One of the qualities that make Little Stream Bakery unique is that we grind the flour on the premises for all of our products, with the exception of buckwheat flour. The natural granite stone mill, on which we grind our gluten-free grains, is in a separate building where no glutinous products are ever milled or stored. Further, the staff that works in our gluten-free mill/storage room does not work there if they have been in regular bread production the same day.
All of the spelt, wheat, rye, and kamut flour we use is baked within 72 hours of being stone-milled at our bakery. Fresh ground flour is not only more flavourful but also more nutritious as the natural oils in the grain can begin to oxidize within a few days of milling and the B vitamins start to break down. Our natural granite stone mill never heats the flour above 42°C (at 46°C the germ of the grain begins to oxidize). Although we sift out the coarsest bran, our fine milling process retains all of the germ in the whole kernel and most of the bran.