Name: Build Your Own Pantry Box
Brand: Nourish Food Club
Price: 216.26 USD
Availability: InStock
Rating: 4.8 (4 reviews)

Question 1

Why is your flour more expensive?

Accepted Answer

It comes down to how the wheat is grown and how the flour is made.

Modern wheat has been bred (and heavily optimized) to produce as many bushels per acre as possible. That means farmers can grow a lot more of it, faster and cheaper.

Heritage and ancient grains are different. They’re lower yielding per harvest, but they haven’t been pushed for maximum production. They’re grown for quality, not quantity.

Less yield, but more nutrition per harvest.

On top of that, our flour is freshly stone-milled. This is a slower, more intentional, old-fashioned process compared to industrial roller milling, which is designed for speed and shelf life. Stone milling keeps the whole grain intact right before it gets to you, preserving more nutrients, flavor, and freshness.

Shipping is also factored into the price, since our flour ships separately from our Kansas hub, just a few miles from where the wheat is grown, milled, and bagged.

We stand by the quality of our flour, and we believe you’ll both taste and feel the difference.

Question 2

How do I use each of the flours?

Accepted Answer

Our flour is freshly milled from heritage wheat and ancient grains with the whole grain, so of course they will behave differently than modern, highly processed, refined white flours!

Here is a link to current recipes using the flour.

Here is a link to a more detailed description of the uses for each flour, with linked recipes.

And here’s a quick guide to help you get the best results:
⦁ Rouge de Bordeaux & Turkey Red (wheat flours): Great for breads, bagels, pastries, and pizza dough. They have a slightly lower gluten strength than modern flours, so doughs may rise a bit slower and be a little more dense than modern wheat. Use slightly more hydration and allow time for the dough to rest.
⦁ Spelt: It has a more delicate gluten structure, but works well in quick-rise or enriched breads, muffins, pancakes, and cookies. Avoid over-kneading, and you may need slightly less liquid than a recipe calls for with conventional flour.
⦁ Rye: Perfect for dense, flavorful breads like classic rye or add some to your sourdough mix. Rye flour doesn’t rise as much as wheat flours, so it’s often combined with other flours. It adds a rich, earthy taste and keeps baked goods moist longer.
⦁ Millet: Gluten-free and light, millet flour is excellent for pancakes, flatbreads, muffins, and cookies. Because it lacks gluten, it works best in combination with other flours or with binding agents (like eggs) in recipes that need structure.

Each flour’s flavor and hydration needs are unique, but the results are richer, more flavorful, and more nutrient-dense than modern flours.

Question 3

How do I store the flour?

Accepted Answer

Our flour is different from the heavily processed flour you’ll find at the store that can sit at warehouses or on shelves for months. Because our flour is freshly milled from whole grains, we recommend storing it in the freezer to keep your flour super fresh!

Why? Freezing helps:
⦁ Preserve freshness & flavor: Keeps the natural oils from turning rancid.
⦁ Maintain nutrients: Protects vitamins and essential fatty acids naturally found in whole grains.
⦁ Prevent pests: Eliminates any risk of pantry pests like weevils.
⦁ Extend shelf life: Freshly milled flour can last months in the freezer instead of just weeks at room temperature.

Tip: Keep it in an airtight container or heavy-duty freezer bag, and bring it to room temperature before baking for best results.

Question 4

Is your flour Organic?

Accepted Answer

No, and that’s intentional. There are many loopholes in the Organic certification system, so we don’t rely on it or spend money on the label. In fact, you can watch me dive deeper into this and why we intentionally avoid the Organic label in my YouTube video, or my recent YouTube live where I discuss the downfalls of organic and organic imports.

Organic farming practices can sometimes be degenerative, using heavy tillage that degrades soil health over time. Our standards go beyond Organic, ensuring full transparency with our group of regenerative row crop farmers.

We never use toxic pesticides, and we have the lab results to prove it. Tested by an independent third-party lab, Safe Food Alliance, our flour is pesticide-free, screened for over 750 pesticides.

Question 5

What makes Nourish Flour different?

Accepted Answer

⦁ Ancient grains and heritage wheat: never genetically manipulated, more flavorful, and easier to digest
⦁ Lab-tested pesticide free
⦁ Full transparency: we know who grows the grains, we don’t just buy it randomly off the market like many flour brands
⦁ Regeneratively grown: healthier soil, cleaner environment, healthier ecosystem, and more nutrient-dense flour
⦁ Freshly milled: stone-milled week to week for peak nutrition and flavor (while most flour at the store can sit at warehouses or on shelves for months)
⦁ Traditional stone-milled: unlike modern roller mills that strip away nutrients, stone-milling preserves the grain’s natural vitamins, minerals, oils, and aroma
⦁ Never bleached
⦁ Never bromated
⦁ No synthetic fortification: no iron shards, no artificial vitamins, just pure flour the way nature intended
⦁ Beyond Organic: there are a number of loop holes in the Organic industry so we don’t trust or bother with that expensive certification. In fact, Organic farming practices often Our farming requirements go beyond what Organic requires, providing more transparency
⦁ Truly nutrient dense
⦁ Bagged in 100% cotton

This is flour you can feel GOOD about using.

Process flow for Nourish flour:

1️⃣ Heritage wheat and ancient grains grown by our regenerative row crop farmers
2️⃣ Flour is milled fresh every week for maximal nutrients and improved taste
3️⃣ Flour is bagged in cotton
4️⃣ Shipped within 2-3 days of milling directly to your door

Fresh, maximal nutrients, convenience - the Nourish way

Voting with Your Dollar

By choosing Nourish Flour, you’re saying no to the chemical-intensive, industrial agriculture system that depletes topsoil and pollutes our environment….

And YES to regenerative practices that rebuild soil, increase food nutrient density, and reduce pesticide exposure for families and communities.

This is how we change the food system, one food purchase at a time.

Question 6

What does 'heritage wheat' and 'ancient grain' mean?

Accepted Answer

Our ancestors have thrived on flour and bread for thousands of years. Now, it’s making people sick. What changed?

Modern wheat is…
⦁ genetically altered
⦁ often coated with pesticides
⦁ stripped of natural nutrients during harsh milling
⦁ bleached and bromated
⦁ fortified with iron shards and synthetic vitamins like folic acid.

Unlike today’s hybridized and genetically manipulated wheat, ancient and heritage grains are…
⦁ easier to digest
⦁ contain more vitamins and minerals
⦁ are NOT fortified with synthetic vitamins and minerals
⦁ and are free from genetic modification.

Many people who struggle with modern wheat find ancient and heritage grains gentler on the gut. These grains also offer a deeper, more complex flavor and superior baking qualities compared to conventional wheat.

“Ancient grains” refers to grains that have remained largely unchanged for thousands of years. At Nourish, we offer spelt and millet ancient grains.

“Heritage grains” (sometimes called heirloom grains) refer to older grain varieties that were grown before industrialized agriculture and modern hybridization, but they don’t have to be thousands of years old like ancient grains. The are typically regionally adapted and grown and passed down through generations. At Nourish, we offer Turkey Red wheat and Rouge de Bordeaux wheat, both are heritage grains with long traditions in food cultures.

Ancient and heritage grains preserve the integrity of wheat as nature intended, before modern industrial breeding altered its genetics.

Question 7

Is your flour fresh?

Accepted Answer

Yes, many mills mass-produce flour bags that site in warehouses for months. This leads to nutrient degradation and oxidation.

Our flour bags are stone-milled the old fashioned way week to week for maximal nutrients and flavor.

Question 8

Is your flour fortified?

Accepted Answer

Absolutely not.
(And for context, most modern flour is. You’ll know if you read an ingredient label and see: “Enriched Flour” or a list like: wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid.)
Modern flour is processed so aggressively that it strips away many of the naturally occurring vitamins and minerals. Then companies try to “fix” this by adding synthetic nutrients back in.
But it’s unrealistic to think we can recreate nature’s design with isolated additives that lack the same bioavailability or synergy.

Here’s what enrichment typically includes:
⦁ Metallic Iron Particles: Conventional enriched flour often contains reduced iron—essentially tiny metal filings. These can contribute to iron overload and oxidative stress in susceptible individuals.
⦁ Synthetic B Vitamins: Instead of the complex, naturally occurring B vitamins found in whole foods, enriched flours use synthetic forms like folic acid. Folic acid must be converted in the body to its active form (tetrahydrofolate). Not everyone performs this conversion efficiently, leaving unmetabolized folic acid circulating in the bloodstream: something that may disrupt natural folate pathways and overall B vitamin metabolism.

At Nourish Food Club, our Non-Fortified Flour keeps its natural nutrient profile intact: free from synthetic additives, industrial iron, and artificial “enrichment.”

We honor the integrity of real food so you get flour as nature intended: rich in genuine vitamins, minerals, and incredible flavor.

Question 9

Is your flour bromated?

Accepted Answer

Absolutely not.
What does ‘bromate’ mean? Many conventional flours and baked goods in the U.S. contain potassium bromate: a flour treatment agent used to strengthen dough and promote higher rises. However, this chemical additive has been classified as a possible human carcinogen and is banned in numerous countries, including the European Union, Canada, and the United Kingdom, due to concerns about its potential link to cancer and oxidative damage.

Despite these risks, potassium bromate remains legal in the U.S., where it is often used in mass-produced breads, pizza dough, and other baked goods. Studies suggest that residual bromate can remain in finished products, posing unnecessary health risks.

At Nourish, we take a stand against harmful additives. Our flour is 100% free of potassium bromate, ensuring you get pure, high-quality flour without unnecessary chemical enhancers. We believe real food should be made with real ingredients, just as nature intended.

Question 10

Has your bread been tested for heavy metals?

Accepted Answer

Yes! Lab tests confirm no Arsenic, Cadmium, Mercury or Lead in our heritage wheat sourdough bread.

Heavy metals… in bread?

Most people never even think about it.

But commercially grown grains can accumulate contaminants from synthetic fertilizers, soil, irrigation water, industrial agriculture practices, and heavy manufacturing in large industrial machines. Cadmium in particular is commonly found in grain-based foods due to synthetic phosphate fertilizers and contaminated soils.

Cadmium is especially common in grain-based foods due to synthetic phosphate fertilizers and soil contamination (r, r, r)
Florida’s recent bread testing initiative reported detectable heavy metals in several mainstream bread brands. (r)
Independent testing on some commercial breads (especially seed-based breads) has shown measurable cadmium and lead levels. (r)
Cassava flour, chips, bread & more tested high for lead. (r)

And beyond heavy metals, most conventional flour on the market (even many sourdough breads) is “enriched” with synthetic nutrients after processing. One of those added nutrients is reduced iron powder: essentially microscopic iron shards used to fortify flour after nutrients are stripped away during refining.

This is exactly why I’m such a stickler about being involved in every step of the process, from seed to loaf.

We don’t just source random flour.

We know who grows the grain.
We know who mills the flour.
We know who bakes the bread.

Our pesticide-free, non-fortified heritage wheat is freshly milled by our miller Dustin, then brought to our sourdough baker Kristin who turns it into the most incredible real sourdough bread.

This is what building an alternative food system looks like: working directly with small regenerative farms/millers/bakers, prioritizing transparent sourcing and intentional ingredients, and bringing real food you can trust back to the table.

Question 11

How is your flour grown?

Accepted Answer

Our chemical-free heritage and ancient grains are grown using regenerative agriculture practices that work with nature, not against it. That means no pesticides and no heavy tillage.

Instead, our farmers rely on time-honored, soil-building practices such as:
⦁ Diverse crop rotations that break pest cycles naturally
⦁ Cover crops to protect and feed the soil
⦁ Working with the seasons rather than forcing artificial growth
⦁ Living roots in the ground as much as possible to support microbial life

By choosing Nourish Flour, you’re voting with your dollar against the chemical-intensive, industrial agriculture system that depletes topsoil and pollutes our environment.

You’re instead supporting regenerative agriculture, which restores soil health, boosts nutrient density and flavor in food, and reduces pesticide exposure in our environment.

Question 12

How is your flour milled?

Accepted Answer

It is freshly stone-milled weekly for maximal nutrients, flavor and freshness.

Once harvested, grains must be milled to transform them into flour. While modern roller mills dominate industrial flour production, we choose the time-honored method of stone milling to preserve the integrity of the grain.

Stone milling is a traditional, slower grinding process that crushes whole grains between two large natural or engineered stones. Unlike high-speed roller mills, which strip away the bran and germ to create ultra-refined flour, stone milling preserves more of the grain’s natural vitamins, minerals, and polyphenols, delivering a flour that is not only more nutritious but also richer in flavor.

Because stone mills generate less heat, delicate nutrients remain intact, and the resulting flour retains a coarser texture with more depth and character.

Many bakers and home cooks find that stone-milled flour produces superior-tasting sourdough bread and other baked goods with a heartier, more satisfying bite.

At Nourish, we are committed to milling methods that respect both tradition and nutrition, ensuring that our flour delivers the highest quality in both taste and nourishment.

Meet your flour miller, Dustin! And the set up used to stone-mill and bag your flour in 100% cotton bags.

Question 13

Does your flour have more nutrients?

Accepted Answer

Yes since the bran and germ remain in our flour (which is where most of the vitamins, minerals and phytochemicals are located). Many modern flour options (unless it is whole-grain) are heavily refined all-purpose flours. We tested our heritage wheat using LightLabs and compared it to an Organic all-purpose flour, and the nutrient improvements were significant! (Since all-purpose and many modern white flours are heavily refined with the bran and germ removed for shelf stability).

Question 14

What makes Nourish Sourdough different?

Accepted Answer

We couldn’t find a heritage wheat true authentic sourdough shop, so we made one!

Most sourdough today is made with refined or enriched white flour from modern wheat.

We chose a different path.
We go back to the traditional way of making sourdough, using heritage wheat, fresh milling, and true long fermentation (without commercial yeast).

Here’s what that looks like:
⦁ 🌾 Heritage wheat grown by regenerative farmers we know and trust
⦁ 🪨 Freshly stone-milled weekly for maximum freshness, flavor, and nutrients
⦁ 🍞 Brought just miles to our baker and made into small-batch sourdough
⦁ ⏳ True long fermentation with a sourdough starter (no shortcuts)
⦁ 🚫 No bleaching, no bromate, no synthetic fortification

This is a true seed-to-loaf system.
Most flour used in bakeries sits on shelves for months. Ours is milled fresh, baked fresh, and delivered to you.

The result: real sourdough with better flavor, easier digestion, better ingredients, more vitamins and minerals, and a level of freshness you simply won’t find in stores.

Question 15

What does “heritage wheat” and “ancient grains” mean?

Accepted Answer

Wheat is not a single uniform food, different varieties contain different gluten proteins, which can influence how they’re digested.
Modern wheat has been heavily bred for yield, uniformity, and industrial baking. Heritage and ancient grains are different.
They maintain older genetic lineages, have different gluten structures, and offer a more traditional nutritional profile Many people find these grains, especially when slow-fermented, easier to digest relative to modern wheat varieties.

By choosing heritage grains, you’re also supporting:
⦁ Soil health
⦁ Biodiversity
⦁ Regenerative farming practices
⦁ Preservation of heirloom varieties for future generations

Question 16

What are the nutrition facts for each product?

Accepted Answer

Yes! Since we control the ingredients and recipes, we have full transparency into the nutrition of each product.
Macronutrient breakdowns (carbs, fats, protein) are available here:

Question 17

A product I want is sold out, when is it restocked?

Accepted Answer

Our baker bakes everything fresh, week to week, so you’re getting the freshest sourdough possible. Products are restocked every Friday.

Question 18

Is the flour you use organic?

Accepted Answer

No, and that’s intentional. There are many loopholes in the Organic certification system, so we don’t rely on it or spend money on the label. In fact, you can watch me dive deeper into this and why we intentionally avoid the Organic label in my YouTube video, or my recent YouTube live where I discuss the downfalls of organic and organic imports.

Organic farming practices can sometimes be degenerative, using heavy tillage that degrades soil health over time. Our standards go beyond Organic, ensuring full transparency with our group of regenerative row crop farmers.

We never use toxic pesticides, and we have the lab results to prove it. Tested by an independent third-party lab, Safe Food Alliance, our flour is pesticide-free, screened for over 750 pesticides.

Question 19

Does your flour you use for baking have more nutrients?

Accepted Answer

Yes since the bran and germ remain in our flour (which is where most of the vitamins, minerals and phytochemicals are located). Many modern flour options (unless it is whole-grain) are heavily refined all-purpose flours. We tested our heritage wheat using LightLabs and compared it to an Organic all-purpose flour, and the nutrient improvements were significant! (Since all-purpose and many modern white flours are heavily refined with the bran and germ removed for shelf stability).

Since the flour contains more nutrients, all of our breads and baked goods will as well.

Question 20

How long do the products last?

Accepted Answer

All products ship frozen and can be stored in your freezer for 3–6 months. Our artisan loaf, sandwich loaf, and English muffins can be kept frozen and pulled out slice by slice to toast or reheat as needed. Pizza dough and raw cookie dough should be used within 3 days after thawing. Granola can be stored in the fridge or on the counter and is best enjoyed within 7–10 days after thawing.

Question 21

What is your sourdough starter fed?

Accepted Answer

Our starter is fed primarily with our pesticide-free ancient grain rye. Occasionally, Organic wheat flour is used.

Rye is especially rich in nutrients and enzymes, helping maintain a strong, balanced sourdough culture.

Question 22

Are these products gluten free?

Accepted Answer

No. These products contain gluten and are not safe for those with celiac disease.
However, true sourdough fermentation helps pre-break down the gluten structure and significantly improve digestibility.
Many people find it easier to tolerate and digest it well, but it is still not gluten-free.
You can dive into the science behind why in this blog post.

Question 23

What salt do you use?

Accepted Answer

We chose Redmond Real Salt for its balance of quality, mineral content, and sourcing. It comes from an ancient underground deposit in Utah that has not been exposed to modern ocean contamination, which can introduce microplastics. In fact, research has found salts from this region to have among the lowest levels of microplastics. (ref)

Like all unrefined salts, it naturally contains trace minerals, including very small amounts of naturally occurring heavy metals. A popular website claimed it was high in lead, but those results are very contradictory to other independent lab testing. More info here. Testing shows these levels to be low and within safe ranges. Based on the overall sourcing, composition, and supporting data, it’s a salt we feel confident using in our products.

Question 24

What are the health benefits of sourdough bread?

Accepted Answer

But first, what actually is sourdough bread?

Sourdough is the oldest form of leavened bread, dating back over 5,000 years. (Leavened simply means the bread rises because a leavening agent produces gas, creating air pockets that make it light and airy instead of dense.)

Long before commercial yeast packets existed, dough was left out and naturally fermented by wild yeast and beneficial bacteria in the environment. That slow, natural fermentation is what made the bread rise.

Unlike modern bread-making, which often prioritizes speed and shelf life, traditional sourdough relies on time. With just flour, water, and salt, the fermentation process transforms the dough before it’s ever baked. During this slower rise, naturally occurring microbes begin breaking down some of the starches and proteins in the flour. This not only develops deeper flavor and better texture, but can also increase nutrient bioavailability and make the bread easier for many people to digest.

In simple terms, sourdough changes how the flour is processed before you eat it. It alters the structure, the flavor, and how your body handles the bread.

⦁ Easier Protein Digestion: Long fermentation partially breaks down gluten proteins, improving digestibility for many individuals.
⦁ Supports Gut Health: Fermentation modifies fiber structure and generates fermentable compounds that nourish beneficial gut bacteria and support SCFA production.
⦁ Improved Mineral Bioavailability: Activation of phytase reduces phytic acid, increasing absorption of minerals like zinc, magnesium, calcium, and iron.
⦁ Increased Polyphenol Bioaccessibility: Fermentation releases bound antioxidant compounds in whole grains, enhancing their availability.
⦁ Reduced Mycotoxin Levels: Certain sourdough microbes can bind or degrade specific mycotoxins, adding an extra layer of protection.
⦁ Better Blood Sugar Response: Organic acids and structural changes to starch may promote steadier glucose release and fewer dramatic post-meal spikes.
⦁ Structural Modification of Starch: Enzymatic pre-digestion and acidification alter starch behavior, supporting improved tolerance and slower digestion.
⦁ Lower Acrylamide Formation: The acidic fermentation environment can reduce acrylamide formation during baking compared to conventional yeast bread.

You can learn more about the difference between sourdough and modern yeast bread, and the science behind the health benefits in my blog post here.

Question 25

Why are some sourdough items only available in the Build Your Own Sourdough Box?

Accepted Answer

Some of our sourdough items are exclusive to the Build Your Own Sourdough Box because they come from a separate bakery and ship from a different location.

Our full lineup of heritage wheat sourdough products is made by our lovely baker Kristin in Kansas. Her bakery is uniquely positioned right next to the fields where the wheat is grown and the mill where the grain is freshly stone milled. This close connection allows us to keep the flour incredibly fresh and produce baked goods that are more nutrient-dense, flavorful, and true to traditional sourdough methods.

Because of this setup, these items ship from our Kansas hub in their own box, while the rest of your order (like cheese, beef, etc.) ships from our Michigan hub.

The Build Your Own Sourdough Box makes it easy to access these products in one place—so you can mix and match your favorites and experience real sourdough, made the right way.

That said, we do have a few sourdough items made locally near our Michigan hub that can still be added to your cart and shipped with the rest of your order—like our artisan loaf (made with organic modern wheat, not heritage wheat) and our heritage wheat cookie dough containers (chocolate chip and gingersnap).

Question 26

Why is sugar used in some of the items?

Accepted Answer

Also worth noting, if you prefer: our artisan loaves, sandwich loaf, pizza dough, and Honey Oat granola do not contain any added sugar.

We use real, organic cane sugar, nothing artificial or overly processed. Despite what you may hear, sugar itself isn’t inherently “inflammatory,” especially in the context of a balanced diet made up of real, whole foods. It’s been used for thousands of years as a natural sweetener and has played an important role in baking, contributing to both flavor and texture, for centuries.

Ours is sourced directly from the cane plant and provides a simple, familiar sweetness without the need for additives or substitutes.

Question 27

Is there soy in your chocolate chips?

Accepted Answer

No, and that’s intentional (since many baked goods these days use chocolate chips with soy in them). We source chocolate chips made the old-fashioned way, without soy or soy lecithin.

That means simpler ingredients and no unnecessary additives. Because of this, our chocolate is more expensive to source, but for us, it’s worth it.

We prioritize clean, thoughtfully sourced ingredients so you can feel confident in what you’re eating.

Question 28

How is the flour you use for baking milled?

Accepted Answer

It is freshly stone-milled weekly for maximal nutrients, flavor and freshness.

Once harvested, grains must be milled to transform them into flour. While modern roller mills dominate industrial flour production, we choose the time-honored method of stone milling to preserve the integrity of the grain.

Stone milling is a traditional, slower grinding process that crushes whole grains between two large natural or engineered stones. Unlike high-speed roller mills, which strip away the bran and germ to create ultra-refined flour, stone milling preserves more of the grain’s natural vitamins, minerals, and polyphenols, delivering a flour that is not only more nutritious but also richer in flavor.

Because stone mills generate less heat, delicate nutrients remain intact, and the resulting flour retains a coarser texture with more depth and character.

Many bakers and home cooks find that stone-milled flour produces superior-tasting sourdough bread and other baked goods with a heartier, more satisfying bite.

At Nourish, we are committed to milling methods that respect both tradition and nutrition, ensuring that our flour delivers the highest quality in both taste and nourishment.

Meet your flour miller, Dustin! And the set up used to stone-mill and bag your flour in 100% cotton bags.

REVIEWS FROM FOOD CLUB MEMBERS

@nourishfoodclub

Shops

Learn

About

Terms

Contact Us

REVIEWS FROM FOOD CLUB MEMBERS

@nourishfoodclub

Create an account to continue to checkout.

Set the vibe while you shop!