Our Flours

We have experienced 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

Shelley Summers

Our Flours

What is 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.

What is 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.

What is Sprouted Rye?

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.

What is 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 other in food applications.

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