Flour Mills & Grain Flakers

Choosing a flour mill or grain flaker

Milling your own flour gives you fresh flavour, aroma and control over the grains you use. A home flour mill lets you make flour when you need it, from fine wholemeal flour for bread to coarser meal for more rustic baking.

Grain flakers sit naturally alongside flour mills. Instead of grinding grain into flour, they roll oats and other suitable grains into fresh flakes for porridge, muesli, bread toppings and baking. If you enjoy using whole grains, both mills and flakers can earn their place in the kitchen.

Electric mills, attachments and flakers

Electric stone mills are the most convenient option for regular home milling, especially if you bake bread often. Mixer attachments can be a compact alternative if you already own a compatible machine, while flakers are best for freshly rolled oats and cereal flakes rather than flour.

Freshly milled flour in baking

Freshly milled flour can behave differently from bagged flour, especially in bread and sourdough. It often brings more flavour and character, and may absorb water differently depending on the grain, the fineness of the grind and how much bran is retained.

What can you mill or flake?

Most domestic flour mills are designed for dry grains such as wheat, rye, spelt, rice, millet and maize. Grain flakers are usually used for oats and other suitable dry cereals. Always check the manufacturer’s guidance before milling or flaking anything oily, such as nuts or seeds, as these can clog or damage some machines.

For more background, see our guide: Mockmill - the tabletop flour mill revolutionising baking.

Flour Mills & Grain Flakers - FAQs

What is the benefit of milling your own flour?

Milling your own flour gives you fresh wholemeal flour with more aroma and character than many pre-milled alternatives. It also lets you choose the grain, control the fineness of the grind and mill only what you need for each bake.

What is the difference between a flour mill and a grain flaker?

A flour mill grinds dry grain into flour or coarse meal. A grain flaker rolls suitable grains, such as oats, into flakes for porridge, muesli, bread toppings and baking.

Which grains can I mill at home?

Most domestic grain mills are designed for dry grains such as wheat, rye, spelt, rice, millet and maize. Always check the manufacturer’s instructions for the specific mill, as suitability can vary by model and grain type.

Can I mill oily seeds, nuts or coffee?

Not unless the manufacturer specifically says the mill is suitable for them. Oily seeds, nuts and coffee can clog or damage some grain mills, especially stone mills designed for dry cereals and pulses.

What grind is best for bread?

For bread, a fine to medium grind is usually a good starting point. Finer flour can give a smoother dough, while a slightly coarser grind retains more texture and wholegrain character. You may need to adjust hydration when using freshly milled flour.

Is freshly milled flour good for sourdough?

Yes. Freshly milled flour can work very well in sourdough, bringing more flavour and fermentation activity. Start by replacing part of your usual flour with freshly milled flour, then adjust hydration and timings as you learn how it behaves.

Should I sift freshly milled flour?

Sifting is optional. Keeping the bran gives fuller flavour and a more wholegrain result, while sifting can help produce a lighter flour. Many bakers try both, depending on whether they want a more rustic or lighter loaf.

How should I store freshly milled flour?

Freshly milled flour is best used soon after milling for maximum flavour. If you need to store it, keep it in an airtight container in a cool, dark place, or refrigerate or freeze it for longer storage.