Q & A
Q. What makes sprouted flour different from regular,
unsprouted flour?
Why should I use sprouted flour?
A. Whole grains are transformed into a living food when they are sprouted. Sprouted grains contain more nutrients that are more easily digested and absorbed. Click here to read more about the benefits of sprouted flour.
Q. Does sprouted flour taste different than regular flour?
A. Yes, it tastes better. Conventional flour is often bleached and/or refined and usually rancid. Our sprouted flour is milled fresh to order.
Q. Can I use sprouted flour as a substitute for regular flour?
A. Yes, you can substitute sprouted flour for conventional flour one to one.
Q. Can I make pasta and pizza with sprouted flour?
A. Yes. You can use sprouted flour in place of other flours for delicious homemade pizza and pasta.
Q. What are the nutritional benefits of sprouted flour?
A. Sprouting increases vitamins, enzymes and minerals in the flour and makes them more bio-available. Complex sugars are broken down, which makes digestion easier.
Q. Can I learn to sprout and grind whole grains at home?
A. There are many resources available online. Try searching for “sprouting grains” or “how to sprout grains”. I suggest you get a copy of Nourishing Traditions by Sally Fallon Morell. Her cookbook gives specific directions for sprouting, is a great source of recipes and a wonderful resource for sound, traditional nutritional information. Feel free to call or e-mail us as well. We're always glad to assist.
Q. I’m not interested in sprouting, but would like to use sprouted flour in my baking. Can I purchase sprouted flour from you?
A. Yes! To Your Health Sprouted Flour Co. offers 100% organic sprouted flour made from whole grains for those of you who love to bake. We produce whole grain sprouted wheat, spelt, and rye flours. And for your delicate cakes and pastries we make a finely sifted flour from which the bran has been removed.
Q. What’s the best way to keep your sprouted flour fresh?
A. To Your Health Sprouted Flour Company’s flours are milled fresh to order. They will remain fresh in the pantry 3–4 months, in the refrigerator 6–8 months or in the freezer up to 14 months.
Q. I have allergies. Are there ingredients in your sprouted flours that I need to watch out for? Is there gluten in sprouted flour?
A. Our sprouted flours all contain gluten. Spelt has less gluten than wheat.
However, after grains are sprouted, they are much easier for the body to digest. Many gluten- or starch-sensitive customers have reported no reactions to our sprouted flours. That said, it is an individual issue.
We also use all organic whole grains so you can be assured that no chemicals, pesticides, synthetic fertilizers, or artificial preservatives are present in our flours. No nuts or other grains are used in our facility.
Q. Should I use sprouted spelt, sprouted wheat, or sprouted rye flour?
Sprouted wheat flour contains more gluten. It has a lower fiber content (2 grams per cup), but it produces a bread with a lighter texture.
Sprouted spelt flour has a lower gluten content, but a higher fiber content (10 grams per cup). Spelt flour makes a great bread, but it definitely needs vital gluten added for yeasted bread recipes (in other words, recipes using commercial yeast, not sourdough starter) to ensure that the yeast fully activates.
Sprouted rye flour used on its own produces a very dense bread. Most rye bread recipes call for mixing rye flour with a wheat or spelt flour to achieve a lighter bread. Rye flour makes a great sourdough starter.
Note: Some of the gluten contained in whole grains is broken down during the sprouting process. This result will not affect recipes leavened with baking soda or baking powder. However, to achieve great yeast-leavened recipes (recipes calling for commercial yeast), we recommend that you add 3 tablespoons of vital gluten for every 4 cups of sprouted flour.
Q. What is the difference between flourless sprouted bread (like the Food For Life brand) and bread made with sprouted flour?
A. Flourless sprouted bread is not made from sprouted flour, but from a wet mash made from sprouted grains. Bread made from sprouted flour is more like the bread most people are used to.
Q. Where does your grain come from?
A. Our 100% organic whole grains come from an organic farm in Minnesota and all the sprouting, drying and milling are done here on our farm in Alabama.
Q. What is your policy on GMOs? Are your sprouted flours GM–free?
A. We oppose the use of genetic engineering in agriculture. We do not and will never use genetically modified grains in the making of our sprouted flours. Click here to read more.
