The box-mix baker
Sarah
Loves food, people, and dreaming big. She ate out three meals a day until 2020, when restaurants closed and a pantry of canned green beans and popcorn sent her looking for a better way.
Read Sarah’s storyWhy Unsifted Was Created
Our fresh milled flour story
Welcome to convenient nutrition your family will love
Have you ever experienced something so wonderful you couldn’t help but share it with others? That’s how real bread is for me.
The first day I tried it, I knew there was no going back. It was like my eyes were opened, and foods that used to have a hold on me suddenly looked fake. For me, real bread meant more energy, clearer thinking, and feeling satisfied without the carb crashes, headaches, and bloating I’d come to expect. I didn’t realize how sick I was until I felt well. Taste and see for yourself.
Sarah, co-founder
Milling sounded so intimidating at first, but it’s as simple as the push of a button. God has gifted us with a vision to make whole grains convenient and accessible for everyone, regardless of experience level. You don’t need more time. You don’t need more baking experience. We are a come as you are business.
As seen on
- Founded in Kansas in 2020
- Built by two engineers
- For every experience level
- Come as you are
Meet the founders
Two founders, opposite ends of the baking spectrum
Keira is a lifelong baker, the type of person who makes cinnamon rolls from scratch for all her coworkers each Christmas. Sarah, on the other hand, sometimes struggles with box-mix brownies! What we love about our stories is that we’re at opposite ends of the baking spectrum, yet whole grains have fit easily into both of our lives. We hope that between the two of us, you’ll see how whole grains might fit into your life too.
The lifelong baker
Keira
Raised in a house of bread making, a professional-kitchen intern in college, and wired to simplify. She wanted the baking she loved to be life-giving for her family.
Read Keira’s storyWe’re both engineers. We love details and data, but we fully realize not everyone does. So we did the research, so you don’t have to.
Why we’re called Unsifted®
Nothing sifted out: truth, flour, and self
Unsifted® stands on three parts. Together they’re the heart of our mission, and the reason behind our name.
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Unsifted® Truth
We believe the Bible is completely true. All of it, all the time. It interprets itself, and it’s the ultimate truth. We don’t sift out the parts that feel inconvenient.
02
Unsifted® Flour
Commercial flour sifts away the bran and germ to leave light, white flour. We keep the whole grain (bran, germ, and endosperm) so you get the fiber and the goodness God put in it. Just like truth, you need all of it to be nourishing.
03
Unsifted® Self
It’s tempting to sift out the parts of ourselves that feel too vulnerable or not good enough. Building Unsifted® taught us that we’re completely different in almost every way, and both of us are valuable. No performance, no mask. When we show up whole, as God created us, we’re more useful to the body as a whole.
Unsifted® truth. Unsifted® flour. Unsifted® self. That’s who we are, and it’s what we hope you find here too.
Sarah, co-founder
Sarah’s story
Sarah’s fresh milled flour story: from eating out to Bread Evangelist
My family has fondly told me, “Sometimes people want a dose, not a douse.” I have yet to perfect the dose mentality, but I hope this story brings you encouragement and confidence as you consider milling for yourself.
I love food. And eating out. For most of my adult life, I ate out three meals a day. People regularly called me for restaurant recommendations, and I’d earned the nickname “Yelp.” I’d buy breakfast from a local coffee shop, order lunch from the grill at work, and then treat myself to something delicious on my way home. I know, I know, that’s so expensive! Which is true… but I was not much of a cook, and restaurants worked great for my single-income-no-kids lifestyle. When COVID hit, that all changed. Suddenly restaurants, my nourishment lifelines, were closed. Faced with a pantry of canned green beans, popcorn, and four boxes of cereal, I genuinely did not know how I was going to feed myself while the world was shut down.
My first thought was to call my manager, who happens to be a national trivia champion and a bit of a survivalist. I knew he would have an idea for me.
“No civilization has ever survived without a grain source.”
Read the rest of Sarah’s storyShow less
I remember him explaining that wheat is the primary grain in America, and most of our foods are made with some kind of wheat. “The best thing you can buy is flour. There are lots of things you can make from it. For bread, all you need is flour, salt, and water, so if you had to survive, you could with just three ingredients.” (This might not be an exact quote, but you get the idea.)
Now, I have LOVED bread my whole life. I can vividly remember the first time I had a famous restaurant’s cheddar biscuits. I shamelessly polished off 15 of them. I was blessed with a fast metabolism, and I absolutely indulged in my younger years. As I got older, I started to experience “carb consequences”: headaches, bloating, and weight gain. I’d made a conscious effort to avoid bread for the past few years. So when my manager told me to make bread, I dreaded the consequences, but I figured it was better than starving. (I may have been a little dramatic in my thinking, but we didn’t know what we were in for with the lockdown…)
Unfortunately (or fortunately), I was about the last person in America with the idea to buy flour. It was sold out in all my local stores! Back to square one, I called my manager again.
“Well, you do live in the breadbasket of America. Why don’t you just buy some wheat from a farmer and make your own flour?”
Make my own flour? Are you kidding me? I immediately pictured large millstones, cows, and a long pole with water buckets on either end draped across my shoulders. Milling my own flour sounded ridiculous. I was sure it would be a time-consuming, tedious process, and I didn’t even know what to do with the flour once I had it. Things were looking bleak. I was now on a mission to find wheat from a farmer I’d never met, grind it into flour using a tool I didn’t have, and then bake it into a food that would make me gain weight and get headaches. Still, better than starving.
What happened when I started milling my own flour
What happened next was nothing short of miraculous. Through a series of God-orchestrated events, this non-baker started researching whole grains. I learned that whole wheat berries are packed with fiber, protein, vitamins, minerals, and antioxidants, and that much of that goodness gets sifted out of refined flour. I read study after study, plus hundreds of testimonials from people who said whole grains had changed the way they felt. After all my research, I had to try it… but I was a bit suspicious. I’m not a baker (box mixes are my go-to), and most of the “whole grain” bread I’d eaten in my life was dry and didn’t taste very good. No matter how healthy something is, if it doesn’t taste good, I won’t eat it!
The second problem: I didn’t know how to mill. Thankfully, with the WonderMill® Electric Grain Mill, making fresh flour is as simple as the push of a button. It mills about a cup of beautifully fine flour in under 15 seconds, faster than I can take the eggs out of the fridge! There’s nothing to be nervous about. God also put two incredible ladies into my life who’d been milling since the early ’90s. They taught me amazing lessons about whole grains, bread, and the true Bread of Life. I admire them both so much and couldn’t be more thankful to know them.
I started milling my own flour in April and have been eating three to five servings of delicious whole grains a day ever since (and by delicious, I mean cinnamon rolls, bread, tortillas, muffins, and cookies!). I noticed an immediate difference in my health: no carb crashes, no headaches, no bloating. In fact, at my last physical (just three weeks into my whole grain eating), I had lost 6 lbs. of body fat and kept the same muscle as the year before. My inflammation had dropped in half, my liver was twice as healthy as it was in 2019, and every metric affected by diet was PERFECTLY normal! My doctor was shocked.
“You must be eating real food.”
She was right. I had no idea real bread and whole grains could be not only delicious, but give me such amazing health results.
Becoming a Bread Evangelist
From that point forward, my life could be summed up in two words: Bread Evangelist. I couldn’t stop sharing bread with people I loved (and anyone else who would listen!), and so many of them loved it as much as I did. The problem was, I couldn’t make enough bread for everyone, and there really wasn’t an easy way for them to start milling themselves. It had taken me months of research and far too much money to start my milling journey. That’s WAY too high a barrier. I started Unsifted® so the people I love could easily enjoy the gift of whole grains. I could do the research and build the supply chain to help feed others real bread that truly satisfies. My goal is to make whole grain baking as easy (and delicious) as box-mix brownies, so that anyone and everyone can enjoy it.
Perhaps the most amazing part of all of this is that once people taste the bread and see for themselves how delicious it is, they immediately think of who else would love it: a mom, a dad, a neighbor down the street. I’m convinced that real bread makes you more generous, more compassionate, more selfless. It’s been a wonderful thing to watch, time and time again. There is so much more I would love to share with you, but I’ll save some of it for another time.
Before Unsifted® began, I prayed that God would put me to use, that my life would be of value to help others. I believe God gifted me with a vision for Unsifted® to do just that. My prayer is that your life would be blessed by the nourishing gift of whole grains, and that you would know with certainty the depth of God’s love for you. Come as you are.
With love, Sarah
Keira, co-founder
Keira’s story
Keira’s story: from acid reflux to fresh milled flour
This is never something I expected to be writing, largely because I feel awkward and uncomfortable selling anything. And yet, God has changed me and my dreams.
Neither Sarah nor I could have personally orchestrated or planned all the details leading up to the creation of Unsifted®, or since then, so we never want to take credit for them. This is all a gift. Anyone willing to journey with us and support this business is a gift. Truly, thank you!
I’m a mom of four kids, and I was raised in a house of bread making, but for most of my life, bread didn’t love me back. Then came the spring of 2020, when I began milling my own fresh flour and finally felt relief, without medication. This is my story, not medical advice. Always talk with your doctor before changing any medication.
“My love for baking actually turned into a life-giving food source for my family.”
Read the rest of Keira’s storyShow less
This is an idea and dream that God put in our hearts and wove together with so many details from our pasts. Serioussssllly, who would have thought that in college God would give me an internship in a professional kitchen in Jacksonville, FL, to teach me more of the art of baking? Or a passion, years before, for photographing my family that could now be used for food photography? Or that my husband’s kitchen remodel would make a wonderful photo backdrop? For however long this story of Unsifted® exists, it’s a story of God’s continual mercy and kindness as He “unsifts” me, showing me who He created me to be and the kindness He has for His people.
When the bread I loved didn’t love me back
So how did I get interested in fresh flour? I had been experimenting with sourdough (like millions of others in the pandemic!) because for most of my life I’ve had chronic GI issues. When I was little, I remember crying after meals and waking up at night with stomach aches. For the last 17 years, I’ve struggled with severe acid reflux that turned into GERD, and for more than 12 of those years I relied on a strong prescription to make it manageable. I usually felt bloated and had regularity issues, all of which was only made worse by eating normal breads. I was even hospitalized with gastritis for a few nights several years ago. In summary, I was in chronic stomach pain and stuck on medication to make it tolerable.
Okayyy, back to the story. I was wondering if sourdough’s fermentation would help, since so many people find it easier on the stomach. I had all the symptoms of gluten intolerance, so when sourdough didn’t do the trick, I was bummed. It was better, but not good enough. I was still in pain.
“Stop eating them,” you say. Thanks, good suggestion. I was severely cutting back on breads, but the problem is that I was raised in a house of bread making. Baking is in my DNA and in some of my favorite memories. I couldn’t bear the thought of raising my kids in a house with no muffins or breads. That just didn’t feel like home to me. Soooooo, while commercial breads didn’t love me back, I loved them, so I was trying to eat them only very minimally, not cut them out completely.
Enter April 2020. It was in this wonderful month that I began milling my own fresh flour and my love for baking turned into a life-giving food source for my family. AND it’s when I finally felt relief, without medication.
This is my story, not medical advice. Always talk with your doctor before changing any medication.
Enter my friend, Sarah, and a WonderMill® grain mill
Like I mentioned, a lot led up to April. I’d been researching einkorn and health in general, but with young kids, I didn’t have time to follow through on what to do next. Enter my friend, Sarah. She called and told me about all the research she’d done on mills and whole grains, and about the last two WonderMill® mills available for sale during the pandemic (that she could find). After more research and discussion, my husband and I agreed to try it in hopes of better health. I’ll be honest with you: it was a lot for us at the time. We spent tons of time figuring out how to get the right kinds of grain to Kansas City, what recipes to use, and how to buy grain in bulk, all at the same time. We bought over 18 gallons of grain without even knowing if we liked it! It felt risky.
This is actually where one of the driving motivations of Unsifted® was born. Sarah and I want to remove the barriers to entry so more people can experience this goodness. We want to make it ridiculously easy, so you don’t have to repeat all the research we’ve done. We are both engineers and love details and data, but we fully realize not everyone does.
Whole grain baking: 100% whole grain everything
I digress. Over my first two months of milling, I lost 9 lbs., my body composition changed, and for the first time in years I was regular. People couldn’t believe it came from eating more bread! After feeling such a change in my own body, I became more and more passionate about sharing whole grains with everyone I knew, partly because of the disconnect between what the world screams about bread and what we experienced. For us, the difference between refined flour and fresh whole grain flour was night and day. Refined flour has the bran and germ sifted out, and much of the fiber and nutrients go with them. And plenty of store-bought “wheat” bread is still made mostly with refined flour. A “wheat” or “multigrain” label doesn’t mean whole grain.
I didn’t think I liked whole wheat anything, because I equated it with a bitter taste and dry texture, so I always had to add in half all-purpose flour to make it tolerable. It turns out what I’d been tasting was stale flour. So I never would have expected to be obsessed with milling my own flour and eating 100% whole grain EVERYTHING, but here I am! It has been so fun to see my kids love eating what I make, and to know it’s nourishing them well, so I feel no guilt giving it to them. Everything I make now is so much more filling.
It still feels weird to say that I mill my own flour and use it for everything my family eats. I picture a hand crank… haha. Wrong! Instead, it’s super easy… and super tasty… and lets my family and me enjoy tons of bread I feel good about. Sound too good to be true? I understand. It’s my story, and sometimes I still have a hard time believing it. But I love it, and I want you to, too. There’s so much more I could share (I’m just so passionate about this!), but I’ll leave that for our Instagram and the other pages of this website.
With love, Keira
Why we started Unsifted® in Kansas
We did the fresh flour research so you don’t have to
Getting started was the hardest part for both of us: months of research, grain from all over, and recipes that didn’t tell you how much to mill. So we set out to remove every barrier and make fresh flour baking ridiculously easy. Today we do it from our home base in Lenexa, Kansas, just outside Kansas City.
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Two wheat berry blends, no guesswork
Our Basic Blend is a blend of wheats that mills into a high-protein bread flour. Our Dessert Blend mills into a light, fluffy pastry flour.
Why two wheat berry blends are all you need02
Fresh flour recipes that do the math
Every Unsifted® Recipe Card tells you exactly how much grain to mill, so you mill just what you need.
Browse free fresh flour recipes03
A guide from unboxing to first bake
Step-by-step emails from us, the Unsifted® Getting Started Guide, the Unsifted® Collective, and real people who answer your questions.
The easiest way to start home milling“My goal is to make whole grain baking as easy (and delicious) as box-mix brownies.” Sarah
Our faith
Our prayer for you
What I love most about our stories is the way God has used whole grains to draw us closer to Himself, shining light into our fears and doubts and replacing them with freedom and trust. We have learned over and over again that God’s purposes are not hindered by our imperfections, and His power is truly made perfect in our weakness. He continues to weave our inadequacies into a tapestry of grace, and His provision humbles us daily.
Our prayer is that through Unsifted® you would experience God’s goodness and love, His provision, protection, and perfect design. We pray that God would be glorified by this business and that through the nourishing gift of whole grains you would experience the true Bread of Life and Life Abundant. Taste and see!
From our bakers
“Pretty much the best news ever!”
“I am still pretty new to fresh milling and I have loved everything I’ve made from Unsifted®! Their recipes are so detailed and helpful and also beautiful. Everything we’ve made has been delicious! They are also super responsive anytime I’ve had questions. Our favorites so far are the bagels which were better than any bagel I’ve ever had and the drop biscuits in several different flavors. I bought the whole recipe set and can’t wait to try them all! We have loved enjoying all the bread products knowing how healthy they are for us! Pretty much the best news ever!”
We fully recognize that every body is different, so results vary, but this is a recurring theme in our reviews. Read Unsifted® Starter Kit reviews.
Want to feel the difference too?
Everything you need to start milling your own flour, in one box
Our Unsifted® Starter Kit has everything you need to mill and bake with fresh flour at home: a home grain mill, wheat berries, and recipes written for fresh flour. We designed it to make fresh flour baking as easy as possible for our families and the people we love, and we’re thrilled to share it with you. Whatever your baking experience, it’s the easiest way to dive into milling.
- WonderMill® Electric Grain Mill to mill fresh flour at the push of a button
- Unsifted® Basic Blend, a blend of wheats that mills into a high-protein bread flour
- Unsifted® Dessert Blend, which mills into a light, fluffy pastry flour
- Unsifted® Recipe Cards: the Starter Series has close to 40 total recipes on 5 cards
- Unsifted® Getting Started Guide, with QR codes for short videos
- Unsifted® Prime Pack to prime your new mill
- The Unsifted® Collective, our community for coaching and encouragement
- Step-by-step emails from Sarah & Keira after your kit arrives
Keep learning
Passionate about fresh milled flour
There’s so much research about whole grains and health, and milling them into fresh flour is one of the best ways to enjoy all their goodness. Dig into what helped both of us so much.
Fresh milled flour benefits
Why so many families start milling whole grains at home.
Learn moreFresh vs. refined
What whole grain flour keeps that refined flour sifts out.
See the nutrientsWhy two blends
How we took the guesswork out of choosing grains.
Meet the blendsFree recipes
Fresh flour recipes you can bake this week.
Start bakingQuestions
About Unsifted® and our founders
Who founded Unsifted®?
Unsifted® was founded in 2020 by Sarah and Keira, two engineers and friends from Kansas. Sarah is a self-described box-mix baker, and Keira is a lifelong baker. They both started milling their own flour in April 2020.
Where is Unsifted® located?
Our home base is in Lenexa, Kansas, just outside Kansas City. We serve customers across the country, and local pickup is available in Lenexa. See local pickup details.
Why is it called Unsifted®?
Because nothing is sifted out. Unsifted® stands on three parts: unsifted truth (we believe the Bible is completely true), unsifted flour (we keep the whole grain: bran, germ, and endosperm), and unsifted self (showing up whole, as God created us).
Do I need baking experience to mill my own flour?
No. We’re a come as you are business. Milling is as simple as the push of a button, and every Unsifted® Recipe Card tells you exactly how much grain to mill. Sarah started out as a box-mix baker!
What’s the easiest way to start milling your own flour?
Start with the Unsifted® Starter Kit. It includes the WonderMill® Electric Grain Mill, both Unsifted® Blends, Unsifted® Recipe Cards, the Unsifted® Getting Started Guide, and the Unsifted® Prime Pack, plus step-by-step emails from Sarah and Keira after your kit arrives. Read the easiest way to start home milling.
Which wheat berries should I use for fresh milled flour?
Just two. Our Basic Blend is a blend of wheats that mills into a high-protein bread flour, and our Dessert Blend mills into a light, fluffy pastry flour. Every Unsifted® recipe tells you which one to use. See why two blends are all you need.
From our kitchens to yours
Thank you for reading our stories
Have a wonderful day!
“…It is written: ‘Man shall not live on bread alone, but on every word that comes from the mouth of God.’”
The stories on this page are Sarah’s and Keira’s personal experiences. Every body is different, and individual experiences vary. Information published by Unsifted.com is no substitute for medical advice. For questions or concerns, please consult your health care provider for your own specific nutritional and medical needs. For more information, please visit our disclaimer page.