Fresh Milled Flour for Beginners: A Simple, Year-Long Family Journey
If you follow me on social media at all, you already know I’ve been experimenting more and more with fresh milled flour and learning how it fits into real life, real kitchens, and real family meals. What started as simple curiosity has slowly turned into a full‑on journey, and in 2026, I want to invite you to walk this road with me.
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.
