Our Journey from Gluten-Free to Fresh Milled Flour

(A personal story, not medical advice)

If you had asked me a few years ago whether we’d ever eat freshly milled flour, I probably would have laughed nervously and said,
“Sure… as soon as we finish this gluten-free bread that tastes suspiciously like cardboard.”

Because for four years, my daughter and I lived entirely gluten-free. It was a season of careful shopping, label-reading, and constant vigilance—a season that taught us discipline, creativity, and a lot of patience.

But it also taught me something else: even when you follow every rule, life in the kitchen is full of surprises.

Life Before Fresh Milled Flour

Eating gluten-free began when our 8-year-old daughter tested positive for a gluten intolerance after having digestive issues for far too long. Some days it was easy. Some days it felt like trying to solve a puzzle with half the pieces missing.

I won’t lie—the logistics were intense: planning meals, finding substitutes, making sure every snack on the go was safe. It wasn’t glamorous. But it was a season of intentional living, of stewarding what we had with care. And honestly, it made me appreciate the simplicity and abundance of whole grains all the more.

What Sparked Our Curiosity

Fast forward four years, and a dear friend casually mentioned “an interesting podcast” she had listened to about… wheat. My first thought was, “Interesting??” as I prepared myself to tune out. But as she began listing facts about the history of milling wheat and the many reasons it should be in our diet, I too became interested.

I listened to the podcast and became even more curious. There was something about using food closer to its natural state, about honoring the whole grain, about the rhythm of milling and baking, that felt… intentional.

I realized that this wasn’t about abandoning our previous choices or chasing perfection. It was about learning, observing, and stewarding well.

Taking the First Step (Carefully)

Trying fresh milled flour after four years of gluten-free eating felt, I admit, a little scary.

We started small.
We baked one batch at a time.
We paid attention.

Every step was slow, careful, and intentional. This wasn’t about doing everything at once—it was about listening to our bodies, observing, and learning as we went.

What Actually Happened

To our surprise, my daughter and I were able to enjoy fresh milled flour without the side effects we’d experienced before.

It was enough to make us excited about exploring whole grains in a new way. Baking became more than just a routine—it became a small, daily act of stewardship, curiosity, and joy.

What This Did Not Mean

It did not mean:

That we threw caution to the wind
That everyone will have the same experience
That gluten-free living was “wrong”
That fresh milled flour is a solution for any health concern

It simply meant that, for our family, this was a season worth exploring—with care, patience, and attention.

Reflections on Food, Faith, and Listening Well

There’s something quiet and grounding about preparing food thoughtfully, about paying attention to the rhythms of our home, about learning to notice how small choices impact our lives.

Faith has a subtle way of showing up in these everyday moments. Being intentional, observing with humility, and stewarding well—these are acts of faith as much as they are acts of homemaking.

Curiosity, care, and grace have carried us here. And they can carry you too, wherever you are in your own kitchen journey.

Gentle Encouragement for You

If you’re curious about fresh milled flour—or anything new in your home—take it slowly.

Observe first
Experiment gently
Stay grounded in what works for your family
Give yourself grace when things don’t go perfectly

You don’t need to make a big leap today. I literally bought 1lb of wheat berries from Natural grocers and “milled” them in my Vitamix to try it out — to make sure we could actually eat bread without the dreaded side effects.

Closing Thoughts

This is our story—not a prescription, not a trend, not a guarantee. Just our experience, lived quietly in our kitchen, with flour on our hands and a little laughter along the way.

And if our first loaf was dense? Well… we still ate it. And we still learned. And we still laughed. 😊

The Purposeful Homemaker