Making Your Own Sprouted Flour
You may have heard that sprouted flour is healthier than regular flour, and this is definitely true. When wheat is allowed to sprout before it is ground into flour, it breaks down the antinutrients that are the plant’s natural defense system, which can be difficult for us to digest. This is one possible reason for so many people having gluten and wheat allergies in recent years. Before modern industrial harvesters and mills, wheat used to be cut and lay to dry in the field, allowing the wheat berries as they’re called to naturally sprout before grinding. Sprouted wheat flour can be quite pricey-but, with […]
Read more »