Flour

Ashley Armstrong

Flour

Modern flour is quite different from what our ancestors consumed. Today’s wheat is often grown with pesticides, processed through harsh industrial milling that strips away nutrients, then fortified with synthetic iron and folic acid. It’s commonly bleached and bromated, designed for shelf life and industrial baking, not nourishment. It’s no surprise more people are struggling to digest modern bread.

For our flour, and the flour used in our sourdough products, we go back to traditional methods that sustained generations. We use heritage wheat and ancient grains, selected for nutrient density rather than maximum yield, and never genetically altered. Our grains are grown without pesticides and freshly stone-milled to preserve more nutrients. Nothing is added and nothing is taken away: no synthetic fortification, no bleaching, no bromating. Just real flour, made the way it was for thousands of years.

  1. Heritage Wheat and Ancient Grains
  2. Regeneratively Grown Without Pesticides
  3. Freshly Stone-Milled
  4. Never Enriched, Fortified, Bromated or Bleached
  5. Nutrient-Rich
Nourish Food Club
1. Heritage Wheat and Ancient Grains

Modern wheat has been dramatically altered through hybridization and industrial processing. It’s often grown with pesticides, coated with chemical treatments, stripped of nutrients during aggressive milling, and later fortified with synthetic vitamins and metallic iron particles to compensate for what was lost.

We take a different approach.

Our flour is made from heritage wheat and ancient grains, varieties that have remained largely unchanged over time. Ancient grains, like spelt and millet, have been cultivated for thousands of years, while heritage grains such as Turkey Red and Rouge de Bordeaux were passed down through generations before modern industrial agriculture.

These grains are never genetically modified and are valued for their natural nutrient density, digestibility, and flavor. Because they haven’t been bred for industrial yield, they retain the integrity of wheat as it was traditionally consumed.

Many people who struggle with modern flour find these grains easier to digest due to the amino acid structure (that is different than modern wheat varieties). Many also notice a richer, more complex taste and superior baking performance.

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2. Regeneratively Grown Without Pesticides

Our grains are grown using regenerative agriculture practices that prioritize soil health and eliminate the need for chemical pesticide inputs.

Instead, our farmers rely on natural systems and time-tested methods to grow resilient crops. This includes diverse crop rotations to break pest cycles, cover crops to protect and nourish the soil, and keeping living roots in the ground as much as possible to support microbial life.

By working with nature rather than against it, our farm partners create balanced ecosystems where crops can thrive without chemical intervention. The result is cleaner food and healthier land.

We also verify this through testing: our grains are lab-tested to be pesticide-free from a third party independent lab.

Choosing Nourish flour means supporting a system that restores soil, protects the environment, and produces food with greater integrity from the ground up.

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3. Freshly Stone-Milled

Most flour today is produced in large industrial mills, then stored for months in warehouses before it ever reaches your kitchen. Over time, exposure to air and light degrades nutrients and flavor.

Nourish flour is freshly stone-milled in small batches, ensuring peak freshness, nutrition, and taste. Stone milling is a traditional, slower process that grinds the entire grain between large stones, preserving the bran and germ where most of the nutrients are found.

Unlike modern roller milling, which strips away these components to create shelf-stable white flour, stone milling retains the grain’s natural vitamins, minerals, and phytochemicals.

Because the process generates less heat, delicate nutrients remain intact, and the flour maintains a richer aroma and deeper flavor.

The result is flour that performs beautifully in baking and delivers a more nourishing, flavorful end product.

Nourish Food Club
4. Never Enriched, Fortified, Bromated or Bleached

Modern flour is often heavily processed, stripping away naturally occurring nutrients. To compensate, manufacturers add synthetic vitamins and minerals back in, a process known as enrichment or fortification.

This typically includes isolated compounds like folic acid and reduced iron, which differ significantly from the naturally occurring nutrients found in whole foods. These synthetic additions lack the complexity and synergy of real nutrients and may not be utilized efficiently by the body.

In addition, many conventional flours are treated with chemical agents like chlorine (bleaching) or potassium bromate, a dough enhancer linked to potential health concerns and banned in many countries.

Nourish flour contains none of that.

We never bleach, bromate, enrich, or fortify. Nothing is removed, and nothing artificial is added back in. What remains is the grain in its natural state, the way it was consumed for centuries.

Nourish Food Club
5. Nutrient-Rich

Because we preserve the entire grain during milling, our flour retains the bran and germ, the most nutrient-rich parts of the kernel. This is where the majority of vitamins, minerals, and beneficial plant compounds are found.

In contrast, most conventional flours are refined, removing these components for longer shelf life but significantly reducing nutritional value. Even many “enriched” flours fall short, as they only replace a small fraction of what was originally lost.

Our flour has been lab-tested and shown to contain higher levels of key nutrients and phytochemicals compared to standard all-purpose flour. These compounds play important roles in supporting metabolism, reducing inflammation, and promoting overall health.

By starting with nutrient-dense grains, growing them in healthy soil, and milling them with care, we deliver flour that nourishes on a deeper level.

This is flour as it was meant to be: whole, functional, and rich in both flavor and nutrition.

learn more about the downsides of modern flour, and the nourish flour difference