Comments on: Baking with Sprouted Grain Flour

By: sara

sara — Wed, 04 Jan 2012 07:14:15 +0000

I am trying to find out which flour is the lowest in useable carbs (ie glycemic rating):
sprouted wheat flour?
coconut flour? or
almond flour?
If you are trying to keep your carb intake low, which would you choose for making cookies and cakes (with stevia as sweetener)

By: Patrice J. Fink

Patrice J. Fink — Sat, 03 Sep 2011 18:39:36 +0000

I want to make shoe fly pie and am using sprouted grain flour. I was wondering if I should change the recipe a little to assist in the expansion of the batter or doesn’t it matter?

By: Kate

Kate — Sun, 25 Apr 2010 22:02:22 +0000

When I started baking with sprouted spelt flour, I didn’t know any of this. I didn’t know it was “supposed” to be hard or produce different textures. So I just went ahead with baking as usual. I have a sandwich bun recipe I’ve always liked better when it had some texture to it, and it is really FABULOUS with the sprouted grain flour. However, I haven’t, so far, had trouble using the flour in any of my recipes. I don’t know — maybe ignorance is sort of bliss in this, for me.

By: Taking a Closer Look at Phytic Acid | Life in Cincinnati

Taking a Closer Look at Phytic Acid | Life in Cincinnati — Fri, 25 Sep 2009 12:28:03 +0000

[...] so here is more information from Wikipedia, and here is an article from The Nourished Kitchen on baking with sprouted flour (grains that have been sprouted and then ground [...]

By: Erin

Erin — Sat, 08 Aug 2009 20:51:56 +0000

Jenny,
LOVE your blog! I’ve been doing almost exclusively sprouted grains for awhile now (got a mill & dehydrator in April, so now do my own). Have have mostly success with the 1:1 conversion. Have you tried Sprouting Soft White Wheat for your finer baked goods? Like muffins, quick breads, cookies & pancakes…? I fin that my boys don’t even feel like they’re eating “healthy” if I use the Soft White Wheat…..
Anyhoo, just wondering….
Keep up the great work!

By: Michelle @ Find Your Balance

Michelle @ Find Your Balance — Fri, 07 Aug 2009 21:49:57 +0000

I have been wanting to try sprouted grain flours, seems easy enough as long as you expect a heartier, earthy flavor right?

By: Daily Diner

Daily Diner — Fri, 07 Aug 2009 14:22:06 +0000

Thanks for this. I have not had much luck baking with sprouted grains so I have resigned to using freshly milled (but not sporouted) grains when baking. and keeping my baking limited. I will try again with these helpful tips, thank you!

By: Kelly the Kitchen Kop

Kelly the Kitchen Kop — Fri, 07 Aug 2009 07:08:15 +0000

Hi Jenny, how do you know if it’s “malted”??
Thanks,
Kelly

By: Laura

Laura — Fri, 07 Aug 2009 01:32:25 +0000

I love your site! I just started my own WAPF/Nourishing Traditions cooking/information blog and keep looking for blogs I agree with that I can link on my site (hard to find). So I hope you don’t mind, I’m definitely linking to yours. Thanks! Cheers!