I have heard the same story over and over. "I'm gluten intolerant, I can't eat bread". Did you know that many people who can't tolerate conventionally milled flour can eat fresh milled flour without reaction? While this doesn't apply to true celiac patients, many others who are intolerant to conventional flour have found success eating fresh milled flour.
 
Even if you CAN tolerate conventional flour, have you ever wondered what they do to it to make it so white? It is no secret that fresh milled flour is superior, BUT it can be hard to bake with. This often leaves beginners discouraged and they give up.
 
I have been milling for over 15 years. I have put together this guide to help you get started milling without the confusion, frustration and ruined bakes.
 
This guide is 30+ pages complete with
 
- Information to help you choose a mill with clickable links
 
-Types of grains and how to choose which ones to use
 
-Clickable links to the best places to purchase grains
 
-Information about proper storage of grains
 
-11 fresh milled recipes including
Sandwich Bread
100% Whole Wheat Sourdough
Cookies
Brownies
Tortillas
Pizza Dough