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Festive Special

Experience the difference

with our stone-ground flours - crafted with care for unmatched flavor and nutrition.

Harvesting and cleaning the grains

The first step is to harvest the grains and remove any debris, such as rocks or plant material, from the harvest. At Earthy Tales we handpick only organic pesticide free seeds.

Preparing the grains for milling

The grains are then typically cleaned and sorted to remove any remaining debris and to ensure that the grains are the appropriate size for milling.

Milling the grains

The next step is to mill the grains using a stone mill. The stone mill is a traditional method that grinds the grains between two rotating stones, which crush and grind the grains into flour. The stones can be adjusted to produce a coarser or finer flour, depending on the desired texture.

Packaging and storing the flour

The final step is to package the flour and store it in a cool, dry place. Because stone-ground flour retains more of the natural oils and nutrients from the grain, it has a shorter shelf life than other types of flour and should be used within a few months.

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Join the stone-ground revolution and taste the difference.

Take a step back in time with our stone-ground flours - the perfect choice for those who appreciate traditional milling techniques and exceptional taste.

Less processing

Stone-ground flours are made by grinding the grain using traditional methods, without the use of high-speed mills or other modern processing methods. This means they are less processed and may be easier to digest for some people.

Nutrient-dense

Stone-ground flours are made by grinding the whole grain kernel, which includes the bran, germ, and endosperm. This means that they retain more of the nutrients found in the grain, such as fiber, vitamins, and minerals.

Lower glycemic index

Stone-ground flours have a lower glycemic index compared to refined flours, which means they can help regulate blood sugar levels and may be a better choice for people with diabetes.

More sustainable

Stone-ground flour production is often done using traditional methods, which can be more sustainable and environmentally friendly compared to modern processing methods.

Better absorption of water

Stone-ground flours tend to absorb more water than other types of flours, which can improve the texture and flavor of baked goods and other dishes.

More diverse options

Stone-ground flours are available in a wide range of varieties, including wheat, spelt, rye, corn, and more. This allows for more diverse options in cooking and baking.

More sustainable farming practices

Many stone-ground flour producers use sustainable and organic farming practices, which can have positive impacts on the environment and support local agriculture.

More flavorful baked goods

The coarser texture and complex flavors of stone-ground flours can result in more flavorful baked goods, such as bread, muffins, and cakes.

Better for gluten-sensitive individuals

Stone-ground flours made from gluten-free grains, such as rice or corn, can be a better option for individuals with gluten sensitivities.

Bring the taste of traditional milling

to your kitchen also with our stone-ground flours - perfect for all your baking needs.

I recently started using stone-ground wheat flour in my baking, and I am blown away by the difference in flavor and texture compared to regular all-purpose flour. My breads and pastries have a richer, nuttier flavor and a heartier texture. I'm never going back to regular flour!

Akansha Mehta, home baker

I've been using stone-ground cornmeal in my Southern-style cooking for years, and I wouldn't use anything else. The texture is perfect for my cornbread, and the flavor is so much more complex than regular cornmeal. I highly recommend trying it out!

Deepa Gopinath, home cook

I have celiac disease and have been using stone-ground rice flour for my gluten-free baking. The texture is so much better than other gluten-free flours I've tried, and the flavor is great. Plus, I love that it's made from whole grains and retains more nutrients than other flours.

Ashwani Kapoor, gluten-free baker

I switched to using stone-ground flour in my restaurant's baking, and the difference is noticeable. Our breads and pastries have a more complex flavor and texture, and our customers have noticed the difference. It's a small change, but it's made a big impact on the quality of our food.

Indu Arora, restaurant owner

I've been using stone-ground rye flour for my sourdough bread, and the results have been amazing. The flour has a great flavor and a coarser texture that adds a nice chewiness to the bread. It also seems to ferment better than regular rye flour, resulting in a better rise and more flavor in the final product.

Keshav Kumar, home baker

As a small-scale baker, I've always sought out unique ingredients to make my baked goods stand out. I recently started using stone-ground barley flour in my bread, and the results have been amazing. The flour has a rich, nutty flavor and a beautiful color that makes my loaves look beautiful. My customers have noticed the difference and keep coming back for more!

Vaibhav Gulati, small-scale baker

I've been using stone-ground flour for my baking for years, and I believe it's one of the best ways to get the full flavor and nutritional benefits of grains. I appreciate the effort that goes into making these flours and the fact that they're often made using sustainable and organic farming practices. Plus, the flavor and texture are unbeatable!

Abhilasha, home baker

I've been experimenting with stone-ground flour in my cooking and baking, and it's been a game-changer. The flavor and texture are so much better than other types of flour, and I love that it's a more sustainable and environmentally friendly option. I've used it in everything from pizza dough to cakes, and it's been a hit every time.

Mehul Saraff, home cook

Frequently Asked Questions

Stone-ground flour is a type of flour that is made by grinding whole grains using a traditional stone mill. The millstones used in the process are made of natural stone, such as granite or quartz, which crushes the grains and creates a coarser texture than that of modern roller mills.

Stone-ground flour retains more of the grain's nutrients, including the germ and bran, which are often removed during the industrial milling process. It also has a coarser texture, which can provide a better flavor and improve the texture of baked goods.

Stone-ground flour is not necessarily gluten-free, as it can be made from any type of grain, including wheat, which contains gluten. However, there are some stone-ground flours made from gluten-free grains, such as rice or quinoa, which are suitable for those with gluten sensitivities or celiac disease.

Stone-ground flour is different from other types of flour because it is made using a traditional stone mill that grinds the grain in a way that preserves more of the germ and bran. Roller mills used in modern industrial milling often remove the germ and bran to create a finer texture, resulting in a flour with a longer shelf life but fewer nutrients.

Stone-ground flour can be used in place of all-purpose flour in many recipes, but because it has a coarser texture, it may require adjustments to the recipe. Baked goods made with stone-ground flour may be denser or have a heartier texture than those made with all-purpose flour.

Stone-ground flour should be stored in an airtight container in a cool, dry place. Because it contains more of the grain's natural oils and nutrients, it is more prone to spoilage than other types of flour and should be used within a few months of purchase.

Stone-ground flour can be found at many natural food stores, specialty markets, and online retailers. Look for brands that use organic, non-GMO grains and traditional stone milling methods.

Stone-ground flour can be made from a variety of grains, including wheat, rye, spelt, corn, barley, and oats. Some stone mills also process non-grain products, such as nuts and seeds, into flour.

Stone-ground flour can be more expensive than other types of flour, and it has a shorter shelf life due to its higher oil content. It may also require adjustments to recipes due to its coarser texture, which can affect the final texture of baked goods.

Stone-ground flour made from gluten-free grains, such as rice or quinoa, can be used in gluten-free baking. However, stone-ground flour made from wheat or other gluten-containing grains is not suitable for those with gluten sensitivities or celiac disease.

Stone-ground flour can be more nutritious than other types of flour because it retains more of the grain's natural nutrients, including the germ and bran. However, the nutritional content of stone-ground flour can vary depending on the type of grain used and the milling process.

Stone-ground flour can be used in bread machines, but it may require adjustments to the recipe and baking time due to its coarser texture. It is also important to check the manufacturer's recommendations for using different types of flour in the bread machine.

Stone-ground flour can have a nuttier, earthier flavor than other types of flour, which some people prefer. It can also provide a heartier texture and improve the flavor of baked goods. However, the taste can vary depending on the type of grain used and the milling process.

Yes, stone-ground flour can be used for making pasta. However, because it has a coarser texture, it may require more kneading and rolling to achieve the desired consistency.

Stone-ground flour can be considered more sustainable than other types of flour because it uses traditional milling methods that do not require the use of electricity or other fossil fuels. Additionally, stone mills can be operated on a smaller scale than industrial roller mills, which can support local agriculture and milling practices.

Stone-ground flour can be organic if it is made from grains that have been certified organic by a reputable certification organization. However, not all stone-ground flour is organic, and it is important to read the label or contact the manufacturer to verify the source of the grains.
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