Healthy Home-Ground Flour

Many common ailments of the modern era can be traced back to a loss of the essential nutrients and fiber people used to find in bread made with freshly ground whole grains; something almost no one eats today.

Sue Becker, author, speaker and founder of The Bread Beckers, gave a hard look at the science and decided it rang true. Once grains are milled into flour and exposed to the air, oxidation begins. You end up losing flavor, as well as nutrients.

Sue bought a grain mill and started making her family’s bread herself. Almost immediately, and without any other dietary changes, little health complaints that she and her children had learned to live with started clearing up. Fatigue, constipation, sugar cravings, chronic congestion, even warts: all gone in a few weeks.

What will you need to ground your own flour?

First, a mill; electric or manual. The electric mill will allow you to mill faster with less effort, and produce finer flour. The manual mills will work when the lights go out; but will take longer, more effort, and produce a coarser flour.

Then, the grains. Wheat is kind of the "king" of flour, but you can also make flour out of ancient grains like spelt, sorghum, amaranth, and buckwheat.