One of the main problems with flour is the wheat that is being ground. There have been so many genetically modifications to wheat that the body can’t really process it very well. I would experiment with the type of wheat that you grind. I don’t think that all wheat is bad, I am aware of what wheat you have.

This is where the experimenting comes in. Give your body a break for 6 weeks with no sugar and flour. Then reintroduce the ground wheat that you prepare and then see what happens on the scale and how your body feels.