There’s something magical about flour. It’s one of the most basic, humble ingredients that sits quietly in the pantry, yet it has the power to create everything from warm, flaky pastries to crusty sourdough bread. But not all flour is created equal! If you’ve ever stood in the baking aisle feeling puzzled between grabbing a bag of regular milled flour or trying something rustic like stone-ground, you’re not alone. The flour aisle can be a surprisingly tricky place to navigate. So, let’s break it down and have some fun while we’re at it!
A Tale of Two Flours
First, let’s meet the two contenders:
Regular Milled Flour (Reliable Friend): This is your everyday flour, the kind most of us grew up baking with. Think finely sifted, smooth, and pristine but can also be whole wheat flours. It’s made by using high-speed rollers (that also get hot and destroy nutrients) to crush wheat berries and sift out the bran and germ (where most of the nutrients live) from the endosperm, leaving behind a pale, uniform powder that’s easy to work with. Perfect for cakes, cookies, and all things light and fluffy. Due to high nutrient loss, some nutrients are added back in.
Stone Ground Flour (Flavorful Rebel): This is the more “old-school” approach. Wheat berries are ground between large stones (no heat involved), a method that has been around for thousands of years. This slower process keeps the bran, germ, and endosperm more intact (and nutrients), resulting in a coarser, more textured flour that’s a little bit more… well, whole. You can taste the character of the wheat itself, which adds a whole new depth to your bakes. No need to add in artificial nutrients as they are not lost. Because it’s more coarsely ground, the texture is more rustic. If you’re making bread, stone-ground flour gives you that artisanal, hearty loaf.
If you’re following a whole-food, plant-based (WFPB) diet, the only flour on the approved list is 100% whole grain flour to hit those nutrition goals. Some commercial mills that promote stone-ground flours do offer whole grain options, but stone-ground flour hasn’t quite made it into the WFPB spotlight yet. Why? Likely because there aren’t enough top-tier stone mills in the U.S. producing it just yet.
Nutrition Showdown: Which Flour is Healthier?
Regular milled flour isn’t exactly bad for you, but it does lose a lot of its natural nutrients during processing. While some flours are "enriched" after milling, meaning vitamins and minerals are added back in, it’s not quite the same as getting the nutrients directly from the whole grain.
If you’re wondering which flour packs more of a nutritional punch, stone ground flour takes the crown. Since it keeps the bran and germ intact, it’s rich in fiber, protein, vitamins, and minerals. It’s also got those good-for-you oils from the wheat germ that are packed with vitamin E. So, if you’re trying to boost the health factor (and the taste factor) in your baking, top-tier stone ground is the way to go.
Now, let’s talk flour favorites!
When comparing 100% whole grain flour (WFPB recommendations) with Hayden Flour Mills' stone-ground flours (which aren’t just my favorite, they’re my only), the nutritional differences are only relating to whether you want your nutrients artificially added back in (in artificial form) or to get them from the whole grain. But the flavor? That’s where Hayden Flour Mills shines. Their stone-ground all-purpose flour has a lightness and flavor that works wonders in my baking—delivering the perfect crusts and breads without that heavy, nutty taste of typical whole wheat flour. So, here’s my takeaway: Stone-ground is definitely “in,” and Hayden Flour Mills is nailing it with their organic heirloom grains, creating flours that satisfy both our taste buds and our nutritional needs.
Happy baking, friends.
Code GREENCORNER at checkout provides $10 off entire order.
Comments