a close up of wheat berries behind a photo of hands holding AP (All-Purpose) Flour from Fresh Milled Flour

How To Make AP (All-Purpose) Flour From Fresh Milled Flour

How To Make AP (All-Purpose) Flour from Fresh Milled Flour. Can this even be done? The answer isn’t as simple as you might think. In this post I will share with you a simple blend of freshly milled flours that will work in most recipes that call for “All-Purpose” flour. However, it is important to note, that this blend will not work great for breads, or anything you need a lot of gluten structure for. SO, let’s dive in together to learn how to make AP flour with fresh milled flour.

a close up of wheat berries next to hands holding AP (All-Purpose) Flour from Fresh Milled Flour
How To Make AP (All-Purpose) Flour from Fresh Milled Flour, answered by Kara at Grains In Small Places.

If you are a visual or auditory learner, I share most of this info in video form, and I invite you to watch that video HERE.

What Is All- Purpose Flour? Can You Make It With Fresh Milled Flour?

Firstly, to understand if All-Purpose (AP) flour can be made with fresh milled flour, we need to dive in and know what exactly AP flour is. This flour is a blend that was created to be used for most home bakers. In the commercial processed flours, this tends to be mostly hard wheat with some soft wheat.

So, to make a decent AP flour from freshly milled wheat berries, a 50/50 blend of hard and soft wheat would be pretty comparable. However, I have found there is another blend that I love to use, and this blend I created calls for a special ancient grain.

How To Make AP (All-Purpose) Flour from Fresh Milled Flour

I am going to share my favorite blend to use in almost any recipe (aside from breads, that we may have to cover a different day!) So, I like to use the traditional hard and soft white wheat, but I throw in an ancient grain.

If you have been following me on Facebook, HERE or watching my Youtube Channel, HERE for any amount of time, then you probably already know what grain I am talking about. And, this special grain is called… Khorasan Wheat. Well, Khorasan wheat, is sometimes referred to by a brand name of Kamut.

I share some info about Kamut in my Pasta recipe post if interested, HERE.

hand measuring out wheat berries to mill into flour
Weighing your grains and wheat berries can give you much more accurate, and consistent results when baking.

GISP (Grains In Small Places) AP (All-Purpose) Flour Blend from Fresh Milled Flour

My special blend is an equal amount – 1/3 of each of the following wheat berries. I will use this in most recipes that are not already written for fresh milled flour, except for bread recipes.

  • Hard White Wheat
  • Soft White Wheat
  • Khorasan Wheat (Kamut)

This blend may not work for all recipes, but I find it does a pretty good job, especially if you go by weight in grams. I like to weigh my wheat berries on a digital scale, and when I mill the wheat berries, I know that I will have that amount of flour in grams. (*This does not work with volume.)

In other words, 100g of wheat berries = 100g of fresh milled flour. BUT, 1 cup of wheat berries does NOT equal 1 cup of fresh milled flour.

How To Make AP (All-Purpose) Flour from Fresh Milled Flour a photo showing 3 different types of wheat berries that make up fresh milled flour
Grains In Small Places All-Purpose Flour Blend made with fresh milled flour.

Are There Any Substitutes For These Wheat Varieties?

So, some substitutions for the wheat varieties in this AP flour blend include:

  • You can substitute hard red for the hard white.
  • Soft red, barley, oats, quinoa, rice, etc can be substituted for the soft white wheat.
  • Spelt, Emmer, and Einkorn can typically be substituted for the Kamut.

Do I Need Special Recipes For Fresh Milled Flour?

I get this question a lot, and the answer I recommend is to start out with recipes specifically written for fresh milled flour. Even if you are an experienced baker. Because, fresh milled flour behaves very differently than commercial processed flour. It doesn’t like to play by all those rules, lol.

Once you master a recipe written for fresh milled flour, then you will start to learn how it behaves, how it looks, feels, and the texture the dough should be. Now, you are ready to start trying out Grandma’s secret recipes, or recipes you find written for regular flour. Because, now you have to tools, and skills to go by what the dough is telling you.

Since you invested the time and energy into learning this new skill, now you can feel the sense of accomplishment when that new recipe turns out amazing! And, you have yourself to thank for this achievement.

The great news is that I am here for you while you are learning these new skills! I built this very website for the purpose of sharing recipes, that I created from fresh milled flour. Also, I am adding new recipes every week!

a close up of wheat berries behind a photo of hands holding AP (All-Purpose) Flour from Fresh Milled Flour
Making Homemade AP (All-Purpose) Flour from my fresh milled flour blend.

Join Me And Other Like Minded Bakers!

Also, make sure to join the Free Facebook Group Fresh Milled Flour, HERE you can show pictures of your bakes, ask questions, and find others who also love baking with fresh milled flour. I share my new recipes there as well!

Milling wheat berries into flour with an electric Nutrimill stone mill
Milling whole wheat berries into fresh milled flour.

Ingredients To Make AP (All-Purpose) Flour From Fresh Milled Flour

  • 1/3 cup hard white wheat flour 43g
  • 1/3 cup soft white wheat flour 37g
  • 1/3 cup Khorasan wheat flour 40g (Kamut flour)

Instructions To Make All-Purpose (AP) Flour From Fresh Milled Flour

  1. Weigh out each wheat berry, and mill them into flour. This combo should give you 1 cup of fresh milled flour (120g). So, you may need to mill more depending on the recipe.

How To Store Fresh Milled Flour After Milling

While it is best to use freshly milled flour as soon as possible. This is because the flour starts oxidizing as soon as it is milled, this causes nutrient loss to happen fairly quickly. While it is not necessarily unsafe to store fresh milled flour, it is advisable to use it right away, or to store it in the fridge for up to 1 week, or the freezer for up to 1 month. Fresh milled flour can does rancid, because it contains all the nutrients, and healthy oils like Vitamin E and B complex. You can also find more info at Bread Beckers website on this.

Shop This Post

Grain mill Nutrimill (Use Coupon Code: Grainy for $20 Off yours)

Ankarsrum Mixer

Every Day Grain Bins

Digital Kitchen Scale

Hard White Wheat (Small Amount)

Soft White Wheat (Small Amount)

Kamut (Small Amount)

Kamut (Bulk)

Bulk Hard White Wheat

Bulk Soft White Wheat

Check Out Some Of My Fresh Milled Flour Recipes

Blueberry Spice Muffins

Cranberry Orange Scones

Naan Flatbread

Tortillas

Graham Crackers

Pizza Dough

Vanilla Wafers

Apple Coffee Cake

Brown Butter Brownies

Dinner Rolls

Soft Pretzels

Every Day Sandwich Bread

Fresh Milled Flour Recipe Index

Sourdough Chocolate Chip Cookies

YouTube player
a close up of wheat berries behind a photo of hands holding AP (All-Purpose) Flour from Fresh Milled Flour

How To Make AP (All-Purpose) Flour from Fresh Milled Flour

How To Make AP (All-Purpose) Flour from Fresh Milled Flour. Can this even be done? The answer isn't as simple as you might think. In this post I will share with you a simple blend of freshly milled flours that will work in most recipes that call for "All-Purpose" flour. However, it is important to note, that this blend will not work great for breads, or anything you need a lot of gluten structure for. SO, let's dive in together to learn how to make AP flour with fresh milled flour.
4.75 from 4 votes
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 cup of fresh milled flour blend (120g)

Equipment

  • 1 flour mill

Ingredients
  

  • 1/3 cup hard white wheat flour (43g)
  • 1/3 cup soft white wheat flour (37g)
  • 1/3 cup Khorasan wheat flour (40g) (Kamut flour)

Instructions
 

  • Weigh out each wheat berry, and mill them into flour. This combo should give you 1 cup of fresh milled flour (120g). So, you may need to mill more depending on the recipe.

Video

Notes

This blend may not work for all recipes, but I find it does a pretty good job, especially if you go by weight in grams. I like to weigh my wheat berries on a digital scale, and when I mill the wheat berries, I know that I will have that amount of flour in grams. (*This does not work with volume.) In other words, 100g of wheat berries = 100g of fresh milled flour. BUT, 1 cup of wheat berries does NOT equal 1 cup of fresh milled flour.
Keyword all purpose flour, ap flour, fresh milled flour, freshly milled flour, grains in small places ap flour blend

*This post contains affiliate links, which means I make a small commission at no extra cost to you! As an Amazon Associate I earn from qualifying purchases. But, I will only suggest items I actually Love and Have Used!

Similar Posts

14 Comments

  1. Thank you thank you thank you!! This is exactly what I have been looking for. I do not use any AP flour and was using soft white as a sub. This will make good use of my khorasan flour as well and provide more nutrients and flavor. I will try this soon!

  2. 4 stars
    If this blend doesn’t work well for breads, what do you suggest to use to get a fluffy sandwich loaf ?

    1. I suggest my every day sandwich bread! It is light and fluffy, but I recommend you watch the video that goes with it! I also have a video that goes with this AP flour blend post explaining why it doesn’t work for breads. Here is my sandwich bread recipe, which has my favorite bread flour blend. https://grainsinsmallplaces.net/everyday-sandwich-bread-made-with-fresh-milled-flour-easy-recipe/
      Here is the video tutorial for the sandwich bread. Happy Baking! https://youtu.be/Ythxqi_gu0w

  3. 5 stars
    Do you think your all purpose blend would work for a Detroit style pizza crust that has traditional all purpose in the recipe? I made it replacing with hard white wheat but would like more rise. Maybe more water and diastatic malt powder would do it? And advice would be greatly appreciated!

  4. 5 stars
    I used this ratio tonight for a casserole cornbread topping recipe. I also did fresh ground corn for the corn meal as well. it was very good! Perfect texture and wonderful flavor! Win/Win!
    Thank you so much!

  5. Will your all-purpose substitution recipe using soft wheat, hard wheat, and Kamut work for a sourdough banana bread?
    Thank you!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating