sprouted baking

Baking with sprouted flour my seem intimidating if you’ve never tried it, but sprouted grains have been used for centuries to make all kinds of wholesome goods. Sprouted flour is similar to whole grain or whole wheat flour in terms of function, but it produces a softer texture. Sprouting also neutralizes bitterness, allowing the rich, sweet flavours of the grains to shine through. 

Not sure which flour to try? All of our sprouted flours are 100% whole grain and add unique flavours and textures to any baked good. Sprouted oat flour is hearty and sweet, while sprouted spelt (variety of wheat) is nutty, and sprouted buckwheat is earthy. Unsurprisingly, sprouted wheat flour is the most popular choice for baking, and creates soft, fluffy, moist baked goods.

You can also check out our resources for cookbooks that feature sprouted flour. 

Peanut butter chocolate chip sprouted oat bars

Imagine a peanut butter cookie and a blondie having a wholesome, sprouted baby. These naturally gluten-free bars are the ultimate decadent treat!

parmesan & herb Sprouted wheat shortbread

Tender, buttery, melt-in-your-mouth shortbread, with a savoury sprouted twist. No one will ever guess that they’re 100% sprouted whole grain.

Top tips & Faqs

Are sprouted flours whole grain?

All of our sprouted flours are 100% whole grain. A seed must be whole in order to sprout, so sprouted grains are inherently whole grain. We keep the whole grain intact during our milling process.

Is sprouted wheat gluten-free?

No, but it does have a different molecular structure than unsprouted wheat flour. For some people who have discomfort digesting wheat products, the sprouting process may aid in their ability to digest and enjoy.

What does naturally gluten-free mean?

Naturally gluten-free means that the seed itself does not contain gluten. We process all of our naturally gluten-free grains and seeds at a separate facility, however we cannot guarantee that they did not come in contact with gluten before entering our facility. 

Try substituting some naturally gluten-free sprouted flour into your baked goods to add nutrition, improve digestibility and add flavour, or try one of our 100% naturally gluten-free recipes. 

Does sprouted wheat flour taste like whole wheat?

While sprouted wheat flour behaves a lot like whole wheat flour, it creates baked goods that are soft, fluffy and slightly sweeter. Sprouting also neutralizes bitterness.

Can I sub sprouted wheat flour for all purpose flour?

Yes and no, sprouted wheat flour is whole grain, so it behaves more like whole grain or whole wheat flour. You can use 100% sprouted wheat flour in things traditionally made with all purpose flour but you will need to adjust the other ingredient measurements (especially liquids). It may take some experimenting if you are working from a recipe that calls for all purpose flour, or our 100% sprouted wheat flour recipes are a great place to start.

Sprouted flours often require more moisture

Sprouted flours are whole grain, so they require more moisture than refined or whole wheat flours and sprouting also the affects moisture absorption rate. The dough might have a softer, stickier consistency than you're used to, but resist the urge to add more flour! Try letting the dough rest for a few minutes for the liquid to absorb, then test the consistency again. 

Whether you are an experienced sprouted baker or have never tried it before, you may still have some questions. Please reach out to us at any time and we will get back to you as soon as we can. 

We are constantly experimenting and learning, if you have a tip that you would like to share, we would love to hear it!