Milling Organic Sprouted FlourSince 2001
“For years I have made what I deemed a very ‘healthy’ apple pie. The filling is only apples, raisins and walnuts. The crust was whole wheat flour, olive oil, salt and water. Although I always had indigestion after eating the pies, they were one of the few pastry treats I allowed myself. Since I started using the Sprouted Spelt Flour, I no longer have this unpleasant result! I am thrilled and have found similar results with other baked treats like muffins and cookies…all made with Sprouted Spelt Flour from the Summers Sprouted Flour Co.”
“I have a son with autism on a gluten/casein free diet. With your flours and cultured dairy products, his diet doesn’t have to be so limited and expensive. I can afford to make baked goods, gravies, breaded chicken nuggets etc., for the whole family.”
“Ever since using Sprouted Spelt Flour in my quiches and muffins, I no longer have the chronic headaches I suffered while using wheat flour. Sprouted Spelt Flour is easy to use and very delicious.”
“I received my first order of spelt flour, wheat flour and spelt cereal. WHAT AN EXCELLENT PRODUCT!. I was dying to have a flour to make some decent tortillas, and your product is truly a life saver!”
“Just wanted to drop you a line and thank you. I am a senior. I have used your Sprouted Spelt Flour and just love it! I made the Chocolate Zucchini Cake for my son-in-law and it was a winner. Everyone thought it was delicious. Thank you so much!”
Why Sprouted Flours?
Sprouting grains transitions their chemical composition into simple sugars, similar to vegetables; therefore, they are easier to digest.
“When you eat foods like vegetables, that take small amounts of nutrients, enzymes and energy to digest, you create a ‘stress-free environment’ that allows your body to thrive”
– Shelley Summers
Founder, Summers Sprouted Flour Company, Inc.