I don't bake, partially because we don't need the carbohydrates and partially because it's not easy to "wing it" (on-the-fly substitutions, etc.) in baking recipes; the chemistry is fairly specific.
But I will note that a lowly sack of "I-made-it-from-scratch" white flour was, at one time in America, a "convenience food". Cooks no longer had to grind their own wheat into flour before doing something else with it.