Describing the Difference for the Unfamiliar

I've never been blessed with a mill for grinding grains in my home. Growing up, my parents did make many things from scratch, but never went so far as to grind their own flour. Once I lived on my own for a few years, I'm afraid to say I wasn't focused nearly so much on back to the land or clean ingredients. After marriage, other expenses always had my attention. Even now I have a laundry list of things ahead of getting my own mill.

That list, however, is subject to change. Different factors motivate me over time and a strong description can go a long way to driving an urge to upgrade its position in the ranks. Because of this and with so many eyes focused on bread this week, I am hoping that some of you who've already made the transition from store-bought flour to home-ground grains can offer your best descriptions of the difference it has made for you using your own grinder to have fresh flours and other products. The more vivid of a picture you can paint in terms of tastes, textures, and smells, the better.

I grind grains in a Vitamix. It isn't the best set-up, so I also buy some flours. I think the flavors are worlds apart, like tasting asparagus fresh from the garden vs store-bought that's been sitting on the shelves for awhile.
Store-bought wheat flour tastes slight bitter to me. I'm assuming whatever oils are left in it have gone rancid. Homeground wheat flour tastes nuttier and sweeter.
I bake some with gluten free flours, too. Sorghum is one of my favorites, as it tastes buttery and closer in flavor to wheat flour than most other gluten free grains. But I bought sorghum flour recently, and it produced the blandest baked goods that I've ever tasted.