Three Reasons Why You Should Grind Your Own Flour

Jun 11 2017 - 2:26pm
Freshly ground flour

Could there be benefits to making your own flour at home? Now I know this seems like such a Little House on the Prairie thing to do and I usually get a few weird looks when people find out that I do it, but there are a few health benefits of making your own flour which makes it worth all the looks.

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I like to buy in bulk and just grind a little at a time; this maximizes freshness and helps cut down on waste. This helps make sure that my family and I are getting the most out of what we buy and are getting the best nutrition for our bodies.

No unnecessary ingredients

The biggest reason that I decided to start making my own flour was wanting to cut down on all of the “extra” ingredients that are in the store bought and pre-ground flour. Now, not all of the ingredients are bad for you but some of them can be; one of the things about eating “clean” is that you cut back on extra and unknown ingredients in substances that don’t really need them, like flour. Making your own flour helps make sure you know what goes into it and gives you a little more control over what you eat and what goes into your body.

It may be more packed with nutrients

Flour that has been ground starts to lose nutrition about 24-48 hours after it has been ground. Now, flour that has been prepackaged often takes weeks from start to in your pantry at home; then can take you a short or long time to use up, depending on how much flour you use. That is a lot of time for vitamins to start diminishing. Here is a breakdown of what starts happening 24-48 hours after flour is ground:

  • Unsaturated fats in wheat germ start to oxidize
  • B vitamins start being destroyed by exposure to light and air
  • Beneficial enzymes start doing their jobs and breakdown, before you get a chance to enjoy the benefits
  • Vitamin A starts diminishing
  • Last but not least, Vitamin E, an antioxidant that helps protect flour from oxidization, starts deteriorating once milled

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That is losing a whole lot of nutrition from you whole grains. So, using fresh flour can really add to the nutritional benefits of your baked goods.

The third benefit of making your own flour

I had stayed away from making my own flour because I did not realize how easy it was to make. I thought that there were a lot of steps involved and that the costs would be high; I was pleasantly surprised when I found out that was not the case, on both parts. There is really only two steps, purchase the wheat berries and then grind them. If you want to you can get a little crazy with it and add in other grains to add in a little different flavor or nutritional value, but for just your basic flour all you do is grind.

As for the cost of grinding, that can vary. I purchased a manual grinder for about thirty dollars off Amazon, but there are a lot of options out there. The grinder, or miller, that you get will depend a lot on what you need, what you want, and how much you are willing to spend on it; there are a few options that are a couple hundred dollars. For your average grinder though, between thirty and fifty dollars will get you what you need. Purchasing wheat berries can be as inexpensive or expensive as you want. I get a 5-pound bag of soft white wheat berries for about 15 dollars, but there are a lot of vegan, non-gmo, and or organic options out there and those prices vary a lot; pick what works best for your family and grind away.

Are three benefits enough for you?

These are three benefits to making your own flour. You get to know what is in your flour and stay away from any harmful ingredients, the nutritional value is better with freshly ground flour, and it is pretty cost effective. I love being able to make my own flour at home when I need it. Since it last longer in berry form I don’t have to worry about waste and I tend to only use as much is needed and be conservative, which helps a lot with reducing waste. Here’s to eating a little cleaner.

Would you consider making your own flour?

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