FLOURS AND CEREALS

In general, we think that the taste of all grains becomes milder than the unsprouted counterpart. All of our flours are very finely ground, and little or no bran is evident because the sprouting process changes the outside of the berries. Also, different grain varieties have variable water activity levels which will also make the flour act differently in the same recipe. Again, the sprouting process and especially the drying, process makes our sprouted flours much more consist. All our sprouted flours are very dry. Regular wheat has a water activity level of about 8%, and when regular wheat is ground, you can squeeze it in your hand and it will hold the shape. Our sprouted flours have water activity levels that range from 0.9% to 0.1% , which means your mixes of dough or batter will require slightly more liquids added to them because of this dryness. Our Organic Sprouted Flours can be used like regular flours with some minor adjustments. Browse our Recipe Archive sections for information on making various biscuits, cakes, cookies, muffins, breads, pastas, pie crusts and sourdough classics.

Sprouted Spelt Flour: an ancient wheat variety with a ‘lighter’ gluten profile. Mild-tasting with a slight malty taste. Spelt is low in gluten, but NOT gluten free.

Sprouted Wheat Flour: a hard red winter wheat that is high in gluten. It tastes very mild and we prefer using it when we don't want an added or additional flavor to our baked products.

Sprouted Rye Flour: a mid-range rye, not a light or dark variety. Like all rye flour, it has little or no gluten and needs to be mixed with other flours to give it a light texture.

Sprouted Kamut Flour: another ancient wheat variety that is higher in protein and lower in gluten than our hard red winter wheat variety. It has a subtle flavor when baking, and makes a great thickener for sauces and soups.

Sprouted Cream of Spelt Cereal: our sprouted spelt, coarsely ground with just enough unevenness to make a wonderful, creamy hot cereal.

Standards

We are dedicated to producing the highest quality products possible, and follow a number of importance guidelines throughout the production of our sprouted flours.

Purchasing: We require a quality of raw grain that is considered 'very high' by the grain distributors we work with. We only use 100% certified Organic grains. Where we can, we deal directly with the farmers. Otherwise, we deal with respected organic grain distributors.

Production: We do not grind our flour 'ahead' and store it in that form, we only grind what we predict we will need to fill orders for that week.

As a major aspect of our company, we are more concerned with overall cleanliness of our grains. Thus, we examine and test 'sprout' grain lots before we contract for them to be held for our future use, and reject numerous lots because of problems we find - all of this effort results in a high-quality product.

Date Coding: Even though flour is perishable, there are no regulations for 'date coding' it. But we have implemented our own 'date coding'. If you will note the lot numbers listed on the nutritional facts label, you will see seven numbers. The first 3 numbers refer to the in-house lot number that the grain came from. The last four numbers are the month and day that the flour was ground and packed.

Shelf Life and Storage

Flours are perishable foods, and they have oils that can go rancid and over time their vitamins and minerals can deteriorate. Our flours should be stored in air-tight glass or plastic containers in a cool, dark place, fridge or freezer. You can expect your flours to be fine for months: in a cool, dark place for 3+ months, in the fridge for 5+ months and in the freezer for 7+ months.

 

Milling Organic Sprouted Flour since 2001