Because of that, less flour fits into a cup by weight.

Through research, reading, and a lot of personal testing, I kept seeing the same starting point referenced: about 120 grams per cup of fresh milled flour.

That number isn’t magic — but it gives you a consistent baseline.

Once I began weighing my flour instead of scooping it, my results immediately became more predictable. I use a simple digital kitchen scale – nothing fancy – just something accurate and reliable.

Grams removed the guessing.

What Happened When I Tried to Convert Recipes to Fresh Milled Flour Using Grams

The first time I converted one of my familiar recipes using weight instead of cups, I noticed something important: my dough behaved differently — in a good way.

Fresh milled flour absorbs more liquid than commercial flour, especially hard white wheat. What feels sticky at first often improves dramatically after rest.

When I rushed it, my bread felt tight and dense.
When I allowed it to rest, it relaxed and rose better.

It wasn’t that the recipe was wrong. It was that the flour needed time — something I didn’t fully understand until I started paying attention to hydration and rest.

A Recent Bread Machine Test

Just recently, I decided to test my Simple French Bread recipe in the bread machine using fresh milled flour.

The first loaf? Flat.

I was so hopeful — and so disappointed.

The second loaf? Very, very promising.

Still a little dense. Still not quite that perfect “bread flour” texture. And I honestly don’t know if fresh milled flour will ever mimic commercial bread flour exactly.

But when my daughter took a bite and said it felt like she had gone to Subway and bought a sandwich — that said everything.

We had made this bread to go with dinner that night, and the next day she used the leftovers for sandwiches — and here’s something else I’ve noticed with fresh milled flour: it’s filling.

Where before we could probably eat an entire loaf between the four of us — because let’s be honest, we love our bread — now we can’t even finish half.

That tells me something is different — in a good way.

Fresh Milled Flour and Hydration

By the time I realized hydration was the issue, I had already had a few flat loaves under my belt.

Fresh milled flour doesn’t just need more liquid — it needs time with that liquid.

Here’s what that has looked like practically in my kitchen:

• I don’t panic if the dough feels sticky at first.
• I mix and then step away.
• I let it sit before deciding if it needs more flour.
• I remind myself that fresh milled flour is still absorbing.

With batters, that might mean letting them rest 10–20 minutes before baking.

With hard wheat doughs, it often means an autolyse stage — mixing flour and water first and letting it sit before adding other ingredients.

Hydration isn’t complicated, but it does require patience. And patience has not always been my strongest quality in the kitchen.

But the more I allow that rest time, the more consistent my results become.

What About Vital Wheat Gluten?

As I continued converting bread recipes, I realized something else was affecting my results: structure.

Fresh milled flour contains the entire wheat berry — including the bran. That bran is nutritious, but it can slightly interfere with gluten development in certain breads, especially soft sandwich-style loaves.

In some recipes, adding a small amount of vital wheat gluten — which is simply a concentrated wheat protein — can help strengthen the dough and improve rise.

Some bakers prefer not to use vital wheat gluten, especially if they’re aiming for a very minimal or ultra-clean ingredient list. That’s a personal decision every family makes.

For me, it’s simply a tool. I use it when I need extra structure, especially in sandwich breads, while I continue testing ways to develop strength naturally through hydration, rest, and technique.

Like everything else in this journey, I’m learning when it’s helpful — and when it’s not.

Charts Are a Starting Point — Not a Rule

At some point in my research, I found a helpful flour conversion chart created by Grains in Small Places. It shows cup-to-gram measurements and even how much wheat to mill to yield specific amounts of flour.

You can view their conversion chart here: Grains In Small Placed Conversion Chart 

It’s incredibly helpful as a reference — especially when you’re first learning to convert recipes to fresh milled flour.

But even charts are just starting points.

Every recipe behaves differently.

Cookies spread differently.
Biscuits rise differently.
Yeast breads require careful hydration.
Sourdough demands patience.

There is no universal formula.

There is observation.
There are notes.
There is testing.

Where I Am Right Now

Learning to convert recipes to fresh milled flour has required more patience than I expected.

But I’m getting closer.

Here’s what I consistently do now:

• Weigh flour in grams
• Start around 120g per cup as a baseline
• Expect to adjust liquid
• Always allow rest time
• Take notes
• Test familiar recipes before trying new ones

Fresh milled flour hasn’t complicated my kitchen — it’s made me more attentive.

And that attentiveness has improved my baking more than any shortcut ever did.

Thank you for following along with my journey here.

We’re learning this one recipe at a time.

And that’s enough.

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.

What’s Next

As we continue this journey, we’ll talk about storage rhythms and building sustainable systems so fresh milled flour fits real life.

If you’re working to convert recipes to fresh milled flour in your own kitchen, I hope this encourages you to keep going.

You can explore the Fresh Milled Flour section under Recipes for more of our tested bakes and updates along the way.

And if you’d like updates and tested recipes delivered straight to your inbox, join the Rooted Table email list.

I’m so glad you’re here.

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

**For those who have asked, I use a NutriMill Classic grain mill and purchase most of my wheat berries through NutriMill. I’ll link those here. If you decide to order, you can use my code MAKINMACON— I may receive a small commission at no extra cost to you.

Why We Love These Homemade Chicken Strips

• Freezer-friendly for quick meals
• Made with simple ingredients we can pronounce
• Lightly crisp on the outside and tender inside
• Can be cut into strips or nuggets
• Perfect for homemade chicken biscuits

The Real-Life Truth About Frying at Home

Let me be honest. One of the main reasons I make a large batch at one time isn’t just for convenience. It’s because frying makes a mess.

Right now, we don’t have a vent hood. Maybe one day. Until then, we open doors and windows and let the air move through the kitchen. When I fry, it’s a whole production. Grease splatters. Counters need wiping. The stovetop needs attention.

So if I’m going to do it, I’m going to do it once and make enough to last.

We don’t fry often, but when we do, we use 100% pure beef tallow that we purchase here. It gives great flavor and handles heat well.

Helpful Notes Before You Make These Homemade Chicken Strips

• Marinate the chicken for at least 2 hours. This helps tenderize and flavor the meat.
• You do not need to double coat. Simply move the chicken from the marinade straight into the flour mixture and coat generously.
• Heat oil to approximately 325–350°F. Adjust heat as needed. If the coating browns too quickly, reduce the heat slightly before frying the next batch.
• Fry 4–6 minutes, turning once, until golden brown and the internal temperature reaches 165°F. The chicken should feel firm when gently pressed.
• If using more than 3 large chicken breasts, you may need to increase the flour coating mixture.

Freezer Instructions

Allow the homemade chicken strips to cool completely after frying.

For best results, lay them flat in a single layer to freeze first. Once frozen solid, transfer to a freezer-safe bag.

Reheat in a 375°F oven or toaster oven until heated through and warmed all the way to the center.

Serving Ideas

• Tucked inside a warm sourdough biscuit with hot honey
• Served with your favorite dipping sauce
• Paired with fresh fruit and a simple side
• Chopped and added to salads

We make an amazing sauce to go with these chicken strips that never lasts long. It’s even good on burgers. Maybe soon I’ll share that recipe too.

If you’re looking for more freezer-friendly, family-tested meals, I’d love for you to explore more recipes here on the blog.

And if you want new recipes sent straight to your inbox, along with encouragement for feeding your people well even on busy days, be sure to join Rooted Table. You’ll find the sign-up below.

Why Soft White Wheat Works Well for Everyday Baking

When you’re new to fresh milled flour, it’s easy to assume you need to jump straight into yeast breads or sourdough. In my experience, that’s often where discouragement sets in.

Soft white wheat is lower in protein than hard wheats, which means it creates tender, softer baked goods. It shines in recipes that don’t rely on strong gluten structure, making it a gentle place to learn—without the pressure of perfection.

How Soft White Wheat Shows Up in Our Kitchen

I want to pause here and be honest—this journey didn’t start with me knowing exactly what I was doing. I came into fresh milled flour curious and willing to test things slowly before making big claims.

So far, here’s how soft white wheat has been showing up in our kitchen this month:

• Waffles were our first test—and they were a win. Using our familiar homemade waffle recipe and swapping in freshly milled soft white wheat helped me see just how forgiving this grain can be.
• Pancakes came next. They tasted good, but they were noticeably flatter than what we were used to.
• Cookies were our third test. They turned out tasty, but I’m still dialing in what I love most about them with soft white wheat—and I want to test this grain across several different cookie recipes before calling it a true win.
• Sourdough biscuits were another test. They were very good and flaky, but they didn’t rise quite as well as they normally do—something I’m still learning and adjusting as I go.
• Muffins are next on my list. I want to test them well before saying they’re a go-to, because I believe in sharing what actually works—not just what sounds good.

This is what learning soft white wheat looks like for us right now: trying familiar recipes, paying attention to how they behave, and adjusting as we go—without rushing the process.

That slow, steady approach is where confidence starts to grow.

What I’m Still Paying Attention To with Fresh Milled Flour

As I continue working with soft white wheat, there are a few things I’m intentionally watching and learning as I go:

• Hydration: how much rest time makes the biggest difference in batters versus doughs
• Structure: which recipes need a little more strength and which ones thrive with tenderness alone
• Rise: noticing when soft white wheat performs beautifully and when another grain may be needed
• Flavor: how fresh milled flour tastes across different recipes and over time

None of this is about getting it perfect. It’s simply about paying attention, taking notes, and letting experience guide the next step.

And here’s a little full‑circle moment I can’t help but laugh at: I hated science and math growing up. Truly. Yet here I am—measuring, testing, adjusting, and learning through trial and error in my own kitchen. Turns out, I don’t mind science at all… as long as it involves an apron and wheat berries.

Coming Next in Our Fresh Milled Flour Journey

As we move forward, I’ll continue sharing what I’m learning—what works, what needs adjusting, and how familiar recipes can slowly be adapted to fresh milled flour.

Next, we’ll focus on simple flour conversions and swapping fresh milled flour into recipes we already know and love.

If you missed January’s post, I encourage you to start there: Fresh Milled Flour for Beginners: A Simple, Year-Long Family Journey

I’m so glad you’re walking this road with me—one step at a 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 (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.

Ready to Keep Learning?

If fresh milled flour has sparked your curiosity, I’d love for you to keep exploring the blog. I’ve created a Fresh Milled Flour section under the Recipes category so you can easily find all of our fresh milled flour posts and recipe swaps in one place as this journey continues.

And if you enjoy getting new recipes, simple kitchen tips, and encouragement right in your inbox, you’re invited to join Rooted Table—my once-a-month recipe email where I share what we’re cooking, what’s working, and reminders that a homemade meal doesn’t have to be perfect to be a blessing.

Whether you’re milling grain or just cheering from the sidelines, I’m thankful you’re here.

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

Helpful Notes Before Making These Waffles

• Fresh milled flour is thirstier than store-bought flour, so the batter needs time to rest.
• Letting the batter rest for 30 minutes allows the flour to absorb the liquid and thicken properly.
• Soft white wheat keeps the flavor mild and kid-friendly.
• These waffles freeze well. Be sure to let them cool completely, then lay them flat to freeze before transferring to a zip-top freezer bag. They reheat well in a toaster or toaster oven.

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

Why We Love These Fresh Milled Flour Waffles

• A simple fresh milled flour swap from our original waffle recipe
• Kid-approved (even by the one who notices everything)
• Made with basic breakfast ingredients
• Great for freezer prep and busy mornings

If you love our original Simple Homemade Waffles, this fresh milled flour version is an easy next step as you begin making simple swaps in your own kitchen.

If you’d like more family-tested recipes, freezer-friendly ideas, and encouragement for feeding your people well (even on busy days), I’d love for you to join Rooted Table. It’s where I share new recipes first, along with practical kitchen tips and a little encouragement along the way.

You’ll find the sign-up below, and I’d love to have you at the table.

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—plus my 15 Frugal Family Meals plan free when you subscribe.

How My Fresh Milled Flour Journey Began

My quest really began when I started learning more about what actually goes into our food. Like many people (and I say this with grace for my former self), I bought what was inexpensive and easy.

If you’ve read my story, In the Beginning, then you know I didn’t grow up loving to cook. Not because my mother didn’t try—she did—but because I had absolutely no desire. In those early years of marriage, money was tight. So unless my husband cooked, I leaned on what was quick and cheap: Hamburger Helper, frozen dinners, and anything that felt manageable.

That didn’t magically change once I became a mom.

When I started keto, everything shifted—but not in the way I expected. My husband wanted no part of it (which honestly shocked me), so I was left cooking separately for myself or relying on premade foods. If you’ve ever done keto, you know how quickly that can become expensive.

To keep going, I had to start researching how to make things myself. That’s when I found my favorite keto creator, Carolyn from All Day I Dream About Food. I loved her recipes so much that I now own every cookbook she’s published.

What keto gave me—beyond blood sugar awareness—was confidence in the kitchen.

When Awareness Turned Into Action

Over time, I started hearing more about the dangers of certain ingredients. I began flipping over packages. Checking labels. Looking at my kids’ snacks.

And honestly? I was horrified.

I had already started cutting back on sugar, but realizing how many additives were hiding in everyday foods was overwhelming. I remember thinking, What kind of parent am I?

Here’s the truth though: this isn’t about guilt.

This is about awareness.

We are not 100% “clean” over here, and I’m not aiming for that. But I am intentional now. And somewhere along the way, my kids became bread snobs. Store‑bought bread? They won’t touch it.

So fresh bread it is.

Why Use Fresh Milled Flour for Your Family?

Before we go any further, let’s talk about the why.

When white flour is produced, the bran and germ are removed—along with many nutrients and fiber. Research shows that wheat bran contains protein, carbohydrates, minerals, fat, and is one of the most important sources of dietary fiber. The removal of these components has been linked to digestive issues and nutritional deficiencies.

In simple terms: refined flour is easier to bake with, but it’s missing much of what God originally put there.

Now—this does not make you a bad person if you use regular flour.

Unbleached is better than bleached. Organic is often better than non‑organic (just check your sources). Cost matters. Budget matters. I didn’t get here overnight—this has taken years of saving, learning, and buying things one piece at a time.

Why Kamut Became My Starting Point with Fresh Milled Flour

My very first wheat berry purchase was Kamut (also known as khorasan wheat) from The Food Nanny.

Down the rabbit hole I went.

After years of keto, bread was something I could never quite enjoy. Keto cornbread was the one win—but most keto breads just didn’t work for me. I loved Lewis Keto Bread, but at over $5 a loaf, it added up quickly.

That’s when I started asking better questions: Is this good for my blood sugar? Yes. But is it good for my overall health?

Kamut became my preferred grain because:

• It’s an ancient grain
• I personally experience lower blood sugar spikes
• It’s nutritionally dense and easier for me to digest

Research has shown Kamut may support:

• Lower cholesterol and blood glucose
• Reduced inflammation
• Improved gut health
• Higher levels of protein, selenium, magnesium, zinc, and vitamin E

I can’t promise it works this way for everyone—but I can share what’s worked for me.

Hard vs. Soft Wheat Berries: Understanding Fresh Milled Flour Basics

Before we dive headfirst into recipes, I want to gently orient you to the different wheat berries we’ll be working with this year. This isn’t meant to overwhelm you—it’s simply to help you understand why certain grains work better in certain situations.

Think of this as your reference point. When we go deeper in future posts, we’ll always come back here.

Soft White Wheat Berries

Soft white wheat is typically lower in protein and gluten strength, which makes it ideal for recipes where tenderness matters most.

I reach for soft white wheat when making:

• Biscuits
• Muffins
• Pancakes and waffles
• Cookies and quick breads
• Cakes

It mills beautifully and creates a softer crumb that can feel familiar if you’re used to all-purpose flour—but it’s important to note that fresh milled soft white wheat is not a direct replacement. Commercial all-purpose flour is typically a blend of wheats, while this berry shines best on its own in tender baked goods. For many families, this is still the easiest place to start.

Hard White Wheat Berries

Hard white wheat has a higher protein content than soft wheat, but with a lighter flavor than hard red wheat. It’s incredibly versatile and one of the most commonly used berries in fresh milled baking.

I use hard white wheat for:

• Sandwich bread
• Dinner rolls
• Pizza dough
• Cinnamon rolls
• Everyday yeast breads

If you’re looking for a fresh milled flour that behaves closest to store-bought all-purpose flour in many recipes, hard white wheat is often the bridge—not because it’s the same, but because its protein and flavor balance make it adaptable with a few thoughtful adjustments.

Hard Red Wheat Berries

Hard red wheat is higher in protein and has a stronger, more traditional “wheat” flavor. This is the grain many people associate with classic whole wheat bread.

I want to be honest here—this is not a berry I personally use often in my everyday recipes. Simply put, my crew doesn’t care for the stronger flavor, and that matters in my kitchen.

That said, hard red wheat still has an important place in your home.

Hard red wheat works well for:

• Hearty yeast breads
• Sourdough loaves
• Blending with hard white wheat for balance

And one place I do love using it? Feeding my sourdough starter.

Because of its higher protein content and nutrient density, hard red wheat became my original go‑to for feeding my sourdough starter—mainly because it was what I had on hand at the time. That said, hard white wheat works just as well, so there’s no need to buy both unless you want to.

This is a great example of how fresh milled flour doesn’t have to be all‑or‑nothing. Each grain can serve a purpose—even if that purpose looks different than expected.

A Gentle Reminder

You do not need to master all of this at once.

This year is about learning which berries work best for your family, your kitchen, and your season of life. We’ll go deeper into each grain as the months go on, with practical recipes and real-life testing along the way.

Are you ready?

What This Year Will Look Like Using Fresh Milled Flour

My goal for 2026 is simple: transition my family fully to fresh milled flour.

That means:

• Keeping wheat berries on hand
• Learning to bake with commonly available grains
• Retesting older recipes and sharing fresh‑milled swaps

I’ve always been a measuring‑cup girl, but fresh milled flour has taught me the importance of grams. We’ll talk about that too—and I’ll walk you through it gently.

And don’t worry…

Fresh Milled Flour, Regular Flour, and Keto: There’s Room for Everyone

If you prefer regular flour—stay.

If you’re keto—stay.

If you’re somewhere in between—this space is for you too.

I’ll continue sharing our family‑favorite recipes, offering options for unbleached all‑purpose flour and fresh milled flour whenever possible.

Because real life requires flexibility.

The Grain Mill I Use for Fresh Milled Flour (And Why)

I personally use the NutriMill Classic Grain Mill.

I chose it for the price point and because I didn’t plan on leaving it on my counter. I usually mill flour once a week (sometimes two) and store it in airtight containers.

Yes, there are strong opinions about milling only what you use immediately. But here at Makin’ Macon, we simplify where we can.

We homeschool. We’re active in church. Life is full.

My goal is progress—not perfection.

If you’re watching for a deal, NutriMill runs sales often. I always share them on social media, and you can stack savings using my code MAKINMACON for an extra $20 off.

Let’s Walk This Together

This year, we’ll learn together.

We’ll test. We’ll tweak. We’ll fail forward.

And most importantly—we’ll keep feeding our families with intention and grace.

I’m so glad you’re here.

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

**If you’re new to fresh milled flour, bookmark this post—we’ll be referencing it throughout the year as we continue learning, baking, and making simple family recipes together.