Our sprouted flours are 100% whole grain, meaning nothing is removed and nothing is added. Whole wheat and whole grain flours can be dense and bitter, but sprouted wheat flour packs all the nutrition of a whole grain flour while maintaining a soft, fluffy texture and mild, sweet taste.
You can use sprouted wheat flour in recipes that call for unsprouted flour, but you may need to make small adjustments. Sprouted wheat flour absorbs moisture differently and has a different gluten structure than unsprouted flours. This means you may need to adjust liquids or leavening agents.
Sprouted wheat flour can actually increase the volume of baked goods, and because it is a whole grain flour, it doesn’t get flat or chewy, even if overmixed. For best results, sift before use.