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  • Writer's pictureErin Stone

What's the deal about Stoneground Flour?


We recently introduced Stoneground Organic Flour to our Farm Store.

Not just because it's something I like to use but because we believe it's something you would want to use. A few weeks ago my neighbor stopped by to chat about buying a grain mill and milling her own flour. A good grain mill can be very expensive so it got me thinking.


Stoneground flour is whole grain flour produced by the traditional process of grinding grain between two millstones. This is in contrast to mass-produced flours which are generally produced using rollers. The process leaves the wheatgerm more intact than roller processes for producing wholemeal flour, the larger pieces of bran and other components of the grain cause it to have a coarser texture but greater flavour. This affects its ability to rise, however it can produce a more satisfying texture for some baked products. The inclusion of more bran and intact wheatgerm in the flour means that it is often credited with significant health benefits.


One of the major differences between wholemeal and white flour is the fiber content. Wholemeal flour contains dietary fiber that is beneficial to cholesterol levels and can assist in weight loss. If regulating blood sugar is a concern, wholemeal wheat flour is a better option than white flour as it has a lower GI. It also contains vital vitamins such as vitamins B1, B3 and B5.


Is stoneground bread healthy?

The germ provides B vitamins and fatty acids that are necessary for healthy brain function. The endosperm contains starches, carbohydrates, protein, iron and B vitamins. Stoneground milling, which is done in a cool and gentle way, retains these vitamins and nutrients.


Why go Organic?


Here's an interesting article about Celiac Disease, Gluten Sensitivities and Ancient Wheat:https://wholegrainscouncil.org/blog/2012/01/research-sheds-light-gluten-issues


We uncovered one intriguing study that found that varying levels of sulfur and nitrogen fertilizer can change the proteins in wheat. Different proteins, different sensitivities. Is there, perhaps, a connection between the widespread introduction of chemical fertilizers after World War II, and the four-fold increase in Celiac Disease during the same period?


The jury is still out. We’d like to see research that takes the next step, and compares the proteins in conventionally-farmed grains with organic grains.

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