Make flour

How much grain for the flour you want

Whole-grain milling is nearly 1:1 by weight. Sifting changes the yield. Protein is a percentage of the flour — want more, add vital wheat gluten, or mill a stronger berry. Protein & calorie sources →

Miller’s desk

Grain to flour

Whole grainFlour type

Flour you want (g)Blend a second grain

Vital wheat gluten booster

Target protein %Target gluten %VWG protein %

Most bags of vital wheat gluten are 75–80% protein. The booster is added on top of the flour, not swapped in.

Dent Corn

Whole-grain flour · No gluten

Whole grain needed: 505 g
Flour you’ll get: 500 g
Bran left behind: 0 g
Protein in that flour: 44 g · 8.8%
Natural gluten: 0%
Add VWG: 33.9 g
After VWG: 13% protein · 4.6% gluten

About 3.2 cups of berries → 4.1 cups of whole-grain flour. Whole-grain milling is essentially 1:1 by weight; sifting is where you lose bran.

How to mill it

Impact mills spark on bone-dry corn — a stone mill is kinder.

Coarse for grits/polenta; fine for cornbread flour. Two-pass is ideal.

Tempering: Dry mill. For masa, nixtamalize first, then grind wet on a different mill.

Everything the berry holds — bran, germ, and endosperm. Mill 1:1 by weight. Use within days, or freeze.

Milling 101 →

Next: bake it

Pick a loaf for this flour

13% protein after VWG · Dent Corn whole-grain flour. Sandwich loaf, focaccia, sourdough — the kitchen will scale dough, hydration, and times to this mix.