Stone ground flour,
grown and milled on
South African soil.

Our Story

Gideon, from the book Judges in the Old Testament, was threshing wheat in a winepress to protect his hard-earned harvest from the raids of the enemy. While he was taking action “the Angel of the Lord appeared to him, and said to him, ‘The Lord is with you, you mighty man of valor!’” (Judges 6:12). This is where the story of Gideon, a judge in his time begins and, in a sense, so too the story of Gideon Milling.

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How It All Started

Find out more about our roots, who we are, and why we do what we do.

Farming Philosophy

Our wheat comes from farms that use a rotational crop system without any genetic modification.

Growers' Journey

Share in the seasonal stories of the fascinating journey that our growers embark on every year.

How It All Started

Find out more about our roots, who we are, and why we do what we do.

Farming Philosophy

Our wheat comes from farms that use a rotational crop system without any genetic modification.

Growers' Journey

Share in the seasonal stories of the fascinating journey that our growers embark on every year.

Products

Our flour products are available in 1 kg, 2.5 kg, and 12.5 kg packets. Click here to see where you can buy our products.

Cake Wheat Flour
Cake
Wheat Flour
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White Bread Wheat Flour
White Bread
Wheat Flour
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Unsifted Whole Wheat Flour
Unsifted Whole
Wheat Flour
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Stone ground
Low heat grinding process
High nutrition retention
No GMO
No additives
No bleaching
No seasonal correctors

So, why stone ground?

What the experts have to say
There are many advantages to stone ground wheat flour. The endosperm, bran, and germ remain in their natural, original proportions. Because the stones grind slowly, the wheat germ is not exposed to excessive temperatures. Heat causes the fat from the germ portion to oxidize and become rancid and much of the vitamins to be destroyed. Since only a small amount of grain is ground at once, the fat from the germ is well distributed which also minimizes spoilage. Nutritive losses due to oxygen exposure are also limited by the fact that stone ground flour is usually coarser. As expressed in The Bread Book (Leonard, 1990), stone ground flour is preferred by many bakers and natural food advocates because of its texture, its sweet and nutty flavour, and the beliefs that it is nutritionally superior and has a better baking quality than steel-roller-milled flour.

Read the full research article here.

The Gideon Milling approach

We have invested in the best stone ground milling equipment used by reputable mills across the world that are famous for their high quality, tasty stone ground flour. Here is a list of why we believe in stone grinding our flour:

  • Healthy alternative due to high dietary fibres
  • Preserves natural flavour and goodness
  • Grinds all the natural vitamins, minerals, and ballast substances
  • It is the traditional grinding method
  • Allows baking without further processing
  • Stone ground flour has a larger surface increasing the ability to absorb liquid, giving an airy and elastic dough that is easy to work with
  • Our millstones are made exclusively from natural materials such as emery, flint, and magnesite

Recipes

Need inspiration? Look no further!

We have some great recipes on our website to inspire your next Gideon Milling creation. Our social media is also filled with more fantastic flour-based recipes.

Contact us

What people say about us

Our valued customers and partners are providing us with great feedback – take a look below.