Stone Milling

Traditional stone milling produces the best quality and most nutritious flour you can buy. Stone milled flour shreds the whole grain and its fiber rich bran as a moving stone rubs across a stationary stone. This produces flour that has a better quality bran for cleansing your digestive track, a flour with more nutrients, and a flour that takes longer to digest which protects your body from unnatural bursts of sugar in your bloodstream. Why is this different from what you generally buy at the store?

Modern milling techniques were born out the desire for increased profits with little consideration for the health of the consumer. Modern milling produces a very fine flour with little nutrition and very little flavour. Although different mills will use different techniques, here is what basically happens to most of the flour you eat here in the UK.

Most UK grain is mixed with grain imported from North America. Then the germ of the grain is removed along with the bran. The germ contains almost all of the vitamins and minerals of the grain. The grain is milled at high speeds generating high temperatures that destroys most of the nutrition remaining in the grain. The texture of the flour is very fine and powdery. This means that the fine powder of carbohydrates and a little protein is quickly absorbed into the bloodstream. This produces a crisis where too much blood sugar is present which must be removed immediately. In response, your body stores this sugar as fat.
But your body does not get nutrients and you remain hungry. This creates a vicious cycle where you continue to eat without satisfying your hunger and without the nutrients for a healthy body. The primary thing you get is body fat. This alone is bad enough, but it gets worse.

Most flour milled in the UK has so little nutrition that the mills are required by law to put some nutrition back into the flour. What do they put back into the flour? They put iron rust and synthetic vitamins from coal tar back into the flour so that they can meet the legal requirements. Then they add additional toxic waste by bleaching the flour to make it pure white and more aesthetically appealing to the consumer. Then the major bread makers in the UK take this stuff and further process it (unnaturally) to make it less nutritious and more harmful than it already was. No wonder there is an digestive epidemic here in the UK from what you are being fed.

So what can you do? Buy whole grain stone-milled flour and do you own baking. Not enough time? Then use a good quality bread machine for your bread along with quick and easy recipes for your other baked goods.

What do we offer? We clean our grain to the highest standards before we mill the grain. Then we stone mill the flour ourselves. Finally, starting in September 2009, we will pack the fresh flour into bags, remove the oxygen and replace it with pure nitrogen so that you receive the most nutritionally rich flour short of milling it yourself. Once you receive our packs of flour, then freeze or refrigerate the flour after opening to keep as much of the freshness and nutrition as possible.

Because our flour is stone-milled, it is not as fine as commercial flour. This lowers the glycemic index which is great for diabetics and those with other digestive ailments.

Our grain is also sourced from the UK. We do not import grain from North America or elsewhere. We get our grain as locally as we possibly can from either Farm Assured or Organic Farms.