Episode 480: Stone Milled Flour vs Standard

Naturally Nourished

Ali Miller RD

Nutrition, Health & Fitness:nutrition, Health & Fitness

4.7 • 668 Ratings

🗓️ 1 February 2026

⏱️ 58 minutes

🔗️ Recording | iTunes | RSS

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Summary

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 https://alimillerrd.com/products/digestive-basics-bundle Not sure if your gut is working for you or against you? Take our probiotic challenge https://alimillerrd.com/pages/probiotic-challenge-protocol Explore heirloom stone milled flour at bartonspringsmill.com 10% ALIMILLERRD off first order

Transcript

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0:00.0	Welcome to the Naturally Nourished Podcast that delivers cutting-edge food is medicine solutions for optimal health.
0:12.8	Ali Miller is a nutrition expert sought up by the media in America's top medical institutes
0:18.3	for her revolutionary functional medicine interventions.
0:22.6	From disease treatment to prevention, every episode will empower you with ways to put yourself
0:28.3	back in control of your health. Please know, the topics discussed are for educational purposes
0:35.1	only. Now welcome, Integrative Dietitians, Ali Miller, and her co-host, Becky
0:41.1	You. Welcome to the Naturally Nourished Podcast. You are joining me, Ali Miller, for episode 480
0:49.4	stone-milled flour. Is it time to bring back gluten with guest James Brown from Barton Springs Mill?
1:00.5	I am super excited to have James on here. Today's episode is kind of a less nerdy, maybe a little
1:07.8	bit more romantic one, if you will, especially a great listen for any of you
1:12.4	foodies. And I started eating Barton Springs Mill flour back two years ago when I was exploring
1:21.1	the idea of wanting to tolerate gluten for my 40th birthday trip in Europe. So when I was looking into the details of,
1:29.7	you know, let's first unpack why I don't eat gluten. One, glyphosate toxicity. Two,
1:36.5	synthetic enrichment. I don't like the folic acid, especially someone with MTHFR and genetic
1:42.9	needs with methylation. I always recommend avoiding any
1:46.9	synthetic enrichment. And it's important to note, you know, even your King Arthur flower or just
1:51.9	a certified organic flour, if traditionally industrialized and milled in such a way, is always still
1:58.2	going to be synthetically re-enriched. So those were two pain points for me
2:02.8	and then not to mention the role of gluten on the thyroid and the gut. So as I was exploring,
2:09.2	I found Barton Springs Mill, which is actually in my hill country area. I visited it. Brady and I took
2:17.1	a pizza class. I started to play with their flowers
2:20.5	and I can report that I have had great digestibility. I retested my TPO, which is my marker of
	...

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