What Makes This Good Stuff
This flour has been at the top of my mom’s list for making waffles, muffins, or anything baked ever since she discovered it a decade ago. As a holistic health coach, she now recommends this flour to all her clients who are trying to lose weight and improve their digestion. It’s also the only flour I use for baking for my kids.
Indigenous cultures have always known the benefit of soaking and sprouting dried grains for better digestion and mineral absorption. Shiloh Farms sprouted wheat flour is milled using a lower-temperature milling system to produce a superior-quality, safe, nutritious flour. The best part? Sprouted flour actually is digested as a vegetable rather than a grain.
Here is what else is great about this sprouted flour:
- Sprouting increases the bio-availability of nutrients, releasing enzymes, vitamins, and minerals.
- Contains 30 grams or more of whole grains per serving.
- Sprouting allows this flour to maintain its freshness and shelf life much, much longer than regular flour (at least 6 months if stored in dry, ambient air conditions).
- Certified organic and kosher.
For inexplicable reasons, the top quality sprouted flour (Shiloh Farms), is unavailable in most places–including New York City, where I live. I was so excited to learn that I could sell Shiloh Farms products in our online store.
Usage: You can use this flour the same as you would other flours in baked goods and pasta. It can be substituted one for one for un-sprouted varieties.
This product was packaged using equipment that also handles wheat, soy, and tree nuts.
Country of Origin: USA and Central Canada
Suzanne has blogged about sprouted flour numerous times and provides delicious recipes in these posts.
If you want more great recipes and to learn about the magic that is sprouted flour, check out Janie Quinn’s Essential Eating: Spouted Baking cookbook.