HOW TO STORE FRESH MILLED FLOUR
Over the holidays I was reminded how important whole grains are.
I made the mistake of stuffing myself with partial grains and finding myself less than regular in the bathroom department if you know what I mean.
Regular bowel movements are crucial to our health.
When things get backed up it can create all sorts of problems beyond the obvious. Waste wasn’t meant to linger around and constipation can cause more than hard-to-pass stools, it can lead to more serious complications such as hemorrhoids, anal fissures, fecal incontinence, colonic conditions, and urologic disorders.
BRING ME THE WHEAT
In addition to all the lovely, miraculous goodness whole wheat furnishes, it also cleanses our bowels.
Not only will fresh-milled, whole, wheat bread keep you regular, but the abundance of fiber also acts like a broom as it passes through your system, sweeping everything clean.
It is glorious.
When things were less than ideal in the bathroom for me, I indulged in fresh-milled baked goods and the problems instantly vanished.
If you have tried to make the switch to whole grains by buying “whole wheat bread,” chances are you haven’t seen any difference in your bathroom ritual or your health.
STORE BOUGHT WHOLE WHEAT BREAD
If you don’t already know, the “whole wheat bread” sold in stores is not whole wheat. Unfortunately, “Whole grain” is a legal term and does not mean the product was created using a whole wheat kernel. To qualify for the “whole grain” stamp, commercially produced goods only must create their products in a recipe that contains the legal standard of bran and germ.
THE WHEAT KERNEL
Whole wheat is made up of 4 parts: the chaff (inedible outer covering), the endosperm, bran, and germ.
Whole wheat kernels contain 3 edible parts:
- Bran – the fiber-rich outer layer, contains B vitamins & minerals
- Endosperm – white carbohydrates & proteins
- Germ – the nutrient-rich core that contains antioxidants, vitamin E, B vitamins, and healthy oil
All commercially milled flour today is milled the same way. Humongous amounts of white flour (with a long shelf life) is produced by removing the oils. This is done by removing the bran and germ away from the endosperm.
In order to “make” whole wheat flour, the commercial producers recombine some of the bran and germ with the white flour to meet the legal ratio. Usually, the oils found in the bran and germ are removed so the flour will be shelf-stable BEFORE they are reunited with the white flour.
In reality, the final, whole-wheat product found on the grocer’s shelves is not a whole grain at all. The wheat kernel has been milled, separated, the oils removed and only the portion of the bran and germ is reunited.
This is not the product you would get if you simply ground the grain and used the flour in its entirety without any separating and recombining.
What we must realize is that these mass-produced whole grain products are a fraud. In truth, the whole grains found on the grocer’s shelves are not much better than the white flour counterparts. Consuming “whole grains” from commercial flours will not result in significant health benefits.
When we mill the whole grains ourselves in our kitchens, not only are we consuming the WHOLE GRAIN, we are consuming it fresh, which ensures we receive the full benefits of this glorious, rich food.
Freshly milled flour is healthier, it contains vital vitamins and nutrients, in fact, it is nearly a perfect food providing almost every essential nutrient needed to sustain life.
True whole grains are the most nutrient-dense food group God has given us. Consuming whole wheat bread products will reduce cholesterol, stabilize blood sugar, and prevent obesity by satisfying one’s appetite.
“of the 44 known essential nutrients needed by our bodies and naturally obtained from foods, only 4 are missing from wheat–vitamin A, B12, and C, and the mineral iodine” – Sue Becker
The only catch is that freshly milled flour oxidates soon after it is ground (like an apple turns brown when it is exposed to air) which quickly denatures all those wonderful nutrients.
Once the kernel of wheat is broken open (in milling) as much as 45% of the nutrients are oxidized, in the first day alone. In 3 days, just 72 hours later, 90% of the nutrients are lost, all because of oxidation.
Don’t worry about your fresh-baked goods losing nutrition. Once the flour has been baked into food the vitamins and nutrients are stable.
Fresh-milled flour degrades quickly and should be used for baking or frozen after milling. It is always best to grind the day you are baking. But I know that sometimes there are a few cups leftover.
The gold standard for storing freshly milled flour
MILL AS NEEDED
Mill flour as you need it for baking for the most nutritional value.
Flour can be kept at room temperature as you are baking with it on the first day.
FREEZE PROMPTLY
Since the nutrients begin to oxidate as soon as the wheat berry is ground, it is important to move the fresh flour to the freezer as soon as you are finished with it.
I store mine in a zip-top bag labeled with the type of flour and the date.
You can keep fresh flour in the freezer for up to 6 months.
For more on fresh milled flour and how to use fresh flour GO HERE.
🙂
cj
