Grain Journey

I started down this journey for my own health and arrived with a passion to share the benefits of fresh milled flour.

In my 40s, I started to have symptoms of gluten sensitivity; which due to my family genes, I knew would lead to Type 2 diabetes. I thought this was the end, the end of eating bread and pasta. All the foods I really enjoy eating and picturing a life without was unbearable. I did try and it was unbearable.

Reading all I could online, I learned that there were theories that our common store bought modern flour could be what be the culprit (along with my own genetics). I was reading the the structure of the gluten and amylase/trypsin inhibitors (ATIs) cause gluten sensitivity and inflammation. Now, I was really curious and I did more research; then I discovered “ancient grains”. I had never heard about these grains before: einkorn, kamut, and emmer to name a few. As time went on I also hear about heirloom grains and also learned more about gluten-free grains.

In the beginning I just bought these flours online and they tasted fine with small tweaks in recipes. While looking at recipes I came across people milling their own flour, talking about the nutritional benefits of freshly milled flour. I told my husband about it and got an attachment to our Kitchenaid stand mixer. It was loud and took a long time but it was good, and the taste was amazing! Then for Christmas, my husband got me a Mockmill and I was hooked.

I even started milling flour for our neighbors to try out. I will admit that baking with freshly milled flour is new and a challenge; a recipe using AP flour cannot just be substituted for fresh milled flour. It is still a learning curve, while I continue this journey I want to share fresh nutritious flour that is milled to order with grains that no more than a 3 hours away from Athens, Ohio.