all of our flour is...
Spray Free
No pesticides here
We only source grains that are free of glyphosate and synthetic chemicals. Just the good stuff.
Whole Grain
Every part of the grain, freshly ground
We mill the entire wheat berry — bran, germ, and endosperm — to retain full nutrition and flavor.
Stone Ground
Milled slowly, the traditional way
Our mills use natural stone burrs to gently grind grain without overheating or damaging nutrients.
Never Enriched
No synthetic vitamins. No fillers
Unlike commercial flour, ours is never stripped and artificially rebuilt — it’s naturally nutrient-dense.
Regeneratively Grown
Better soil, better grain, better future
We partner with farmers using regenerative practices that build soil health and restore ecosystems.
Milled to Order
Always fresh. Never sitting on a shelf.
We grind our flour in small batches each week to preserve nutrients and flavor.
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Gluten Content: Low | Protein Range: 9–12%
The oldest wheat known to man, dating back over 12,000 years. Untouched by modern breeding, Einkorn retains its original genetic structure — making it more digestible for many with gluten sensitivities.
cookies
muffins
pancakes
Great for :
naturally sweet & slightly nutty
Best for gluten sensitivities
Einkorn flour
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Gluten Content: Low | Protein Range: 8-9%
A traditional European grain with a bold, earthy flavor and dense texture. Rye is lower in gluten, making it ideal for rustic sourdoughs, crackers, and old-world breads. It ferments slowly and helps retain moisture, giving your bakes rich, complex flavor.
Crackers
Bread
Sourdough
Great for :
Earthy & Robust
Old - World Bread Flour
Rye flour
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Gluten Content: Moderate | Protein Range: 12-13%
An ancient cousin of modern wheat, spelt offers a mild, nutty flavor and a soft, tender crumb. It’s easier to digest for many and works beautifully in softer baked goods. Its balanced protein content supports gentle structure without heaviness.
Cookies
Waffles
Cakes
Great for :
Slightly Sweet & Nutty
The Go - To Dessert Flour
Spelt flour
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Gluten Content: Moderate | Protein Range: 13-15%
Legend says Khorasan grains were discovered in Egyptian tombs, earning them the nickname "King Tut’s Wheat." Grown for thousands of years across the Fertile Crescent, this heirloom grain is rich in protein and nutrients.
Pizza Crust
Focaccia
Pasta
Great for :
Rich & Buttery
Artisan Pizza & Pasta Flour
Khorasan flour
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Gluten Content: Strong | Protein Range: 12-14%
Hard White is a modern wheat, not ancient grain but we like to offer it as it's the easiest one to bake with if you're new to freshly milled flour. It has a high gluten, making it easy to work with and most similar to all purpose flour. It was developed in the late 20th century by American farmers in the Great Plains.
general baking
tortillas
Bread
Great for :
Mild & Slightly Sweet
Everyday All Purpose Flour
hard white flour
Let's compare
The 5 Flour Types We're Offering
Flour Type
EINKORN
RYE
SPELT
KHORASAN
hard white
Fiber
4g
4g
4g
8-10g
3-4g
Highlights
High in carotenoids, easier to digest
High in manganese & B vitamins
Higher in selenium & zinc
Excellent for gut health, high fiber
Best all-purpose for bread, fluffy texture
*This chart is per 100g of flour. These are the highlighted nutrients but fresh flour includes 40 out of the 44 nutrients and vitamins our body needs.
Iron
4-5 mg
4 mg
3-4 mg
2-3 mg
2-3 mg
Magnesium
45–50mg
50–55mg
100–130mg
30–40mg
35–40mg
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