I Didn’t Mean to Start Making Flour at Home

Honestly? I didn’t set out to be the kind of person who mills her own flour. That always sounded… exhausting. Like something you do if you live off-grid with goats and 12 kinds of cast iron.

But life has a funny way of nudging you into things, doesn’t it?

It started one afternoon during that weird stretch in 2020 when grocery shelves were half-empty, and I was trying to bake bread because—well, what else was there to do? I had yeast. I had a sour mood. But I didn’t have flour. Not a scoop.

I stood there in the pantry staring at a jar of wheat berries, the same ones I’d bought months earlier in a “healthy mom” phase. I’d never touched them. But that day? I did.

I pulled out my old blender, poured the wheat berries in, and hit pulse. It was loud. I mean loud. The kids ran into the kitchen thinking something exploded. I laughed. Then I cried a little.

But when it was done… I had flour. Not a lot, and not silky like the store-bought kind. But it was mine. I made bread that afternoon. It wasn’t pretty, but it was warm and honest and filled the house with the kind of smell that makes you forget what day it is.

That’s how it started. And honestly? I’ve never really stopped.

Why I Still Do It (Even When I Have Store-Bought Flour in the Cupboard)

Because it feels good. That’s it. Not in a trendy “I-make-everything-from-scratch” way. Just… good.

• It makes me feel capable. Like I could survive without a supermarket if I had to.

• It tastes like something real. Store flour is fine. But homemade flour smells like the grain it came from. It has soul.

• I can use what I’ve got. Old oats, rice, almonds from the back of the freezer—it all becomes something useful.

• It’s comforting. The sound of the blender, the feel of warm flour in your hands—it’s small, but it matters.

• It’s a quiet little win. And Lord knows, some days I need one of those.

What You Need (Seriously, It’s Less Than You Think)

Don’t overthink it. If you’ve got:

• A blender (nothing fancy—just strong enough)

• Something to grind (grains, oats, almonds, rice, whatever)

• A fine-mesh sieve or even a clean dish towel

• A jar or container to store it in

You’re good to go. You don’t need to order anything from the internet. You don’t need to be a homesteader. You just need to be willing to try.

My Go-To Homemade Flours (From a Real, Imperfect Kitchen)

Here’s what I’ve made with my own two hands. Not because I’m fancy—because I had to, or because I wanted to. Usually both.

1. Cake Flour

For when your soul needs a soft, fluffy cupcake and you’re out of the “fancy” stuff.

• 1 cup all-purpose flour

• Take out 2 tablespoons

• Add 2 tablespoons cornstarch

• Sift it a few times (it makes a difference, promise)

Use it for birthday cakes, Sunday pancakes, or just because it’s Tuesday and you need a little joy.

2. Self-Rising Flour

You know those nights when the house is quiet and you just want biscuits? This is for that.

• 1 cup all-purpose flour

• 1½ tsp baking powder

• ¼ tsp salt

Mix it, label it, and use it. I always keep a little jar tucked behind the sugar.

3. Bread Flour

If you love that stretchy, chewy dough that makes you feel like you know what you’re doing? This is it.

• 1 cup all-purpose flour

• 1 tbsp vital wheat gluten (find it in the baking aisle—mine lives in the freezer)

It makes a world of difference. Pizza night will never be the same.

4. Gluten-Free Flour Blend

My sister’s gluten-free, so I keep this on hand for when she comes over (which I love).

• 2 cups rice flour

• ⅔ cup potato starch

• ⅓ cup tapioca flour

Mix it up, store it sealed, and add a pinch of xanthan gum if you’re baking bread or cake.

5. All-Purpose Flour (From Whole Wheat Berries)

This one feels like magic. I use a grain mill now, but I started with just my blender.

Grind until it’s fine. Sift if you want a lighter flour. Keep the bran for oatmeal or toss it in your garden if you’re the gardening type (I’m not, but I aspire).

6. Whole Wheat Flour

No sifting. No fuss. Just wheat, ground up, full of life.

Keep it in the fridge or freezer. It spoils faster because it still has the natural oils—and that’s part of what makes it real.

Storage Tips (From Someone Who’s Ruined More Than One Batch)

• Use whatever jars you’ve got. Mason jars, old peanut butter containers, Tupperware with mystery stains.

• Label everything. Trust me. I once made cookies with what I thought was oat flour. It wasn’t.

• Store in a cool, dry place, or in the fridge or freezer if it’s whole grain or nut-based.

Homemade doesn’t mean perfect. It means you made it. That’s enough.

A Little Truth Before You Go

You don’t have to make your own flour. You don’t have to make anything from scratch, ever. Life is busy. Tired is real. Store-bought is just fine.

But if you ever find yourself with a quiet afternoon and a jar of oats… or a stubborn craving and no flour to be found… or if your heart just needs the comfort of making something with your own hands…

Try it.

Make a little flour. Bake something. Smell it. Taste it. Feel proud of yourself.

You did that.

And if you mess it up? Laugh, scrape it into the compost, and try again tomorrow.

We’re all just doing our best, friend.

With flour on my sleeves and love in my oven,