Sprouted spelled flour, made from an old-fashioned grain, is a popular substitute for wheat flour among those with gluten intolerance. The sprouting process converts more enzymes into simple sugars, giving it a sweeter flavor. Other crop sprouts, such as buckwheat and amaranth, are also used in cooking. Many organic farmers and whole-food enthusiasts curse flour […]
Sprouted bread is made from whole grains that have been allowed to sprout before being processed, increasing their nutritional value. The sprouting process increases vitamin content and makes the bread easier to digest. It is more nutritious than white bread and associated with health-conscious diets. It has a nutty, earthy flavor and is denser than […]
