Online Freshly Milled Whole Grain Workshop
Join our live online workshop & learn to bake bread, pizza, sourdough & more with freshly milled flour. Heal allergies, eczema & gut issues at home.
Within 3 days of milling, ~90% of flour’s nutrients start declining. So what about the flour sitting on your shelves?
Register once, get free 2026 access. We update regularly
Why This Workshop?
A close family member of mine struggled with allergies triggered by bread and bakery products. Another dealt with persistent eczema. Like many families, we relied on medications, hoping things would improve, but they didn’t.
Everything changed when I tried baking with freshly milled flour.
I ground whole wheat grains at home, baked my first loaf, and nervously waited to see how my family would react. To my surprise:
- No allergic reaction
- No new eczema flare-ups
- Better digestion and overall comfort
That moment changed everything.
What I Learned
Freshly milled flour is very different from store-bought flour. Just like a cut apple oxidizes and loses nutrients, flour begins to lose its nutritional value soon after milling.
According to experts, a significant portion of nutrients can be lost within just a few days.
Our Prophet ﷺ bought grains, not flour. Yusuf عليه السلام stored grains for 7 years — not flour.
Over the past 2 years, I’ve explored this journey deeply — through failed loaves, dry and dense breads, and trial and error. Now, I want to make this journey easier for you.
What You’ll Learn
- Introduction to freshly milled flour
- Types of wheat, millets, and traditional rice
- Wheat grain anatomy
- Understanding gluten sensitivity and allergies
- What is freshly milled flour (FMF)?
- Why flour should be used immediately after milling
- Differences between FMF and store-bought flour
- Methods of milling grains
- Nutritional comparisons
- How to identify good quality grains
- Industrialization and its impact on health
- Baking and cooking challenges with FMF
🍞 Recipes Included
- Soft sandwich bread
- Milk bread
- Sourdough starter (stiff & liquid)
- Sourdough bread
- Brioche / Sourdough Brioche
- Pizza / Sourdough Pizza
- Cinnamon rolls
- Sourdough Rotis / Tortillas
- Za’atar
- Millet rice & fermented drinks
- Idli & dosa batter
- Banana bread
- Barley and Black rice talbinah
- Brownies & cookies
- Biscuits & rusk
- Sourdough versions of all above
Why Join?
I wish I had someone to guide me when I started. This workshop is designed to:
- Save you time and frustration
- Help you avoid common mistakes
- Give you tested, reliable recipes
- Support you throughout your journey
- No additives are added in any of our recipes
- 1-year access to my continuously updated recipe collection
- WhatsApp group support to connect, learn, and grow alongside other sisters on the same journey
Workshop Mothers bakes
“When your food is right, you don’t need medicine. When your food is wrong, medicine doesn’t work.”
— Dr. Kader ValiJoin me and experience the difference of real, nourishing food made from freshly milled grains.
Let’s begin this journey together.
Reserve Your Spot
Saturday, 23rd May 2026
9 AM – 12 PM Qatar Time
Live on Zoom + Replay Access
Good for: Gut issues, skin problems, allergies, inflammation, joint issues.
Ideal for: Creating a healthy family.
Note: Not suitable for celiac disease
With Love, Dar Al Khubz
