Simply put, stone ground flour is flour that is made when a miller grinds the grains between two stones (of whichever size and ridges). The alternative way to obtain flour is through an industrial milling process, where grain goes through a series of metal rollers (both fast or slow rolling).
However, there are three main ways in which stone ground flour is better for you:
1. The stones in a stone mill stay cold whereas the metal rollers in an industrial mill get extremely hot. The heat effectively “burns” out some important nutrients before the flour is bagged.
2. Stone mills produce whole grain flour and then process it (sieve it) to make white flour on demand. Industrial mills produce white flour and then process it (add germ and bran back in again) to produce whole grain flour on demand. In this process there is no way to guarantee that whole grain flour is actually whole grain.
3. Because stone mills produce whole grain flour, the ground endosperm (the white bit) has the benefit of being ground along side the oily germ during the whole process. The ground endosperm thus absorbs some of the oils and nutrients of the germ. Because industrial mills begin removing the germ and the bran at the beginning of the process, the ground endosperm has less opportunity to mingle with the oily germ and, thus, absorbs little of the nutrients contained in it.
The most interesting thing about stone milled flour is its colour. White stone milled flour is not white. It is beige. Unbleached, colour impacted by tiny little bits of bran and germ, stone milled flour is often beige. It tastes great, it’s good for you, and it is as nutritionally beneficial as it can be.