How to Make Homemade Whole Wheat Flour

Making whole-wheat flour yourself at home is quick and easy and can be much cheaper than buying it at the store! The main advantage of grinding your own whole wheat is that you can buy wheat berries in bulk, and they last a long time in storage. Then, whatever wheat berry you fancy for your whole wheat, you simply take that one and grind it up, ready for use. 

For this recipe, I used white winter wheat berries, but you can use rye grains, dark winter berries, spelt, einkorn, or a mix of a bunch of different flours! Just keep in mind that the harder the berry, the longer it may take to grind into flour, especially if you don’t have a flour mill and have to use a food processor like me. 

What Can Whole Wheat Flour Be Used For?

Whole wheat can be used for anything you would use all-purpose flour for, but using whole wheat will mean extra fiber, protein, and healthy nutrients compared to the more refined all-purpose. I love a whole-wheat banana muffin, whole-wheat pancakes, and even whole-wheat chocolate cake! 

Do I Need Any Special Equipment To Make Whole Wheat Flour At Home?

Whole wheat grains can be hard to grind, so if you have access to one of those specialized grain mill/ flour mill appliances, that is the best way to get it done. However, a food processor or Vitamix will work if you do not. I used my 700-watt food processor, which took around 8 minutes of on-and-off blending. I assume the more powerful the blender, the faster it would be. A grain mill should be much faster than that. 

What You Need To Make Whole Wheat Flour At Home

• 2 cups of whole wheat grains (I used soft winter wheat)
• Food processor, blender or grain mill ( I used a food processor, but a grain mill would be best!)
• This will yield around 2.5 cups of flour.

How To Make Whole Wheat Flour At Home

Step 1: Add 2 cups of your preferred whole wheat berry to your food processor.  

Step 2: Blend on medium speed for 1 minute.

Step 3: Stop the blender after 1 minute and scrape down the sides if needed (you probably won’t need to as it is very dry).

Step 4: Blend for another minute on high.

Step 5: Keep blending in one-minute intervals until you reach a flour consistency. The time it will take depends on your food processor. Mine took around 7-8 minutes before I was happy with it. 

Step 6: Transfer it to an airtight container once it is ready. It can stay at room temperature for a couple of weeks or around one month in the refrigerator.   

Step 7: Use it to make anything flour-based. Cakes, cookies, pancakes, muffins, it will work in all of them. Enjoy!

Watch the Video Version…

Notes/Tips/Troubleshooting 

• The amount of wheat and the blender size matter. For my food processor, a minimum of 2-3 cups of wheat kernels/berries is best. Any fewer, and it won’t grind properly.
• If you plan to do this regularly, consider investing in an electronic grain mill. It’ll be much quicker and easier! 
• It is best to store the flour in the fridge for longevity and to ensure no bugs get into it. 
• It can be stored in the freezer for up to 3 months. 

Nutritional Facts

Per ¼ cup of whole wheat flour – Amounts will vary depending on which grain you use. 

140 calories

27 grams carbohydrate 

5 grams fiber

0 grams sugar

0.5 grams fat

6 grams protein

Glycemic index: 59-84

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