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I’m Rachael, a self-taught home cook, baker, fermenter, canner, miller, gardener, and more. I grew up devouring books about how people lived and now spend my days teaching people how to bring those skills forward for the modern age.
Milling grains at home may seem a little outdated and overly old-fashioned, but it shouldn’t be. This is how grains are meant to be consumed – freshly milled, baked into nourishing recipes your family will love.
It doesn’t have to be hard or confusing! I’m all about simplifying baking with fresh milled flour to make it accessible for total beginners. (I used to teach elementary school and bring that lens to everything I do!)
Keeping the old ways alive for the modern age
You may know me from my seasonal eating blog, Milk Glass Home & Kitchen. I’ve fallen in love with home milling and want to dive deep into this topic, more than I can really address on my main blog. So, I created this one to gather all of my freshly milled recipes and resources in one handy place.
Every single recipe on Freshly Milled Grains uses fresh flour, whether that’s soft white wheat for pancakes and muffins or ancient grains, like kamut, einkorn, and spelt.
This makes it easy to find everything you need in one place (without having to sort through a bunch of other types of recipes).
If you’ve made it this far, I highly recommend subscribing for email updates. That’s the best way to keep up with what’s going on and see all of my new recipes.
Thanks for being here, friend. Happy Milling!