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Sprouted flour is flour made from whole grains that have been sprouted to bring out all the goodness stored inside. From wheat and spelt to gluten-free brown rice, any whole grain can be germinated and turned into sprouted flour that is ready to use in all your favorite flour-based recipes.
Sprouted grain flour is a staple in my kitchen. I make it from time to time, in bulk, and freeze it for use in sweet things like these sprouted grain cookies, or in this sprouted bread with milk and honey. Sprouting sweetens grains naturally, and the process also helps to mitigate the effects of antinutrients like phytic acid which are found in ...
4 cups (454g) sprouted wheat flour; 1 teaspoon (6g) table salt; 1 1/2 cups (340g) lukewarm water* 1 1/2 teaspoons instant yeast
Once dried, the sprouted grain can be stored until it is ready to be milled into sprouted grain flour or cooked as a part of a dish. Sprouted grain flour can be used to manufacture a variety of different products.
How to make sprouted flour yourself at home by sprouting the grain of your choice for more nutritious, filling, and digestible baked goods.
Sprouted flour is not your typical flour – it’s made from grains that have been allowed to germinate or sprout before being ground into flour. This process can enhance the nutritional value of the flour and make it easier to digest.
Sprouted flour is made by drying and grinding sprouted wheat berries. By sprouting wheat berries, you are reducing the anti-nutrients in the wheat, allowing it to be digested easily. Then after drying and grinding, the sprouted flour can be substituted 1:1 for regular flour in recipes.