To make einkorn flour at home, run whole einkorn wheat berries through a stone burr mill, such as a Mockmill. Choose fine for pastry, medium for bread or coarse for cereal, then use the flour right away or store it cold. About 3/4 cup of berries yields roughly 1 cup of flour. Milling fresh preserves the bran, germ, fiber, and heat-sensitive carotenoids that give einkorn its golden color and nutrition.

I encourage home bakers to buy whole grains and mill their own flour. Freshly milled einkorn has a nutty, sweet aroma that you lose with bagged flour. Home milling is easier than you might expect. Einkorn has weak, delicate gluten, but fresh flour makes good baked goods when you learn how to handle it. I’ll walk you through the process, from measuring your berries to using the flour.

What you need to mill einkorn flour

• Whole einkorn wheat berries: Start with organic einkorn wheat berries, which store for years in their whole form.
• A grain mill: We use a stone mill on our farm. A stone burr mill is ideal for einkorn at home, too. Impact and stone mills both work, but stone mills give you fine control over einkorn’s delicate flour. Browse stone grain mills or look at the Mockmill 200 grain mill.
• A large bowl to catch the flour.
• A fine-mesh sieve or sifter (optional) for making a lighter, “all-purpose-style” einkorn flour.
• An airtight container for any flour you don’t use right away.

I recommend milling because fresh-milled einkorn retains the whole grain. You keep the bran and germ, along with the fiber, B vitamins and minerals. The heat- and light-sensitive carotenoids (especially lutein) give einkorn its golden color and antioxidant benefits. Those pigments and the germ’s healthy oils begin to degrade as soon as flour is milled and exposed to air. When you mill at home, you get nutrition and flavor that stored flour can’t give you.

How to mill einkorn berries into flour

1. Measure your berries. Weigh or scoop the amount you need (see the yield section below). I recommend milling only what you’ll use soon so the flour stays fresh.
2. Set the mill. Choose your grind setting using the details below. For most baking, start at fine to medium.
3. Grind. Pour the berries into the hopper and run the mill, catching the flour in a bowl. A quality home mill grinds a cup or two in about a minute. Einkorn’s small, hard kernels feed smoothly.
4. Sift (optional). For a lighter flour, pass it through a fine sieve to remove the larger bran flecks. I explain sifting below.
5. Use or store. Use the flour right away for the best flavor and rise, or store it airtight in the fridge or freezer.

Active time: ~5 minutes. Yield: ~1 cup flour per 3/4 cup berries.

How to choose a grind setting

Choose your grind setting for the texture you need and what you’re baking:

• Fine: This is closest to conventional flour and best for cakes, pastry, cookies, crepes and delicate bakes. On a Mockmill, use a tight, low setting.
• Medium: This works for bread, pancakes, muffins and pizza. It gives you some texture while keeping the flour easy to work with.
• Coarse: This gives you cracked, gritty flour and meal for hot cereal, porridge and hearty, rustic breads.

A tip specific to einkorn: because the grain is soft and the flour delicate, run a second pass if you want it especially fine. But don’t overheat the mill, since excess heat degrades those valuable carotenoids.

How sifting changes whole-grain flour

Straight from the mill, your einkorn flour is 100% whole grain, including the bran and germ, with maximum fiber and nutrition. To approximate a lighter, all-purpose-style einkorn flour, sift the fresh flour through a fine-mesh sieve to catch the coarser bran. You can save that bran to add back to hearty breads or sprinkle into oatmeal. I choose based on what the recipe needs: whole-grain flour makes denser, more nutritious bakes, while sifted flour makes lighter, more tender ones.

How many berries make a cup of einkorn flour?

A practical rule of thumb: about 3/4 cup of einkorn berries yields roughly 1 cup of flour. By weight, that’s approximately 150 grams of berries per 130 grams of flour. Milling doesn’t lose much mass, just changes the volume as the kernels break open and fluff up.

Quick reference:

Berries	Approx. flour yield
3/4 cup (~150 g)	~1 cup (~130 g)
1 1/2 cups (~300 g)	~2 cups (~260 g)
3 cups (~600 g)	~4 cups (~520 g)

Mill a little extra beyond what your recipe calls for, since sifting removes some volume as bran.

How to store fresh-milled einkorn flour

Freshness matters at our farm and mill because nutrient-rich flour oxidizes fast. Once the germ’s oils and carotenoids meet air, they start to degrade within days.

• Best: Mill just what you’ll use and bake within a day or two. Keep it at room temperature in an airtight container.
• Refrigerate: Up to about 1 week in a sealed container.
• Freeze: Up to 3 months, airtight; bring to room temperature before baking.

When you mill at home, you decide how long the flour sits before you bake with it. You can use it fresh and preserve its nutrition, which gives it an advantage over flour that’s been stored since milling.

How to bake with fresh-milled einkorn

Fresh einkorn flour bakes like einkorn always does, with the added benefit of freshness. Remember its defining trait: einkorn is a diploid ancient wheat (Triticum monococcum, 2n=14) with weak gluten that lacks the high-molecular-weight glutenin subunits of modern wheat. Here’s how I recommend handling it:

• Use less water: Start with about 15-20% less liquid than a modern-wheat recipe calls for; fresh whole-grain flour can absorb a touch differently, so add liquid gradually.
• Knead minimally: Overworking breaks einkorn’s fragile gluten.
• Proof gently and briefly: Einkorn ferments fast; don’t wait for a big doubling or expect dramatic oven spring.

You can use the flour in our fresh-milled einkorn bread recipe. Our full einkorn baking tips explain more about working with this wheat.

Frequently Asked Questions About Milling Einkorn Flour

Can you make einkorn flour in a regular blender or food processor?

You can make a coarse meal in a high-powered blender, but it won’t reach true fine-flour texture and tends to heat the grain, degrading carotenoids. I recommend a dedicated grain mill for finer flour that stays cooler and has a more consistent texture.

What’s the best mill for einkorn?

A stone burr mill like the Mockmill gives you fine control over einkorn’s delicate flour. You can adjust the settings from pastry-fine flour to coarse cereal.

How fine should einkorn flour be?

For most baking, I recommend a fine-to-medium grind. Go finer for pastries and cakes, and leave it coarser for hearty breads and cereal.

Is fresh-milled einkorn flour healthier than store-bought?

It retains more of the bran, germ, fiber, and heat-sensitive carotenoids and oils that degrade over time in stored flour. Yes, freshly milled flour is at its nutritional and flavor peak.

Does einkorn need to be sifted?

No. Straight from the mill, it’s a nutritious whole-grain flour. I recommend sifting only when you want a lighter, all-purpose-style texture.

To get started, choose our organic einkorn wheat berries, then use your fresh flour to bake your first loaf of einkorn bread.