05/09/2026
🍞If you struggle with digesting bread or just want to know what all the hype is about milling your own flour, then this post is for YOU!
"Back in the day" gluten sensitivities was a rarity. Makes you wonder… is it really the gluten? If not that, then what changed?
Did you know??
Most store-bought flour—even the “better” options—has lost up to 80–90% of its nutrients during processing. This not only makes our flour foods lacking in nutrition but also hard on our gut- leading to so many "gluten sensitivities" and digestion issues or leaky gut.
We actually got started making *real bread* because of our son. He reacts to almost everything—even “gluten-free” foods—and was basically limited to meats, fruits, and veggies.
But here’s the interesting part:
He can tolerate the bread I make using freshly milled flour.
His body can actually process wheat in its most natural form—even the gluten.
For the rest of our family, we noticed a big difference too. No more heavy, sluggish, “I regret that” feeling after eating bread. I stopped blaming gluten… and started looking at the flour.
Honestly—life changing for our family.
Fresh milled flour still contains the nutrients our bodies are meant to get, including:
• B vitamins (folate-B9, B6, niacin-B3)
• Vitamin E
• Magnesium, zinc, and iron
These support energy, your nervous system, and hormone balance.
More benefits:)
✔️ Natural fiber
✔️ More stable blood sugar (fewer spikes and crashes)
✔️ Antioxidants that help reduce inflammation
✔️ Healthy fats from the wheat germ
Sometimes it’s not about cutting foods out…
it’s about going back to how they were originally made.
