What kind of grains do I need to make flour?

January 6, 2026 •

4 min read

Freshly milled flour retains more nutrients and superior flavor compared to its store-bought counterpart. Understanding what kind of grains do I need to make flour is the first step toward unlocking a world of fresh, homemade baked goods. From chewy bread to delicate pastries, the right grain choice makes all the difference.

Quick Summary

This guide details the best grains for milling your own flour, including wheat varieties like hard and soft, ancient grains such as spelt, and gluten-free options like oat and rice. Learn how to select the right grain based on protein content and baking application for optimal results.

Key Points

Start with Wheat Berries: For standard wheat flour, select hard wheat berries for high-protein bread flour and soft wheat berries for low-protein cake and pastry flour.
Adjust Protein for Texture: High-protein grains create strong, chewy gluten networks, perfect for breads, while low-protein grains result in a tender crumb for cakes and pastries.
Explore Ancient Grains: Consider spelt or einkorn for unique flavors and different gluten properties compared to modern wheat varieties.
Use Gluten-Free Grains: For gluten-free baking, mill grains like oats, rice, millet, or sorghum. These often require a blend for best results.
Match the Grain to the Recipe: The final product's texture and flavor depend heavily on the grain. Use hard wheat for yeast breads and soft wheat for delicate baked goods.
Freshness is Key: Freshly milled flour has superior flavor and more nutrients than pre-packaged flour, which can become rancid over time.

For home bakers, the journey to a more flavorful and nutritious loaf often begins with grinding your own flour. The type of grain you choose directly impacts the texture, flavor, and gluten structure of your baked goods. From hearty yeast breads to crumbly cakes, the right foundation is built on the right grain.

Wheat: The Versatile Staple

Wheat is the most common grain used for flour, but not all wheat is created equal. The varieties are primarily categorized by their hardness and color, which determine their protein content and best use.

Hard Wheats for Bread

Hard wheat varieties are known for their high protein content (12–18%), which develops strong gluten networks when kneaded. This elasticity and structure is essential for breads that need to rise significantly.

Hard Red Wheat: Provides a classic, nutty, and robust "wheaty" flavor. Excellent for yeast breads, sourdough, and pizza dough.
Hard White Wheat: Offers a milder, sweeter flavor than hard red. Ideal for a lighter whole wheat bread that still requires a strong gluten structure.

Soft Wheats for Pastries

Soft wheat varieties have a lower protein content (8–11%) and produce less gluten. This results in a tender, softer crumb, making them perfect for delicate baked goods.

Soft White Wheat: The best choice for cakes, cookies, muffins, and pancakes. It has a very mild flavor and creates a delicate texture.
Soft Red Wheat: A bit nuttier in flavor than soft white and suitable for many of the same applications, including quick breads and scones.

Ancient and Heritage Grains

For those seeking unique flavors and potential digestive benefits, ancient and heritage grains are a fantastic option. Many are close relatives of modern wheat and contain gluten, but often in a different structure that some find easier to digest.

Spelt: A distant cousin of modern wheat, spelt has a nutty, slightly sweet flavor. It has a moderate protein level and works well in breads and pastries.
Einkorn: One of the oldest cultivated wheat varieties, einkorn offers a mild, buttery flavor. It has a high protein content but a different gluten structure, which can make it a bit trickier to work with in yeast breads.
Rye: Low in gluten, rye produces a denser, flavorful flour with an earthy, tangy taste. It's excellent for sourdoughs and crackers, often blended with hard wheat for better rise.
Kamut (Khorasan Wheat): A large, golden grain with a rich, buttery flavor and high protein content. It's often used for breads and pasta.

Gluten-Free Alternatives

For gluten-free baking, a wide range of grains and other plants can be milled into flour. These flours often require different techniques and binding agents, but offer diverse flavors and textures.

Oats: Milled oat groats produce oat flour, which adds a nutty flavor and moisture to cookies, muffins, and pancakes. It's naturally gluten-free, though cross-contamination can occur during processing.
Rice: Both brown and white rice can be milled. Rice flour adds tenderness and crispness, making it a staple in gluten-free baking.
Corn: Milling dry corn kernels yields fresh, flavorful cornmeal or fine corn flour, perfect for cornbread and tortillas.
Millet: A small, gluten-free grain, millet produces a slightly sweet flour suitable for gluten-free baked goods.
Quinoa: A protein-rich pseudo-grain, quinoa flour has a nutty, earthy flavor and provides a lighter texture in baked goods.
Sorghum: This gluten-free grain has a mild, sweet flavor and adds a slightly crumbly texture to breads and cookies.

Choosing the Right Grain for Your Project

Matching the grain to your recipe's needs is the key to success when milling your own flour. Here is a comparison to help you decide.


Flour Type	Ideal Grain(s)	Gluten Level	Best For...
Bread Flour	Hard Red Wheat, Hard White Wheat	High	Chewy breads, pizza dough, bagels
All-Purpose Flour	Blend of Hard White & Soft White Wheat	Medium	Cookies, muffins, pancakes, quick breads
Cake Flour	Soft White Wheat	Low	Light, tender cakes, delicate pastries
Pasta Flour	Durum Wheat	High	Homemade pasta, couscous, semolina dishes
Gluten-Free Blends	Oats, Millet, Rice, Sorghum	None	Gluten-free cakes, muffins, waffles
Artisan Breads	Spelt, Rye, Kamut	Medium-High	Sourdough, crackers, hearty whole grain loaves

Conclusion: The Reward of Fresh Flour

Grinding your own flour from whole grains is a rewarding process that allows you to control the freshness, nutrition, and flavor of your baking. By choosing the right grain for your specific recipe—whether it's high-protein hard wheat for a chewy loaf or low-protein soft wheat for a tender cake—you can elevate the quality of your homemade baked goods. The variety of grains available, including ancient and gluten-free options, offers endless possibilities for experimentation and customization. Embracing the practice of home milling is a simple yet powerful way to connect more deeply with the food you create.

For more detailed information on milling at home, including equipment and techniques, a great resource can be found at the Institute of Culinary Education.

Frequently Asked Questions

Hard wheat berries have a higher protein content and create a stronger gluten network, making them ideal for chewy breads. Soft wheat berries have less protein, resulting in a tender, softer texture suitable for cakes, cookies, and pastries.

Yes, a high-powered blender can be used, but it may not produce as fine a texture as a dedicated grain mill. It's also important to use a high-quality blender to avoid burning out the motor. For finer flour, you may need to sift and regrind the coarser bits.

The fresh, superior flavor comes from the oils in the wheat germ. In commercial flour, the germ is often removed to extend shelf life. At home, the freshly ground whole grain retains these flavorful oils, but it also means the flour is more perishable.

For a beginner, hard white wheat is a great starting point for bread, and soft white wheat is excellent for softer baked goods. Starting with these two versatile options allows you to experiment with many different recipes.

Many grains can be used for gluten-free flour, including oats, rice, corn, millet, quinoa, and sorghum. You can also mill legumes like chickpeas for a high-protein option.

Store freshly milled flour in an airtight container in a cool, dry place. For longer storage, keep it in the refrigerator for up to a month or in the freezer for several months to prevent the oils from going rancid.

Yes, sprouted grains can be milled into flour. The sprouting process increases the vitamin and mineral content and can make the grain easier to digest. The resulting flour can be used as a 1:1 substitute for whole grain flour.