On my journey to inspire others to experience the life changing effect of eating whole foods, I discover new product and foods that I myself had never worked with. This week I decided to try a few others that I haven’t tried before. One I’ve heard a lot about is sprouted grain flours. They are higher in nutrients and are processed differently by our bodies than processed wheat flours. So different, in fact, that many gluten intolerant people can eat sprouted grain bread with no problems. Interesting? I think so. But also, what’s interesting to know is that before the Industrial Age, grains sprouted naturally in the fields before being harvested. That would explain why gluten intolerance is a fairly new phenomenon when thinking about how long we’ve been consuming grain products. Want to know more? Click here.
I wanted to try a bread recipe using sprouted grain flour and see what the difference was. In my excitement to try a new flour (and a new recipe) I rushed over to our organic store and bought a bag of Organic Sprouted Stone Ground Whole Wheat Flour. At the price I paid, it would be fairly cost prohibitive to make homemade bread on a regular basis. If you have patience, the internet is a great resource for buying some of these products directly from the producer at a much lower cost. I will be much more patient in the future!