When grains are sprouted they are converted into a raw, living food with more vital nutrients which are more readily absorbed by the body. Sprouted flours are digested by the body as a vegetable not as a starch.
When grains are sprouted, enzymes are created that aid digestion. Complex sugars are also broken down and as a result, painful intestinal gases and potent carcinogens and enzyme inhibitors are neutralized. This is especially beneficial for those people with intolerances to wheat as they often discover that they can digest sprouted grains without any problem. Grains are normally digested as starches using pancreatic enzymes but when grains are sprouted the starch molecules are changed into vegetable sugars which the body then digests as a vegetable.
According to the research done by the University of Minnesota, sprouting increases the total nutrient density.
Vitamin B1(thiamin) increase of 28%
Vitamin B2(riboflavin) increase of 315%
Vitamin B3(niacin) increase of 66%
Vitamin B5(pantathenic) increase of 65%
Biotin increase of 111%
Folic Acid increase of 278%
Vitamin C increase of 300%
These studies also demonstrated a significant increase in various enzymes including amylase, lipase and protease.
Sprouting grains also helps with the absorption of calcium, magnesium, iron, copper and zinc as reported by the Price-Pottenger Nutrition Foundation.
You can use sprouted flour the same as you would use unsprouted flour, cup for cup.
You can make pasta from sprouted flour.
Our sprouted flours are made from 100% certified organic whole grains so it contains all of the fiber from the whole grains.
Sprouted spelt, which is a wheat variety, contains less gluten than all other wheat varieties. Spelt grain has a hard outer hull which allows it to develop into a delicate water- soluble kernel so the nutrients from this grain are more easily absorbed in the body during digestion, making spelt consumable by most people with wheat sensitivities. Spelt does not rise as high as other wheat varieties due to the low gluten content.
Our sprouted flours are dried at 95 degrees which allows them to retain all of the nutrients. They are not stoneground.
Sprouted flours should be stored in a cool, dark, dry place in an airtight container and is best consumed within six months.
Some information on this page courtesy of Essential Eating copyright.
Our Stone Ground Flours
We grind our 100% organic grains in a stone mill to ensure that they are ground at a low temperature which allows the grains to retain all of their vitamins and enzymes that might be destroyed by processing in a mill that heats the flour.
All of our stone ground flours are 100% whole grains and should be stored in a cool, dry, dark place to preserve freshness. We grind our flours to order to insure freshness. Refrigeration or freezing extends the freshness and quality of whole grain flours.