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 generally requires more liquid and 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.
Tender, buttery, melt-in-your-mouth shortbread, with a savoury sprouted twist. No one will ever guess that they’re 100% sprouted whole grain.
Whether you are an experienced sprouted baker or have never tried it before, you may 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!