About Our Flour
We make fresh stone-milled, whole-grain flour from Canadian organic grains, carefully milled and blended for the way people actually bake. Our flour is never bleached or enriched, contains no added folic acid, and is made to keep the naturally occurring goodness of the grain while still giving you beautiful results in the kitchen.
Because keeping the whole grain was only half of the goal. I also wanted soft bread, tender muffins, beautiful cookies, chewy pizza, and flour that felt genuinely good to bake with.
Ten years ago, I had to stop eating wheat.
For years, I believed gluten was the problem. Eventually, though, I started asking different questions about flour itself: how it was processed, what was removed, what was added back, and why the flour on the grocery-store shelf looked so different from the grain it began with.
That search introduced me to fresh-milled whole grains. I bought a mill, started learning how different grains behaved, and slowly brought wheat back into my own kitchen. Eventually, I built a bakery around fresh-milled whole-grain flour.
That question became Tevah Flour Co. I wanted the nutrition and character of the whole grain, but I also wanted flour that was soft, versatile, approachable, and made for the foods people actually love to bake.
What MTHFR has to do with my story
Learning that I carried an MTHFR gene variant became an important part of my own health journey and led me to look much more closely at folate, synthetic folic acid, enrichment, and the foods I had been eating every day without thinking much about them.
My experience is my own and everyone's body is different. But it changed the questions I was asking about flour and ultimately became part of the reason I wanted to create a clearly made, non-enriched alternative.
01
Why take it apart in the first place?
A wheat kernel already comes with three parts: the bran, germ, and endosperm. Together they contain the fibre, protein, vitamins, minerals, oils, starches, and other naturally occurring components that make wheat what it is.
Refined white flour is different. During milling, much of the bran and germ are removed. In Canada, white flour sold for consumption is then legally required to be enriched with selected vitamins and minerals, including folic acid and iron.
Why is white flour enriched in Canada?
Canadian food regulations require white flour to contain added thiamine, riboflavin, niacin, folic acid, and iron.
Enrichment adds selected nutrients to refined flour. Our approach starts somewhere different: rather than trying to recreate white flour, we begin with the whole grain and make that the flour we want to bake with.
02
Whole grain, milled with intention
We mill our grains in small batches on a traditional stone mill, working with the whole kernel rather than starting with a refined white flour.
But simply keeping the whole grain is not enough for me. Texture matters. How the grain is milled matters. How the finished flour feels in your hands and behaves in your recipe matters.
I mill with the goal of creating a fine, silky-soft flour that still gives you the character and nutrition of whole grain without feeling coarse or difficult to use.
Why do we use a stone mill?
I chose stone milling because I love the flour it allows me to make and the control it gives me over texture, grain selection, and small-batch production.
The nutritional foundation of our flour comes from using the whole grain. Stone milling is the tool that lets me turn those grains into the flour I want for everyday baking.
03
Not every wheat should do every job.
Once I started milling, I discovered very quickly that different grains bring completely different strengths to the kitchen.
Hard wheats give bread strength and structure. Softer wheats bring tenderness to cookies, muffins, cakes, and everyday baking. Spelt, durum, and other heritage and ancient grains add their own flavour, texture, colour, and baking characteristics.
That is why our Signature Flours are blends. I combine grains intentionally around the food you are trying to make, rather than expecting one wheat to do everything perfectly.
04
Whole grain does not have to mean heavy.
Whole wheat has earned a reputation for dense bread, dry muffins, coarse texture, and baking people eat because they think they should. I wanted something very different.
I wanted soft sandwich bread. Tender cookies. Fluffy pancakes. Beautiful muffins. Stretchy pizza dough. Pasta, naan, tortillas, biscuits, and everyday recipes that happened to be made with the whole grain.
So instead of trying to make whole grain behave exactly like refined white flour, I learned how to work with it: choosing the right grains, milling them finely, blending them intentionally, and developing recipes around what whole grain does beautifully.
05
Fresh-milled flour does not spoil overnight.
Fresh-milled flour is often talked about as though it must be used immediately. That has not been my experience, and I think the reality is much more practical.
Flour changes gradually over time. Freshness matters for flavour and quality, but that does not mean you need to race home and bake the moment your flour is milled.
Our flour is milled in small batches, packaged fresh, and designed to fit into a normal pantry and a normal baking routine.
How long does our flour keep?
For peak flavour and quality, we recommend using our flour within six months and storing it somewhere cool and dry.
Refrigeration or freezing can extend storage further. Fresh milling is not about racing the clock. It is about beginning with flour that has not already spent months or years sitting in a supply chain before reaching your kitchen.
06
Nothing added back because we did not start by making white flour.
Our flour is never bleached and never enriched. We do not add folic acid, bleaching agents, preservatives, or unnecessary ingredients during milling.
We begin with Canadian organic grain and make flour from the grain itself. That sounds remarkably simple because, really, it is.
Is your flour gluten-free?
No. All of our flours contain wheat and gluten and are not suitable for anyone with celiac disease or a wheat allergy.
We do regularly hear from people with non-celiac gluten or wheat sensitivities who are surprised by their experience with our flour. Every body is different, so we do not make promises about how someone will respond, but those conversations are part of why I believe people deserve more choices in the flour aisle.
What if whole grain is not the compromise?
Wheat already comes to us as a remarkably useful whole food. Our job is not to strip it down until it becomes something else and then try to rebuild it afterward.
Our job is to learn how to use the grain well.
That means embracing whole grain, understanding what different wheats bring to the kitchen, milling them thoughtfully, and creating flour that keeps what we value about the grain while still making really beautiful food.
Canadian grain, stone-milled in the Okanagan
We source our grains through Fieldstone Organics Granary and mill them in small batches here in Cherryville, British Columbia.
We are working toward organic certification for our own milling operation. In the meantime, every flour begins with Canadian organic grain and is milled without enrichment, bleaching agents, preservatives, or unnecessary additives.
I made the flour I wished existed.
I wanted whole-grain flour that kept what I valued about the grain without resigning myself to heavy bread and disappointing baking. I wanted flour that was never enriched or bleached, that did not require me to own six kinds of wheat just to make dinner, and that actually felt wonderful to use.
So that is what I learned to make.
Tevah Flour Co. exists to make fresh stone-milled whole-grain flour more accessible: thoughtfully sourced, intentionally blended, and created for the bread, cookies, pancakes, pizza, muffins, pasta, and everyday food people already love.
Whole wheat never tasted so good.