Grain Type: Organic Hulless Oats
Grown in: Montana, USA
Uses: Breads, muffins, pancakes, cookies, quick breads, bars and crumbles
Taste: rich, nutty, naturally sweet
Our Organic Sprouted Oat Flour is whole grain, meaning no part of the grain is removed. It is rich, hearty, sweet and naturally gluten-free! Oats normally grow with an inedible hull that must be removed before milling. Hulless oats are a special variety that naturally grow without a hull, so no damaging dehulling process is needed. This allows us to sprout the whole grain, keeping all the protein and fibre intact.
Why sprouted flour?
Our oats goes through a slow soaking and sprouting period to “pre-digest” the grain, then it’s carefully dried and finely milled with nothing added or removed. This ancient, natural process helps you to better digest and absorb nutrients from whole grains. It also enhances the oat’s natural sweetness. Whole grain flours tend to be dense, but sprouting results in lighter, fluffier textured baked goods.
How to use sprouted oat flour
Sprouted oat flour can replace non-sprouted oat flour, and works well for all your baking needs. Sprouted flour tends to be thirsty, so you may need to use more liquid than you would with non-sprouted flour. For best results, allow your batter or dough a brief resting period before baking. This simple step will let the flour properly absorb moisture and improve the final texture of the baked good. We offer lots of delicious recipes on our recipe journal using sprouted oat flour, you can find them here.