Learning how to make flour yourself can be helpful for mindful eating initiatives, or just a fun way to take pride in making the cookies or cakes for your next get-together totally from scratch.

The following guide will go over the process of making flour from scratch, covering different types of flour, the tools you’ll need and step-by-step instructions.

The most common flour is wheat flour, which can be used to produce all-purpose, cake or pastry flour. The process often begins with choosing the right grains, nuts or legumes.

If you are seeking gluten-free flour options, rice can be ground into rice flour. Additionally, oats can be transformed into a soft, nutty oat flour.

Did you know that chickpeas can also be transformed into chickpea flour, commonly used in Mediterranean dishes? Each homemade flour offers a unique texture and flavor while enhancing the nutritional value of your meals.

Depending on the type of flour you want to make, choose high-quality grains, seeds or nuts. A grain mill is ideal for making flour, though a high-speed blender can still get the job done.

You’ll also need a fine sifter to remove larger particles, and airtight containers to store the finished product.

If you’re using a blender, ensure it’s clean and set to achieve a fine, consistent texture. Place your measured grains, seeds or nuts into the blender. Start on a low speed, and gradually increase to high until the mixture resembles a fine powder.

If you’re using a grain mill, simply pour your ingredients into the hopper and adjust the settings for the desired fineness.

After sifting, transfer your flour to an airtight container. Label the container with the type of flour and the date it was made. You’ll need to store it in a dry place and use it within a few weeks. For longer storage, keep it in the refrigerator or freezer.

If your dough seems too dry, try adding a little extra water gradually. Conversely, if things are feeling a bit overly sticky, reduce the liquid slightly.

If your flour feels too coarse, run it through your mill a second time on a finer setting. If you’re using a blender or food processor, you might need to fiddle with the settings in order to get things where you need to be.

When working with fresh flour, don’t add extra flour during mixing. Instead, wet your hands to prevent sticking. Allowing your dough to rest (autolyse) for 10–20 minutes can help the flour fully absorb water and relax gluten for better texture.

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