Why Sprouted Flour?
The best explanation I found is from the book
Nourishing Traditions by Sally Fallon:
“The process of germination not only produces Vitamin C, but also changes the composition of grains and seeds in numerous beneficial ways. Sprouting increases Vitamin B content, especially B2, B5, and B6. Carotene increases dramatically – sometimes eightfold. Even more important, sprouting neutralizes phytic acid, a substance present in the bran of all grains that inhibits absorption of calcium, magnesium, iron, copper and zinc; sprouting also neutralizes enzyme inhibitors present in all seeds. These inhibitors can neutralize our own precious enzymes in the digestive tract.
A portion of the starch in grain is transformed into sugar. Sprouting inactivates aflatoxins, potent carcinogens found in grains. Finally, numerous enzymes that help digestion are produced during the germination process.”
Frequently Asked Questions
Why is it easier to digest?
Sprouting breaks down the starches in grains into simple sugars so your body can digest them like a vegetable.
How do you use it in baking?
We started baking cookies and muffins. It has a slightly sweeter taste than all purpose flour. It can be used in recipes calling for all purpose or whole wheat flour using a 1:1 ratio.
How long will it keep?
- 3-4 months in the pantry
- 6-8 months in the refrigerator
- Up to 14 months in the freezer
Where can you purchase it?
The sprouted wheat and spelt flour we use is purchased online
from Shiloh Farms but you can do a search and find numerous places that carry sprouted flour.
What products can you find at the grocery store?
I’ve found sprouted wheat buns, cinnamon raisin bread, English muffins, bread and tortillas in our grocery store’s natural food section in the freezer. Very tasty.
Healthy Living Tips – eliminate as much “processed” food as possible from your diet. Your body will thank you for it.
