Category Archives: Grain and Flour Mill

Our New Flour & Grain Shop

organic stone ground flour and grain
We are excited to introduce a new line of products to our website. Starting this month, we are offering stone ground flours and whole grains in addition to our selection of porridge blends. We have had many requests for stone ground flours and so over the past few months we have been making preparations for producing and selling our flours and whole grains. We now have our selection of flours and grains added to our website and are all set to go! You can have a look here.

Fresh stone ground flours can be hard to find. Whole wheat flour is certainly the most common but many other grains can also be ground into flour. We are currently producing flours from brown rice, barley and millet in addition to whole wheat. Each of these flours has unique nutritional properties and baking characteristics. Read more about them on our ingredients and grain shop pages.

We also have unground grain for sale.  You can find brown rice, barley, millet, wheat berries and oat groats (whole oat kernels).  There also are some real nice thick rolled oats for your oatmeal!

What’s in white flour?

When you buy a bag of white flour at the supermarket, you are buying wheat flour that has been refined to remove the most nutritious part of the grain. Enriched white flours are fortified with 5 vitamins (iron, folate and 3 B vitamins). All those vitamins that aren’t fortified (and there are lots of them) are mostly missing in white flour.  The following chart shows just how much of the original nutrients in whole wheat are removed when its turned into the all purpose white, enriched, bleached flour we buy in the supermarket.

Chart of Nutrition Losses Incurred When Whole Wheat is Refined into White Flour

Nutrient% change
Fiber-75%
Calcium-56%
Magnesium-84%
Phosphorus-70%
Potasium-71%
Zinc-73%
Vitamin K-84%
Vitamin E-92%
Protein-22%
Copper-65%
Manganese-83%
Pantothenic Acid-27%
Selenium-45%

Data derived from USDA National Nutrient Database Release 26

As you can see, lots of vitamins and nutrients are lost when whole wheat is turned into the white flour we find everywhere.  March is National Nutrition Month.  This might be a good time to think about how much nutrition there is in that white flour we are eating.  Maybe even ponder it while eating a bowl of whole grain porridge!