Uploaded July 2026 | Updated September 2026, 1 week ago
👇You need to know this ⤵️
Fresh flour does NOT behave like commercial flour.
And that’s a good thing. Because commercial flour is killing your gut health.
And one of your gut's important jobs?
To process gluten.
Click here (soulyrested.com/fresh/) and I’ll get you started with my fresh flour tips and recipes, because...
Gluten isn’t the enemy.
Big Food is selling us dead flour stripped of natural nutrients and loaded with baking enhancements, created in labs, to give us unnatural results with our baking.
And Big Ag is improving their bottom line with ultra-hybridized wheat that’s grown with chemicals and (drum roll please) excess gluten potential.
Yes, friend, commercial flour is the enemy.
And no, fresh milled all-natural flour will never behave like commercial flour.
There’s a learning curve to fresh flour. And there are some enhancements to know about before you’ll make delicious food with fresh flour.
Click here to get started with my fresh flour tips and recipes 👇 soulyrested.com/fresh
For newbies with wheat berry questions, I highly recommend an amazing Hard White Heritage Grain for breads and, imho, the best ancient grain for all your other baking... Click here to get more info on that 👉 soulyrested.com/heritage
Make sure you’re following--I'll be sharing a dozen all-natural fresh flour enhancements you want to know about.
Send this to a friend who’s been struggling with carbs and doesn’t know why.
👇You need to know this ⤵️
Fresh flour does NOT behave like commercial flour.
And that’s a good thing. Because commercial flour is killing your gut health.
And one of your gut's important jobs?
To process gluten.
Click here (soulyrested.com/fresh/) and I’ll get you started with my fresh flour tips and recipes, because...
Gluten isn’t the enemy.
Big Food is selling us dead flour stripped of natural nutrients and loaded with baking enhancements, created in labs, to give us unnatural results with our baking.
And Big Ag is improving their bottom line with ultra-hybridized wheat that’s grown with chemicals and (drum roll please) excess gluten potential.
Yes, friend, commercial flour is the enemy.
And no, fresh milled all-natural flour will never behave like commercial flour.
There’s a learning curve to fresh flour. And there are some enhancements to know about before you’ll make delicious food with fresh flour.
Click here to get started with my fresh flour tips and recipes 👇 soulyrested.com/fresh
For newbies with wheat berry questions, I highly recommend an amazing Hard White Heritage Grain for breads and, imho, the best ancient grain for all your other baking... Click here to get more info on that 👉 soulyrested.com/heritage
Make sure you’re following--I'll be sharing a dozen all-natural fresh flour enhancements you want to know about.
Send this to a friend who’s been struggling with carbs and doesn’t know why.
