When my mom first started milling her own flour from the grain my dad grew on our family farm, it wasn’t a very popular thing to do. Every body bought, baked with, and ate white flour and white bread, and nobody knew any better. When it came time to start my own family, I wanted to carry on my mother’s legacy, and so began a journey of over three decades into learning and later teaching the art and science of baking with whole grains.
Nowadays there is a lot more attention and research being devoted to our overly processed food diet and the health issues that have arisen as a result. Especially a lot of attention has been given to grains. Yet I have found that while many people would love to make the switch over to milling and baking their own bread, few know where to start. My hope is that wherever you’re at in your baking journey, the resources here will empower you to become a better baker and a healthier person through the incredible benefits, as well as the rich flavor, of baking with freshly milled whole grains.
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