Organic Sprouted Oat Flour 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.
The whole oat groat goes through a slow soaking and sprouting period to enhance its texture, reduce phytic acid, and make it easier to digest. Sprouting also converts complex carbs to simple sugars, giving oats a delightfully sweet flavour. Next, we carefully dry the sprouted grains to preserve these beneficial changes. Lastly, we finely stone grind the entire sprouted oat groat, resulting in a nutritious, 100% whole grain flour.
It is wonderful in cookies, muffins, pancakes, quick bread, crumbles and more! You can swap 1:1 for unsprouted oat flour. However, sprouted flour tends to be thirsty, so your recipe may need extra liquid. 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. You can find delicious sprouted recipes here.