So what’s the big deal with sprouted flour? 

Well, friend, I’m glad you asked!

While sprouted wheat is not gluten free or wheat free, sprouted grain breads are often a great alternative for folks trying to transition to a gluten free lifestyle! 

Sprouted flour is made from grains that are sprouted, dried and milled at a low temperature to maintain enzymes, vitamins and minerals. Sprouted flour consists exclusively and entirely of the intact source whole grain wheat, and is derived solely from clean, sound, post-harvest wheat and potable water.

Here are some of the benefits of using sprouted flour in baking and munching on bread that is made with sprouted flour:

-Easier to Digest – Sprouting breaks down a portion of the starches in grains into simple sugars so your body can digest them more easily.

-Increased Vitamin C – Sprouting produces vitamin C.

-Increased Vitamin B – Sprouting increases the vitamin B content (B2, B5, and B6).

-Increased Carotene – Sprouting increases the carotene up to eight times.

-Increased Enzymes are actually produced during sprouting.

-Reduction of Anti-nutrients – Sprouting neutralizes enzyme inhibitors and phytic acid, which is a substance present in the bran of all grains that inhibits absorption of calcium, magnesium, iron, copper and zinc.

We exclusively use locally grown and milled Lindley Mills Super Sprout Organic Whole Grain Sprouted Wheat Flour (Phew! That’s a mouthful!) in all of our Sprouted Whole Grain Breads! You can check them out more here! www.lindleymills.com/super-sprout.html.

Grab a loaf of Organic Sprouted Bread the next time it pops up on our baker’s choice calendar!

You can buy small two pound bags of Lindley Mills Super Sprout™ organic sprouted whole grain wheat flour on our retail shelves!