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 (swap 1:1), but it may need more liquid. It also produces a lighter, softer texture. Sprouting neutralizes bitterness, allowing the rich, sweet flavours of the grains to shine through.

not sure which sprouted 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. Sprouted buckwheat flour is earthy, and sprouted chickpea flour is dense and nutty. Unsurprisingly, sprouted wheat flour is the most popular choice for baking, and creates soft, fluffy, moist baked goods. All of these are wonderful choices for muffins, pancakes, cookies, breads and more!

Check out some recipes for our favourite sprouted baked goods below. If you make one of our recipes, we would love to know how it turns out! Feel free to leave us a comment, send us a message or tag us on social media. 

Still have questions? Want to learn more?

Whether you are an experienced or aspiring sprouted baker, 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 or trick to share, we would love to hear it!

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