Choosing whole grain stone milled flour means opting for a product closer to its natural state, with more nutrition and flavor intact. This flour is not only better for your health but also offers a superior baking experience.

It depends, as gluten intolerance varies and can have different causes. Some of our customers have happily shared that they can enjoy our flour products after years of avoiding conventional wheat. However, we recommend listening to your body and consulting with your doctor if you’re uncertain.

Industrial whole wheat flour is produced using high-speed, high-temperature roller milling. This process separates the bran, germ, and endosperm before recombining them, often generating heat that can diminish some nutritional content. Stone milled whole grain flour, on the other hand, is made using a slower, gentler process that grinds the entire grain together, preserving all the natural nutrients and oils.

Storage: This product is shelf stable for up to six months after it’s milled, but let's be honest it won’t last that long.  

“Best by” dates are printed on each product. To extend the life of your product and keep it at peak freshness, we recommend storing it in your fridge or freezer to preserve its natural oils.

Yes you can! You can pick up at the Mill Room (4313 S. Tegner Rd, Turlock) Wednesday 10am-2pm and also La Mo Restaurant (310 E Main St # B, Turlock, CA 95380) Tuesday - Saturday  in Downtown Turlock.

1. Select “Pick up” at check out

2. Wait for an email telling you it's ready for pick up (2-3 Days) - Remember all our flour is milled to order.

We don’t sell any GMO products.  

Our heritage grains are not certified organic but they are grown using natural farming methods.  Our farmers do not use chemicals, pesticides or glyphosate.