Stone-milled flour is a popular and flavorful alternative to store-bought, processed flour. It’s made from whole grains that are ground in a traditional stone mill. This process involves grinding the grain between two stones, giving it a unique texture and flavor you won’t find in other types of flour. Let’s look at what makes stone-ground flour special and how it can benefit your baking needs.
The Benefits of Stone-Milled Flour
Stone-ground flour has a coarser texture than regular white or wheat flour, which makes it perfect for baking bread, pizzas, biscuits, pancakes, and other baked goods that require an open crumb structure. The particles in stone-milled flour are bigger than those found in regular white or wheat flour, so they absorb more liquid when used as a binder in doughs or batters. This helps create light and fluffy baked goods with superior flavor and texture.
Another benefit of stone-milled flour is its higher fiber content than regular white or wheat flour because the bran is left intact during the grinding process. Stone-milled flours contain more essential vitamins and minerals such as iron, calcium, potassium, magnesium, zinc, phosphorus, and B vitamins than processed flours. Additionally, stone-milled flours have higher amounts of healthy fats and proteins than their processed counterparts. With this nutritional profile in mind, it should come as no surprise that many health-conscious consumers are now choosing to bake with stone-milled flours over regular white or wheat ones.
Stone-ground flour provides many benefits over regular white or wheat flour, including its coarser texture which absorbs more liquid when used as a binder; its higher fiber content giving it essential vitamins and minerals; its healthy fats; its proteins, not to mention the great taste. If you’re looking for high-quality stone-milled flour, contact Janie’s Mill, which offers organic and non-organic varieties tailored to meet your needs.
