
Flour is one of the most essential ingredients in cooking and baking, yet most people rely on pre-packaged bags from the grocery store without considering the possibility of milling thei own. Milling your own flour at home can elevate your cooking and baking experience by providing fresher, more flavorful flour and connecting you to a centuries-old tradition.
Milling your own flour at home may seem like a specialized task, but it’s simpler than you might think—and the results are transformative. Not only does freshly milled flour elevate the flavor and quality of your baked goods, but it also allows you to explore a world of grains, tailoring your flour to different textures, tastes, and culinary applications. Whether you’re baking sourdough bread, crafting delicate pastries, or making homemade pasta, milling your own flour gives you unparalleled control and freshness.
In this guide, we’ll take a deep dive into how to mill your own flour, the equipment you’ll need, and the best grains for different uses.
Why Mill Your Own Flour?
Store-bought flour is convenient, but it has limitations. Commercial flours are milled for long shelf life, which means they are typically stripped of the bran and germ—the parts of the grain that add flavor and complexity. These components are removed because their natural oils can cause flour to spoil quickly. While this increases the flour’s shelf stability, it diminishes its flavor and texture.
Milling your own flour at home solves this problem. By grinding whole grains fresh when you need them, you retain all parts of the wheat kernel—bran, germ, and endosperm—creating a more flavorful and versatile flour. Freshly milled flour also allows you to explore a variety of grains, from ancient wheat varieties to gluten-free options, for a range of baking and cooking applications.
How to Mill Your Own Flour
Milling your own flour is a straightforward process once you have the right tools and a bit of practice. Here’s how to get started:
1. Choose Your Grain
Start by selecting the type of grain you want to mill. Each grain has unique properties that influence flavor, texture, and performance in baking. Some popular choices include:
- Hard Red Wheat: Ideal for hearty bread and sourdough due to its high protein content.
- Hard White Wheat: A versatile option with a milder flavor, great for sandwich bread or pizza dough.
- Soft Wheat: Lower in protein, making it perfect for pastries, cakes, and cookies.
- Oats: Adds softness to baked gods and has a wonderful taste
- Rye: Adds a tangy, earthy flavor to bread and pairs beautifully with sourdough.
- Spelt: A nutty, slightly sweet grain that works well in bread, muffins, and pasta.
- Einkorn: An ancient wheat variety with a buttery flavor, excellent for artisan bread or pasta.
- Kamut: Known for its chewy texture and nutty flavor, great for pasta and hearty loaves.
- Non-Wheat Grains: Buckwheat, oats, quinoa, and millet can be milled for gluten-free recipes or blended with wheat flour for added flavor and texture.
2. Choose the Right Mill
Your choice of grain mill will depend on your needs and how often you plan to mill flour. Here are the main types of mills:
- Manual Mills: These are budget-friendly and compact, making them ideal for small batches or occasional use. However, they require more effort and time to produce flour.
- Electric Mills: Faster and more convenient, these are perfect for regular use or larger quantities of flour. Electric mills often allow you to adjust the coarseness of the flour, from fine to coarse.
- Stone Mills vs. Metal Burrs: Stone or ceramic mills grind grains at a cooler temperature, preserving their flavor and texture. Metal burrs are faster but can generate more heat, which may slightly impact the quality of the flour.

Some popular brands include MockMill, WonderMill, and KoMo. If you’re new to milling, the MockMill 100 or 200 is a great place to start—compact, efficient, and beginner-friendly. I personally use a MockMill 200 and absolutely love it
3. Prepare Your Grains
Before milling, make sure your grains are clean and free of debris. If you plan to mill large quantities, consider storing your grains in the freezer or refrigerator to keep them fresh. Milling grains straight from the freezer can also prevent the flour from heating during the grinding process, which helps preserve its quality.
4. Adjust the Coarseness
Most mills allow you to adjust the grind settings. A finer grind works well for bread and pastries, while a coarser grind is great for rustic loaves, hot cereals, or polenta. Experiment with the settings to find the texture that works best for your recipe.
5. Mill and Use Immediately
Feed the grain into the mill and let it do its work. Once milled, the flour is ready to use. Freshly milled flour is best used right away to capture its full flavor and aroma. If you’re not using it immediately, store it in an airtight container in the freezer to maintain freshness.
Best Grains for Milling and Their Uses
Milling at home opens up a world of possibilities for experimenting with different grains. Here’s a breakdown of some popular grains and their best uses:
- Hard Red Wheat: High in protein, making it perfect for artisan bread, sourdough, and pizza crusts.
- Hard White Wheat: Milder in flavor, versatile for all-purpose baking, including bread, rolls, and flatbreads.
- Soft Wheat: Ideal for light, tender baked goods like cakes, pastries, biscuits, and cookies.
- Rye: Adds a bold, distinctive flavor to bread, crackers, and even pancakes. Rye flour is lower in gluten, so it’s often combined with wheat flour for structure.
- Spelt: Known for its nutty, slightly sweet flavor, spelt works well in muffins, pancakes, pasta, and bread.
- Einkorn: This ancient grain is high in flavor but lower in gluten, making it great for artisan bread, pancakes, and pasta.
- Kamut: Excellent for pasta, hearty bread, and even pilaf-like dishes when used whole.
- Corn: Can be milled into cornmeal for cornbread, tortillas, or polenta.
- Oats: Perfect for milling into flour for cookies, granola bars, or adding texture to bread.
Tips for Milling Success
1. Experiment with Grain Blends: Combine different grains to create unique flavors. For example, mix spelt with hard wheat for bread or blend rye with soft wheat for crackers.
2. Store Grains Properly: Keep whole grains in airtight containers in a cool, dark place to maintain freshness. The freezer is an excellent storage option.
3. Clean Your Mill Regularly: After each use, clean your mill to prevent buildup and keep it running smoothly.
4. Start Small: If you’re new to milling, begin with small batches to get a feel for the process and learn how different grains perform.


Conclusion
Milling your own flour is more than just a way to improve your baking—it’s a chance to connect with your ingredients and explore a wide variety of grains. Whether you’re crafting artisan bread, baking scones, making fresh pasta, or baking delicate pastries, freshly milled flour adds a depth of flavor and texture that store-bought options simply can’t replicate.
With a little practice, milling flour at home becomes second nature, allowing you to experiment with ancient grains, gluten-free alternatives, and custom blends. So why not give it a try? Investing in a grain mill and some high-quality grains is a small step that can make a big difference in your cooking and baking.
Milling your own flour might seem daunting at first, but it’s a simple and rewarding process that enhances your connection to the food you make. Whether you’re baking bread, whipping up pancakes, or experimenting with new recipes, freshly milled flour brings unmatched flavor and versatility to your kitchen. Try it for yourself, and you might never go back to store-bought flour again.