Sprouted grain flour is rich in nutrients, particularly B vitamins like folate. You can substitute it at 1:1 ratio for any whole grain flour, and is particularly good in baked goods, cookies and breads.
Author: Jenny McGruther
1poundwhole grain(such as rice, wheat berries, einkorn berries, spelt berries etc.)
Pour the grains into a large mixing bowl, and cover with warm water by 2 inches. Stir in the vinegar, cover the bowl, and set it on the counter. Let the grains soak, undisturbed, for 18 to 24 hours, then drain the grains and rinse them well.
Pour the grains into an over-the-sink fine-mesh sieve, and rinse them under flowing water. Stir the grains with your hands. Twice a day for 2 to 3 days, continue rinsing and stirring the grains, a tiny, cream-colored sprout emerges at the end of the grains.
Transfer the grains to the dehydrator trays lined with a non-stick sheets. Dehydrate the grains for 12 to 18 hours. Once the grains are firm and dry, transfer them to the freezer or grind them in a grain grinder. Grind them to a fine flour, sift it, as desired, and store it in the freezer until ready to use.
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