About Us 

 

Mother and Daughter, Dorothy and Tiffany opened Nature Spirit Earth Market on June 20th, 2015, on beautiful Gabriola Island, British Columbia. Our dream is to provide natural health through body, mind and spirit to Gabriolans and visitors to our fair island. 

 

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FRESH MILLED FLOUR

 

Many sources quote that wheat flour loses 40% of its vitamin content in the first 24 hours after milling and 85-90% after 2-3 more days. Here’s a little more in-depth science on what happens*:

  • Unsaturated fats in the wheat germ oxidize/go rancid.

  • B Vitamins are destroyed by light and air.

  • Beneficial enzymes start working and play themselves out.

  • Vitamin A is diminished.

  • Vitamin E, which is an antioxidant that helps to protect flour from oxidation, deteriorates once milled, especially if the conditions become moist.

So here is how you should store the freshly ground flour -

  • At room temperature: As little as 2 days, but some sources say up to 5 days would be okay. If your flour is already “soaking” in a recipe, don’t worry about rancidity. Other processes have already begun!

  • In the refrigerator: 10 days

  • In the freezer: up to 30 days

*they that the vitamins in “enriched” white flour are possibly about equal to that of freshly ground grain. But with fresh ground you are getting the vitamins naturally.

from Kitchen Stewardship