When I first started baking, I did everything cup for cup. That’s how I was taught. It was simple. It worked well enough. And in a busy season of life, simple is often what we reach for.

Even when I moved into sourdough, I knew measuring in grams gave better results — but if I’m honest, I still grabbed the measuring cups more often than not. Why? Because it was easy. And easy felt manageable.

But when I started working with fresh milled flour, cup-for-cup stopped working.

My loaves were dense.
My bread baked flatter than usual.
Some batches felt dry, others strangely sticky — especially in the breads I was testing.

There are still failures in my kitchen.

I don’t know how long it will take to really learn this. I don’t know that I’ll ever stop learning. But I do know I’m closer than I was — and that feels like progress.

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 MAKINMACON20 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 MAKINMACON20 — I may receive a small commission at no extra cost to you.

Hey there! I’m Susan Raynor, the voice behind Makin’ Macon. As a pastor’s wife, mom of two, and homeschooling mama, my life is full of beautiful chaos—and I wouldn’t have it any other way! Here on the blog, I love sharing a little bit of everything: from faith-filled encouragement to frugal living tips, and of course, recipes that will make your family’s hearts (and bellies) happy. My goal is to bring a smile to your face and a bit of peace to your day, no matter what kind of craziness life throws your way. Let’s navigate this wild ride together, finding joy and laughter even in the messiest moments.

Susan Raynor

The post How to Convert Recipes to Fresh Milled Flour Without the Guesswork first appeared on .

In January, I shared the foundation of our fresh milled flour journey—why we’re learning this, what wheat berries are, and how this shift fits into everyday family life. If you’re brand new, that post is a helpful place to start: Fresh Milled Flour for Beginners: A Simple, Year‑Long Family Journey.

Rather than reteaching the basics here, this post focuses on what fresh milled flour looks like in our kitchen right now—specifically through working with soft white wheat, testing familiar recipes, and learning as we go.

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 MAKINMACON20 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!

Hey there! I’m Susan Raynor, the voice behind Makin’ Macon. As a pastor’s wife, mom of two, and homeschooling mama, my life is full of beautiful chaos—and I wouldn’t have it any other way! Here on the blog, I love sharing a little bit of everything: from faith-filled encouragement to frugal living tips, and of course, recipes that will make your family’s hearts (and bellies) happy. My goal is to bring a smile to your face and a bit of peace to your day, no matter what kind of craziness life throws your way. Let’s navigate this wild ride together, finding joy and laughter even in the messiest moments.

Susan Raynor

The post How to Bake with Soft White Wheat Using Fresh Milled Flour first appeared on .

Print

Fresh Milled Flour Waffles

Soft, hearty fresh milled flour waffles made with soft white wheat. A simple, kid-approved breakfast that freezes well for busy mornings.

Course Breakfast

Cuisine American

Keyword freezer waffles, fresh milled flour, fresh milled flour waffles, homemade waffles, kid friendly breakfast, waffle recipe

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Rest Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 5 waffles

Calories 265kcal

Cost $4

Equipment

• Waffle Maker
• Mixing Bowl
• Measuring Cups and Spoons

Ingredients

• 240 grams fresh milled soft white wheat flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 tablespoons sugar or honey
• 2 large eggs
• 1⅖ cup milk
• ⅓ cup melted unsalted butter or oil
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon optional

Instructions

• Add the fresh milled soft white wheat, baking powder, salt, and sugar (or honey) to a large mixing bowl and stir to combine.
• Add the eggs, milk, melted butter (or oil), and vanilla extract. Stir until fully combined.
• Allow the batter to rest for 30 minutes to give the fresh milled flour time to absorb the liquid.
• Stir in the cinnamon, if using.
• Preheat the waffle maker according to the manufacturer’s instructions.
• Scoop batter into the waffle maker and cook until golden and set.
• Serve warm or allow waffles to cool completely before freezing.

Video

Notes

• Fresh milled flour is thirstier than store-bought flour, which is why the rest time is important.
• Soft white wheat keeps these waffles mild in flavor and kid-friendly.
• These waffles freeze well. Let them cool completely, then lay them flat to freeze before transferring to a zip-top freezer bag.
• Waffles can be reheated in a toaster or toaster oven for quick breakfasts.
• If the batter thickens too much after resting, stir in a small splash of milk before cooking.

Hey there! I’m Susan Raynor, the voice behind Makin’ Macon. As a pastor’s wife, mom of two, and homeschooling mama, my life is full of beautiful chaos—and I wouldn’t have it any other way! Here on the blog, I love sharing a little bit of everything: from faith-filled encouragement to frugal living tips, and of course, recipes that will make your family’s hearts (and bellies) happy. My goal is to bring a smile to your face and a bit of peace to your day, no matter what kind of craziness life throws your way. Let’s navigate this wild ride together, finding joy and laughter even in the messiest moments.

Susan Raynor

The post Fresh Milled Flour Waffles for Beginners (Kid Approved!) first appeared on .

This post isn’t about perfection. It’s about learning, growing, and making thoughtful changes one step at a time—without losing sight of what matters most: feeding our families well and keeping life simple.

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 MAKINMACON20 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.

Hey there! I’m Susan Raynor, the voice behind Makin’ Macon. As a pastor’s wife, mom of two, and homeschooling mama, my life is full of beautiful chaos—and I wouldn’t have it any other way! Here on the blog, I love sharing a little bit of everything: from faith-filled encouragement to frugal living tips, and of course, recipes that will make your family’s hearts (and bellies) happy. My goal is to bring a smile to your face and a bit of peace to your day, no matter what kind of craziness life throws your way. Let’s navigate this wild ride together, finding joy and laughter even in the messiest moments.

Susan Raynor

The post Fresh Milled Flour for Beginners: A Simple, Year-Long Family Journey first appeared on .

From My Kitchen to Yours

One year in, I’m still so glad I chose the NutriMill Classic Grain Mill. It’s reliable, practical, and has made baking healthier and easier for my family.

Between fresh flour, their newer products like the dough mats, and the Bosch mixer I finally took the plunge on, NutriMill continues to impress me. If you’ve been thinking about adding a grain mill to your kitchen, I’d cheer you on in a heartbeat.

Just keep an eye out for those sales! And if you’re curious about the science behind all this, I’ve linked a couple of studies above that explain what really happens when wheat is milled for store shelves.

If I had to make the decision again today, I’d still choose the NutriMill Classic over other grain mills on the market.

I hope this review has helped you as you think through your own decision about whether a grain mill is right for your kitchen. If it did, I’d love for you to share this post with a friend who might be considering one too, or leave a comment with your own experience.

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

 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.

Disclosure: This review is based on my personal experience with the NutriMill Classic Grain Mill and related products. All opinions are my own.

Hey there! I’m Susan Raynor, the voice behind Makin’ Macon. As a pastor’s wife, mom of two, and homeschooling mama, my life is full of beautiful chaos—and I wouldn’t have it any other way! Here on the blog, I love sharing a little bit of everything: from faith-filled encouragement to frugal living tips, and of course, recipes that will make your family’s hearts (and bellies) happy. My goal is to bring a smile to your face and a bit of peace to your day, no matter what kind of craziness life throws your way. Let’s navigate this wild ride together, finding joy and laughter even in the messiest moments.

Susan Raynor

The post 1-Year NutriMill Classic Grain Mill Review: The Truth About Fresh Flour at Home first appeared on .