This year we will be adding Organic Sprouted Wheat Flour to our product line-up.
This flour is made from wheat kernels which have been allowed to sprout, the process of a seed growing into a plant. After sprouting, the kernels are dried and ground into a soft whole grain flour, which is also organic. Sprouting releases vitamins, activates enzymes and makes grains more digestible, particularly for those with mild wheat sensitivities.
The sprouting process reduces phytic acid, a naturally-occurring component of the bran and outer layers of many grains. Phytic acid is problematic because it prevents phosphorous and minerals like calcium, magnesium, zinc and iron from being absorbed. Sprouting is a way to increase whole wheat’s nutrition, and to reduce the amount of minerals used by the body to process whole grains