Stone milled flour Stone-milled flour refers to flour that is produced by grinding grains between two large, traditional stone millstones. This method of milling has been used for centuries and is considered a more traditional and artisanal approach compared to modern roller milling methods. The process of stone milling involves placing grains, such as wheat, corn, or rye, between two large circular millstones. The bottom stone, known as the bedstone, remains stationary, while the top stone, called the runner stone, rotates and grinds the grains. As the grains pass through the gap between the stones, they are crushed, cracked, and eventually transformed into flour. Stone milling is often preferred by some artisanal bakers and flour enthusiasts for several reasons: Preservation of nutrients: Stone milling operates at lower temperatures compared to modern roller milling, which helps preserve the natural nutrients found in the grains. The slower milling process minimizes heat generation, reducing the risk of nutrient degradation. Retention of flavor: Stone milling allows the grains to be ground more slowly, which helps retain the natural flavors and aromas of the grains. This can result in flour that imparts a more distinctive and flavorful taste to baked goods. Enhanced texture: Stone milled flour typically produces a coarser texture compared to roller-milled flour. The presence of larger particles can contribute to a more rustic and satisfying mouthfeel in baked goods. Potential for improved digestibility: Some proponents of stone milled flour believe that the process may enhance digestibility by breaking down complex carbohydrates and reducing the presence of certain anti-nutrients found in grains. In terms of health benefits, stone-milled flour may offer some advantages over commercially processed flour. It can provide a higher concentration of vitamins, minerals, and dietary fiber due to the preservation of the grain's natural components. The slower milling process may also lead to a lower glycemic index, meaning it can cause a slower rise in blood sugar levels after consumption. It's important to note that while stone-milled flour can be a healthier option compared to refined flour, the overall nutritional value of flour depends on factors such as the type of grain, its quality, and the presence of any additives. As with any dietary choice, it's recommended to consider the broader context of one's overall diet and consult with a healthcare professional or nutritionist for personalized advice. Mini collection Whole Wheat: Whole wheat flour is made by grinding the entire wheat kernel, including the bran, germ, and endosperm. It retains more nutrients and dietary fiber compared to refined wheat flour, offering a nutty flavor and a range of health benefits, such as improved digestion and better blood sugar control. Gluten-Free: Gluten-free flours are derived from grains or alternative sources that do not contain gluten, a protein found in wheat, barley, and rye. These flours, like rice flour, almond flour, or chickpea flour, are suitable for individuals with gluten intolerance or celiac disease, allowing them to enjoy a variety of gluten-free recipes. Millets: Millets are a group of small-seeded grains that have been cultivated for thousands of years. They include varieties like sorghum, foxtail millet, and pearl millet. Millet flours are gluten-free alternatives with a mildly sweet taste, rich in fiber, and packed with nutrients like magnesium, iron, and antioxidants. High Protein Flours: High protein flours, such as soy flour, chickpea flour (besan), or quinoa flour, are excellent sources of plant-based protein. They are often used as alternatives to traditional wheat flour and can be beneficial for individuals seeking to increase their protein intake, especially those following vegetarian or vegan diets. High Fiber Flours: High fiber flours, like whole wheat flour, oat flour, or flaxseed meal, contain a significant amount of dietary fiber. Fiber aids digestion, promotes satiety, and helps regulate blood sugar levels. These flours are valuable for promoting a healthy digestive system and can be incorporated into a balanced diet for overall well-being.