How to Use Sprouted Grain Flour

Sprouted grain flour maintains enzymes and nutrients that get lost in typical flour processing. Sprouted grain flour is similar to whole wheat or all-purpose flour, only the grain has been sprouted and hasn't gone through typical flour processing. Look for sprouted grain flour in specialty and health food stores or make your own.

Instructions

Uses for Sprouted Grain Flour

• 1

  Substitute sprouted grain flour in a 1:1 ratio for all-purpose or whole wheat flour in recipes for bread and other baked items.

• 2

  Add sprouted grain flour to recipes such as rustic breads where you may want a more dense, nutty texture.

• 3

  Add sprouted grain flour to sauces, soups or stews as a thickening agent instead of all-purpose flour. Use about twice as much sprouted grain flour as you would all-purpose flour.

Make Sprouted Grain Flour

• 4

  Use wheat berries or another grain in whole kernel form like rye, spelt or barley. Look for the at your local health store or a specialty bulk store. Rinse the grains thoroughly under cold water, place in a stainless steel or ceramic container, cover with several inches of warm water and soak overnight.

• 5

  Empty the grains into a fine mesh sieve in the morning and rinse them well once again. Rinse several times during the day, stirring a little each time to ensure that all the grains are rinsed.

• 6

  Rinse the grains in the same fashion for two or three days, until they have sprouted about 1/8 of an inch. You will notice small, tentacle-like sprouts growing from the berries.

• 7

  Rinse the grains one final time and arrange them in a thin layer on the screen of a food dehydrator. Dehydrate the sprouted grains at 105 to 110 degrees F until they are completely dry.

  If you do not have dehydrator, spread the grains on a baking sheet and dry in your oven on the lowest setting possible. Add the dried grains into the hopper on your grain mill and grind them as you would any other grain into flour.