Whole Grain Plus: use SPROUTED WHOLE GRAIN FLOUR! - Forum

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We love whole grains! We have found that we prefer their flavor. They are also far healthier than the refined foods which characterize the typical modern diet.

Switching to whole grains helps maintain a low glycemic diet. That means you will have more sustainable energy levels throughout the day, and probably fewer problems with weight control.

We created this website with one goal: to build an online community of like-minded people who either share our enthusiasm about whole grains or just want to learn more about them.

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Whole Grain Plus: use SPROUTED WHOLE GRAIN FLOUR! (1 viewing) (1) Guest

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Whole Grain Plus: use SPROUTED WHOLE GRAIN FLOUR!
by hedgymom 5 Months, 3 Weeks ago

Hi, I just found your site, and I'm really thrilled. I can't wait to try some of these recipes!

I wanted to mention my recent discovery of whole grain SPROUTED flours. For the first time, my son is eating whole grain foods with GUSTO.

Sprouted whole grains may be even more nutrient dense than plain whole grains!

For more information, I will refer you to the Essential Eating website: http://www.essentialeating.co/sproutedfoods.asp
There is even a book about whole grain sprouted flour baking, called: Essential Eating
ESSENTIAL EATING SPROUTED BAKING by Janie Quinn.

Also, there is info in the book NOURISHING TRADITIONS about sprouted flours.

For those who are interested, I order my sprouted, dried grains from the following website: http://www.organicwheatproducts.com/
The person is Rhonda Schnacky.

There is a nice assortment of grains, including white wheat; bread wheat; pastry wheat; spelt; rye and durum wheat.

You can get the sprouted, dried whole grains, or the sprouted whole grain flour.

I've been milling my grains for a while, so I order the whole, sprouted dried grains.

My son's new favorite waffles are the: Tapioca Waffles in the Essential EAting baking book.
He will eat them without adding maple syrup and butter. For him, that is amazing.

I have NO AFFILIATION with any of the persons mentioned above.

I think sprouted whole grains are the best!
Happy whole grain baking!

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