Flour FAQ
Does Your flour come from non-hybridized wheat?
Yes. All of our flours — except Pastry Flour — come from non-hybridized wheat varieties. Every flour we mill is USDA Organic, never sprayed with harmful chemicals, and freshly stone-milled to retain the germ and a portion of the bran. This ensures you get the natural nutrients and flavor the wheat was meant to have.
Is your flour non-GMO?
Yes — our flour is non-GMO and made from wheat that has never been genetically modified. We grow and mill our grains naturally, the way they were meant to be — with no lab-altered genetics, no additives, and no shortcuts.
Is your flour glyphosate-free?
Yes — our flour is USDA Certified Organic and tested to ensure it is free from glyphosate and other harmful chemicals.
Is your flour enriched?
No — our flour is never enriched. Enrichment is a process used in most commercial flours to replace nutrients that were stripped away during refining. Because our flour is stone-milled fresh, the natural nutrients, fiber, and flavor stay intact — so there’s nothing to add back.
Is your flour fortified?
No — our flour is never fortified. Fortification adds synthetic vitamins and minerals to flour that has been overly processed. Because our flour retains its natural nutrients through fresh stone-milling, there’s no need for artificial additives.
Is your flour organic?
Yes — our flour is USDA Certified Organic, meaning it’s grown without synthetic fertilizers, pesticides, or chemicals. From field to flour, every step meets the highest organic standards.
How fresh is your flour?
Our monthly subscription option allows us to ship the freshest flour on the market, as it is stone-milled just one day before it is shipped to you.
Can flour go bad?
Yes, flour can go bad (ours included). Our flour has a shorter shelf life because we retain the germ and a portion of the bran in our stone-milling process. It will stay fresh for up to 8 months, depending on storage. If it goes bad, it will develop an off or sour smell — fresh flour should always smell clean and earthy.
How long does your flour last?
Our flour stays fresh for up to 8 months, depending on storage. Typically, it lasts 5–6 months in the pantry, 6–7 months in the refrigerator, and 7–8 months in the freezer.
What flour is best for your gut?
All of our flours are organic, never sprayed with chemicals, and stone-milled to retain the germ and a portion of the bran. Because they are freshly milled and primarily made from non-hybridized wheat, they are naturally lower in gluten and easier to digest than most store-bought flours.
Where should I start if I'm new to fresh, stone-milled flour?
We recommend starting with our All-Purpose Flour, which works well in most recipes. Pro tips: sift or whisk before use, spoon (don’t pack) into your measuring cup, weigh your ingredients (120 g = 1 cup), and adjust liquids as needed for the right consistency.
How is your flour different than most store-bought flour?
Most commercial flours are roller-milled, which removes the germ and bran, and then enriched or fortified with synthetic vitamins and additives so they can sit on shelves for 12+ months. Our flour, on the other hand, is stone-milled to retain the germ and a portion of the bran, keeping the natural nutrients and flavor intact. Because of this, it has a shorter shelf life — up to 8 months — but delivers real, nutrient-rich flour you can taste.
What is the best way to store your flour?
Store our flour in a cool, dark place away from heat and sunlight. Because it is fresh and free from preservatives, it’s best used within 6–8 months for peak freshness. Storage guide: pantry 5–6 months, refrigerator 6–7 months, freezer 7–8 months.
How is your flour milled?
Our flour is stone-milled fresh on our farm, which allows us to retain the germ and a portion of the bran. This method preserves the natural nutrients, fiber, and flavor that are often lost in commercial roller-milled flours. Stone-milling also gives our flour a richer, more wholesome taste and texture in every bake.
Do you retain the germ and bran in your flour?
Yes — our flour is stone-milled fresh, which allows us to retain the germ and a portion of the bran. This preserves natural nutrients, fiber, and flavor that are often removed in most store-bought flours.
Can I use this flour in my bread machine?
Yes — our flour works beautifully in bread machines. Check out our recipes page for bread machine recipes designed specifically with our fresh, stone-milled flour.
Where can I find nutritional facts about your flour?
You can find nutrition labels on each product page for all of our flours.
Do I need to change my recipes when using your flour?
Yes — recipes may need small adjustments because fresh, stone-milled flour absorbs liquid differently due to the germ and a portion of the bran it retains. You might need slightly more liquid, a bit longer resting or rising time, and sifting before use can help remove clumps. Fresh flour can also produce a slightly denser, more flavorful crumb, which is normal and part of its charm.
Is your flour safe for people with gluten sensitivities?
Our flour is not gluten-free, but many people (non-celiac) with gluten sensitivities have found it easier to digest than most store-bought flours. Everyone is different, so we recommend trying small amounts to see how your body responds. Check out some of our reviews to see how others have enjoyed baking with our flour.
Is your flour gluten-free?
No — our flour is not gluten-free. It is made from wheat and contains naturally occurring gluten.
What is the protein percentage of your flour?
The protein content varies depending on the flour. You can find the exact percentage on each product page.
Do you offer flour from ancient grains?
Yes — we offer Einkorn flour, an ancient grain that is nutrient-rich, flavorful, and easier to digest than modern wheat varieties.
Why is your flour tan in color?
Our flour is stone-milled fresh and retains the germ and a portion of the bran, which gives it a natural tan color. This is a sign of real, nutrient-rich flour, unlike most white, highly processed flours that have had these components removed.
Baking, Measuring & Storage Tips
Why does fresh flour behave differently than store-bought flour?
Because our flour is alive with natural oils and nutrients, it absorbs water differently and can behave uniquely in recipes. A little patience and small adjustments go a long way.
How do I properly measure fresh, stone-milled flour?
Because freshly milled flour doesn’t compact like most commercial flours, we recommend sifting it first, then spooning it into your measuring cup, and finally weighing it with a kitchen scale for the most accurate results. For reference, 120g equals 1 cup of our flour. This ensures consistent hydration and perfect baking every time.
What if my dough didn't rise as much as I expected?
Freshly milled flour still contains wheat germ oils and active enzymes that can make fermentation happen faster or slower depending on temperature and hydration. Adjusting water and resting time can improve rise.
What is the best flour to use for a sourdough starter?
Our freshly stone-milled All-Purpose Flour or Bread Flour (or a mix of both) are great for sourdough starters. Because our flour is alive with natural enzymes and still contains the wheat’s natural oils and nutrients, it behaves a little differently than store-bought flour. That means your starter might take a bit more patience and attention — but when it takes off, the flavor and strength of your sourdough will be worth it. Many of our customers bake amazing sourdoughs with Farm2Flour — just remember, working with fresh flour is more of an art than a formula.
What flour is best for pasta?
Our Organic All-Purpose Flour is the best choice for pasta. It has just the right balance of protein and softness to create tender noodles with great flavor.
What flour should I use for pancakes or muffins?
Our All-Purpose Flour works beautifully for pancakes and muffins, giving them rich flavor and a fluffy texture. If you prefer an even softer, more tender crumb, try our Pastry Flour — it’s perfect for creating light, delicate bakes that melt in your mouth.
What flour should I use for pizza dough?
Our “00” Pizza Flour or Bread Flour are both excellent choices. For that classic pizzeria-style crust, we recommend baking your pizza on a pizza stone or in a dedicated pizza oven.
Which flour is best for frying chicken?
Use our Organic All-Purpose Flour for frying chicken. It crisps beautifully, creating a golden, flavorful coating that locks in moisture. Because it’s unbleached and additive-free, the natural wheat flavor enhances whatever you’re frying.
What flour is the healthiest?
All of our flours are nutrient-rich because they’re stone-milled fresh from organic wheat and retain the germ and a portion of the bran (where natural nutrients live). We grow Red Fife, Turkey Red, Rogue de Bordeaux, Einkorn, and White Sonora — heirloom and ancient grains known for their superior nutrition, flavor, and easy digestibility.
Does fresh flour need to be sifted?
Yes — we recommend sifting before using to remove any natural clumps that can naturally occur over time. A quick sift helps ensure smooth, consistent baking results.
Can I substitute Farm2Flour for store-bought flour in any recipe?
Yes — but you may need to slightly adjust your liquid. Fresh flour often absorbs a little more water, so start by reserving a tablespoon or two of liquid and add as needed.
Can I blend different Farm2Flour flours together?
Absolutely. Many bakers combine Bread and All-Purpose flours for heartier loaves or mix a little Einkorn into pancakes or cookies for extra depth and nutrition.
Why do my fresh flour recipes taste “nutty” or “earthy”?
That’s the natural wheat germ and bran — signs of real food. Many people haven't experienced it because most store bought flour does not contain the natural nutrients found in wheat.
Do I need to rest my dough longer when using freshly stone-milled flour?
Yes — freshly stone-milled flour absorbs water differently than most commercial flours. Giving your dough a little extra rest time (10–15 minutes more) allows the bran and germ to fully hydrate, leading to better texture, rise, and flavor.
How should I store Farm2Flour to keep it fresh?
Keep your flour in a cool, dark place away from heat and sunlight. Because our flour is free from preservatives, it’s best used within 6 months for peak freshness. For longer storage, place our resealable bag in the fridge or freezer to maintain flavor and quality.
General Questions
Who owns Farm2Flour?
Josh Thornsbrough, a 4th-generation farmer, is the CEO and founder of Farm2Flour.
Where is your farm located?
Our 4th-generation family farm is located in Alvin, Illinois.
What are wheat berries?
Wheat berries are the whole, unprocessed kernels of wheat, including the bran, germ, and endosperm.
How is flour made?
Flour is made by grinding wheat into a fine powder. Traditional stone-milling retains the germ and bran, keeping natural nutrients, fiber, and flavor intact, while commercial roller-milling often removes these parts and may add synthetic vitamins or additives.
Do you use sustainable farming practices?
Yes — we prioritize sustainable and responsible farming on our 4th-generation family farm. This includes practices like crop rotation, maintaining soil health, and carefully managing water resources to ensure we grow nutrient-rich wheat while protecting the environment for future generations.
Why can people eat bread, pasta, cakes, etc. overseas, but not in America?
In many countries, flour is less processed and made from older wheat varieties, which retain natural nutrients, flavor, and are often easier to digest. In contrast, most commercial flours in the U.S. are heavily processed, enriched or fortified with synthetic additives, and use hybridized wheat that can be harder on digestion. Our flour is different — it is minimally processed, never enriched or fortified, contains zero additives, and is made primarily from non-hybridized wheat. Because of this, many people who have experienced sensitivity to typical American flours can enjoy our flour without issue.
what wheat types are used in your flour?
We use a variety of heirloom and ancient wheat varieties, including Red Fife, Turkey Red, Rogue de Bordeaux, Einkorn, and White Sonora. These non-hybridized wheats are nutrient-rich, flavorful, and easier to digest than most modern wheat varieties.
Can I tour your farm or mill?
We do not offer tours at this time, but we go live periodically from the farm and regularly post content on and around our farm so you can see our operations virtually.
Do you have a storefront?
We do not have a storefront at our farm or mill, but our products are currently available at stores in Illinois, Indiana, and soon Florida.
Do you grow all your wheat?
We grow the vast majority of our wheat. Any wheat not grown by our family is carefully sourced to ensure it aligns with our organic and sustainable farming practices.
Do you sell your flour in stores?
Yes — our flour is available at select stores in Illinois, Indiana, and Florida.
Orders, Subscriptions, & Shipping
Can I add, change, pause, or skip a product in my subscription?
Yes — you can update your subscription at any time. Simply log into your account to add or remove products, pause your subscription, skip a shipment, or cancel.
When will my one-time purchase order ship?
One-time orders are typically processed and shipped within 5 business days. You’ll receive a confirmation email with tracking information once your order has shipped.
When will my subscription order ship?
Flour will be shipped within 5 days of your initial order. After that, subscription orders are billed on the 7th of each month and shipped on the 2nd Thursday of each month.
How can I cancel my order?
You can cancel an order by logging into your account or e-mail support@farm2flour.com
Do you offer returns?
Yes — we want you to be satisfied with our flour. If there’s an issue with your order, please contact us at support@farm2flour.com and we’ll work with you on a return, replacement, or refund.
Where do you ship?
We ship anywhere in the U.S., including Hawaii and Alaska.