About Our Flour
Tevah Flour Co. began with questions about one of the most ordinary ingredients in my kitchen. Those questions eventually led me to a stone mill, a bakery, and the flour I had spent years hoping to find.
I never planned to start a flour company.
For years, I believed gluten was the problem. I had been dealing with different symptoms that never seemed to fit neatly together, and after difficult pregnancies and a major decline in my own health, I knew I needed to start asking different questions.
That search eventually led me to learn about MTHFR and, rather unexpectedly, sent me down a rabbit trail about flour. I began reading about folate, enrichment, grains, and how modern flour is produced. The more I learned, the more I realized that flour was not nearly as simple as I had always assumed.
I started experimenting with fresh-milled whole grains and found that, for me, the experience was completely different from eating conventional enriched flour. I could bake bread again, enjoy it with my family, and return to something I thought I had lost.
01
A different starting point
One of the biggest surprises in my research was learning that all white flour produced and sold in Canada is legally required to be enriched. This includes organic white flour, something many people understandably never expect.
When white flour is produced, much of the bran and germ are removed. Along with those parts of the grain go fibre and many naturally occurring nutrients, so selected vitamins and minerals are added back afterward.
Why our flour is not enriched
Our goal was never to recreate another white flour. We wanted to make nutritious flour that baked beautifully without needing synthetic vitamins or minerals added afterward.
We begin with the whole grain and keep the bran, germ, and endosperm together, preserving the parts that naturally belong there from the beginning.
02
From questions to a stone mill
My experience with enriched flour became one of the reasons I wanted another option. Learning about MTHFR led me to look more closely at folate, synthetic folic acid, enrichment, and the ingredients I had been eating every day without thinking much about them.
Eventually, I purchased a traditional stone mill for my bakery and began learning how different grains behaved. I was not trying to prove that one method was right for everyone. I simply wanted to create the flour I could not find anywhere else.
What MTHFR has to do with our story
Learning that I carried an MTHFR gene variant became an important part of my own health journey. For me, conventional enriched flour and fresh-milled, non-enriched flour were very different experiences.
Everyone's body and health history are different, but I believe people deserve clear information so they can make informed choices about the foods they bring into their homes.
03
Why we use a traditional stone mill
I do not believe stone milling needs to become a contest against every other kind of milling. I chose it because I loved the flour it allowed me to make and the control it gave me over the finished texture.
Our mill grinds the complete grain between stones in small batches. The quality of the grain, the way it is handled, and how the finished flour is blended all work together to create flour that is nutritious and enjoyable to bake with.
Does stone milling preserve more nutrients?
The greatest nutritional difference comes from keeping the whole grain, rather than from claiming that one mill automatically preserves everything better than another.
Stone milling is the tool that allows me to work with the entire grain and create the flour textures and blends I want for everyday baking.
04
Fresh-milled flour does not spoil overnight
One of the most common ideas surrounding fresh-milled flour is that it has to be used immediately or it will quickly become unusable. That has not been my experience, and it is a much more nuanced story than that.
Like other real foods, flour changes gradually over time. Its flavour becomes softer and some naturally occurring vitamins are more delicate than others, which is why fresher flour is often preferred. Properly stored flour, however, remains useful well beyond the first few days.
How long does our flour keep?
For peak flavour and nutritional quality, we recommend using our flour within six months. It can also be refrigerated or frozen for longer storage.
Some bakers even prefer allowing newly milled flour to rest before using it, especially for bread. Fresh milling is not about racing the clock. It is about beginning with flour at its best.
05
Flour for real kitchens
Once I began milling, I quickly learned that every grain behaved a little differently. Some were wonderful for bread, while others created tender muffins, soft tortillas, chewy pizza crusts, cookies, or beautiful fresh pasta.
Rather than expecting every customer to figure that out alone, I began creating signature blends based on the recipes I had developed in my bakery. The purpose was not to make fresh-milled baking more complicated. It was to make it easier.
06
What if conventional flour does not agree with me?
Many people tell me they can eat bread while travelling, or that one type of flour bothers them while another does not. There may be many reasons for those experiences, and there is not one explanation that applies to everyone.
What I can offer is a clearly made alternative: whole-grain flour made from Canadian organic grains, with no enrichment and nothing unnecessary added during milling.
What about gluten intolerance?
Our flour still contains wheat and gluten, so it is not suitable for anyone with celiac disease or a wheat allergy.
For people who are still trying to understand their own experience with conventional flour, I hope our approach offers another option to explore and another way to think about what flour can be.
We are not trying to recreate another white flour.
Our goal is to make nutritious whole-grain flour that performs beautifully without needing vitamins, minerals, bleaching agents, or other ingredients added back afterward. We begin with the complete grain and work from there, creating flour that belongs in ordinary family kitchens and the recipes people already love.
Canadian grain, milled in Cherryville
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.
My hope is simply to show people that there is another way.
I know what it feels like to be frustrated, to avoid foods you once loved, and to keep looking for answers when nothing seems to fit. I cannot promise that one flour will be right for every person, but I can make the kind of flour I spent years wishing someone else would make.
Tevah Flour Co. exists to make real, nutritious flour more accessible, to help people understand what is in the food they eat, and to bring confidence and joy back into everyday baking.