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Do have something to share? Please Contact Us with your fresh flour story!

Hi John & Ali, I have your Skippy stone grain mill and the Hand flaker for rolling oats. I have used my mill on a daily basis for over a decade and it has provided perfect service. Nature packages wheat in whole unbroken seed form. Once Nature's package is broken it will go rancid and loose much of its natural vitality, very quickly unless used immediately. People use various fairly ineffective ways to keep flour fresh including preservatives, removing the germ, vacuum packing etc but it will always be a poor product compared to the freshly milled flour. I am absolutely delighted with the lovely fine 100% stone ground flour that I can make fresh from the whole wheat. It has a warmth, vitality and fragrance that is wonderful. This 100% stone ground flour makes wonderful sourdough bread (pictured below) and truly deserves to be called "the staff of life".
Susan, Hornsby NSW

Sour Dough Bread Baking

"Over 15 years ago I was diagnosed with hypoglycaemia or low blood sugar and advised to take sugar out of my diet. Anyone who has had to do this knows that it is not an easy task. Try and go down the supermarket aisles and find packaged or tinned food without sugar! One ends up in... the fresh food section every time. Then, there was bread. It became difficult to find any decent bread that was made without sugar.

Joan McPhail

An article about bread came to my attention and revolutionised our whole lives - and so began my search for a grain mill in Australia. We had never heard of such a thing as a kitchen mill - let alone find one... eventually I heard from my dentist’s wife about a little mill her mum had used for years. So, we found and purchased our first grain mill. What an exciting thing this was - we very quickly discovered that there is simply no comparison between freshly milled whole grain flour and the flour which is used in store bought bread. No comparison on taste and nutrition. And of course, there were the immediate health benefits. Definitely no more constipation with very healthy and happy bowels plus a general sense of well being. Now in my 80's, fresh flour continues to be one of the most important parts of my diet." Joan, Bathurst NSW

I started milling in 1993 after being inspired by a girl friend who had an oat roller at home, and soon became addicted to the freshness and goodness of rolled oats muesli.
From there I started researching the beneficial properties of whole foods and fresh-ground flour which seek to minimise the oxidization process that takes place in processed foods; hence the notion of 'living' food. What started out as an experimentation of organic living food versus 'dead' food has become a way of living and my new life philosophy that can never again be supplanted with processed foods.

Joan McPhail

Since moving away from a western-wheat-dependent-processed diet and introducing the whole variety of grains available such as spelt, sorghum, millet, rye, barley, quinoa, mung and adzuki beans, the health effects have been monumental.
The switch to organic living foods (including home milling and flaking) has seen a number of health benefits including: the reduction of allergies; increased energy levels; calmer and clearer thought processes; longevity; and greater exercise endurance which I attribute to the increased levels of vitamins and minerals that you take in as part of enjoying such living food.
The other aspect which makes such a way of living viable, is the decreased impact it has on the environment and the supply of food available for human consumption. The use of home milling ensures that the resources used are minimised to satisfy the energy requirements of a human being. This, in addition to providing your body with the most essential needs of trace elements, vitamins, minerals and fibre make home milling the only choice.
Whilst the initial outlay may seem a large investment, the actual cost of purchasing grain and fresh fruit and vegetables is relatively inexpensive, meaning that home milling is not only affordable for everyone, but is the most affordable way to live. Karsten, Noosa QLD.

Fresh Flour Recipes

Please Contact Us if you have any helpful information or feedback.


BREAD MAKER RECIPE - as easy as 1-2-3

1. mill the fresh whole grain flour
2. add the ingredients
3. start the bread maker!

For those with limited time, a Bread Maker is a great companion to a kitchen grain mill.

700g fine freshly ground (wheat) flour + 500ml water + 100ml Oil
2 flat tsp of fine salt + 2 tblsp honey + 1 flat tsp dried yeast
1 flat teaspoon Vitamin C powder (optional)


700g fine freshly ground (wheat) flour + 475ml water + 50ml Oil
2 flat tsp of fine salt + 2 dsrt spoons honey + 1.5 flat tsp dried yeast
+ 1 heaped tblsp gluten and/or 1 flat teaspoon Vitamin C powder (optional)

530g fine freshly ground (wheat) flour + 350ml water + 40ml Oil
1.5 flat tsp of fine salt + 1 dsrt spoons honey + 1.5 flat tsp dried yeast (or less)
+ 1 tblsp gluten and/or 0.5 flat teaspoon Vitamin C powder (optional)

Note : Recipes are a starting point only. Results will vary depending on ingredient types.
Tips: Running the Bread Maker for 20min, resting for 15min
, then resetting the full cycle may help rise.
Adding seeds can help the rise and increase taste - linseeds & sunflower seeds for eg.
Keep the yeast from touching the liquids until cycle starts.

Punchy Pancakes
1/4 cup each wheat, brown rice, red lentils and millet (milled one or two notches back from fine) * Mix in 1 teaspoon baking powder (phosphate free) * Add 1 egg / Add juice from one large orange * Mix to right consistency with milk or water * Cook in hot non stick pan with little oil * Serve hot with fresh fruit & yogurt etc. or savoury spreads.

Beth's Oat Biscuit Treats
3 cups freshly rolled oats, 3 cups freshly milled whole-grain flour, 1 cup sugar (or honey), 2 cups coconut, 150g butter, 5 tablespoons golden syrup, 1.5 teaspoons bi-carb soda, 3 tablespoons boiling water, 1 cup yogurt, 1.5 cups sultanas, 0.5 cups choc chips, Mix together dry ingredients, Melt butter & golden syrup, Add bi-carb to boiling water with butter mixture until it bubbles, Mix with dry ingredients and mould into biscuits, 15 minutes moderate oven, Makes approx 70 cookies. Plenty to share around!

Apricot & Fig Loaf
Put into saucepan - 1 cup water, 6 dried apricots, 8 dried figs, 1 tabsp fennel seeds ( Optional extra - 4/5 Brazil nuts chopped) Bring to boil and simmer for 5 minutes - cool and cut apricots and figs in halves. Strain liquid and retain. Place in breadmaker bucket in this order - 400 mls liquid made up with fruit liquid and water, 1 tsp Celtic Sea Salt (or 1 1/2 tsp other) 2 tabs good olive oil, 2 tabs honey, 3 1/2 cups whole wheat flour, 1 dessertspoon gluten flour, l overflow teasp dried yeast. Use wholewheat flour cycle in breadmaker and add dried fruit and seeds to nut dispenser if breadmaker has one. If not, add during the lasts kneading cycle making sure to leave enough time to thoroughly knead in the fruit.

Impossibly Good Pancakes
Measure 1.5 cups of wheat grain plus 2/3 cup of rice grain and mill together. To the dry fresh flour mix, add 1.5 teaspoons of bi-carb of soda, 0.5 teaspoon of salt, 1 teaspoon of sugar and mix together. Add 1 eggs, then rice milk and beat until you have a semi-thick consistency. Cook it a hot pan.
Serve with fresh fruit, maple syrup etc.

Muesli - by Bircher Brenner
200g freshly rolled oats or wheat, 500g curd (if not available, use fresh milk with a few drops of lemon juice), 2 apples finely grated, 1 banana mashed, 1 banana finely diced, 50g sultanas soaked in a little water, 50g hazelnuts or almonds chopped coarsely, a little lemon juice, a little vanilla, honey.
Soak flakes in curd for several hours, add apples, bananas, sultanas and nuts. Add lemon juice, vanilla and honey to taste.


For thousands of years, grain and grain products have been one of the most valuable sources of nutrition. Whole grain provides almost all the nutrients we need for our dietary requirements. Carbohydrate (starch), fat and proteins in cereals provide the body with energy. Vitamins and minerals are needed, to regulate body functions such as the metabolic process and nerve and muscle functions.
Fibre is also very important for digestion, because it stimulates the functioning of the bowels, satisfies hunger while remaining in the stomach, can help to prevent diseases of the large intestine, is low in calories and thus can be helpful when on a diet.

Grain Kernel

Not all flour is the same. When refined flour is produced commercially, the germ and outer layers of the grain are removed prior to grinding. This flour consists almost entirely of endosperm, i.e. the floury part of the kernel. It contains hardly any vitamins, minerals or fibre. This processing ensures a much longer shelf life of the flour and results in the much favoured white colour. In past centuries, only the wealthy were able to afford to buy refined flour. Ever since, it has been a symbol of a higher standard of living.
Even dietitians promoted this trend at the beginning of the century. They believed the outer layers of the kernel to be merely superfluous fibre. Today, however, it is recognised that the modern diet is often lacking important nutritional requirements due to the high consumption of products made of refined flour. On the other hand, fresh wholemeal flour contains significantly more vitamin B complexes, more vitamin A, E and niacin. It also contains more of the minerals potassium, calcium, phosphorus, magnesium and iron. These days it is very important to increase the intake of iron and Vitamin B, since the daily intake of these is often below the recommended levels. Some common grains are listed in the table below.

Types of Grain Uses Special Characteristics
Wheat Bread, rolls, cakes and biscuits, pasta, muesli, sweet and savory hot dishes mild flavour, perfect for baking due to a higher proportion of gluten, rich in Vitamin B1
Rye Bread, rolls, cakes, pasta, muesli, sweet and savory hot dishes spicy aromatic taste, high in potassium and iron
Oats Muesli, biscuits, oatmeal, sweet casseroles mild flavour, light food when suffering from stomach and intestinal problems, the grain with the highest amount of protein and fat, good source of vitamins
Barley Unleavened bread, soups, cereals, savoury hot dishes rich in niacin, important for nerve functions and for growth
Millet Unleavened bread, soup, cereals, pancakes, pudding casseroles very rich in iron
Buckwheat Pancakes, croquettes, savoury hot dishes hearty flavour, contains phosphorus, which is important for the bone structure
Corn Polenta, unleavened bread, savory hot dishes rich in Vitamin A and E


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Why use a
Kitchen Grain Mill?

A kitchen grain mill
allows you to make
fresh whole-grain flour at home, high in nutrients and taste.
Commercial milling removes nearly 30% of the the most nutritious parts of the whole grain. Within 72 hours, over 80% of vitamins are lost. Mold and rancidity also quickly combine to further reduce nutrients and taste.
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