Episode 480: Stone Milled Flour vs Standard

Are you gluten-free or not tolerating gluten and wondering why? Have you heard the sourdough craze and are curious about the differences of heirloom vs. conventional gluten grains? In this week’s podcast, Ali interviews James Brown or Barton Springs Mill about stone ground flour and heritage whole grains. In this episode you will learn about the industrial agriculture growing and harvesting process including the use of glyphosate and other chemical additives and how to shop for truly chemical-free flour. James shares the story of partnering with American growers and the importance of relationships with real food farmers to fix the broken food system. In this episode you will learn about the grain milling process and why synthetic enrichment is seen in most-flours including those certified organic. Learn how stone milling retains bioavailable nutrients, enzymes, and other key players in enhancing digestibility and nutrient density. Ali and James talk about best uses of stone milled flours and how to adjust recipes for best outcomes as well as their favorite blends from Barton Springs Mill. Links from this episode: Use our Digestive Basics to support optimal digestion and reduce bloating Not sure if your gut is working for you or against you? Take our probiotic challenge Explore heirloom stone milled flour at bartonspringsmill.com 10% ALIMILLERRD off first order

You can listen to Episode 480: Stone Milled Flour vs Standard online on Radio and Podcast. Open the player on this page to stream the available audio.

Episode 480: Stone Milled Flour vs Standard is an episode from Naturally Nourished by Ali Miller RD.

This episode is 57:45 long.

This episode was published on Feb 1, 2026.

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