Second Spring Organic Sprouted Wheat Flour starts with wheat berries that are organically grown in Canada. The wheat kernel goes through a slow soaking and sprouting period to enhance its taste and texture, and make it easier to digest. Sprouting also reduces bitterness (saponin) and converts complex carbs into simpler sugars. This results in a lighter, sweeter flour with a low glycemic index. Next, we carefully dry the sprouted grains to preserve these beneficial changes. Lastly, we finely stone grind the whole sprouted wheat kernel, resulting in a flavourful, nutritious, 100% whole grain sprouted flour. Whole grain flour can be dense and bitter, but sprouted flour produces a soft, fluffy texture and mild, sweet taste. Our organic sprouted wheat flour is proudly grown, sprouted and milled in Canada.
Sprouted grains can be used to make a wide variety of delicious, wholesome baked goods. Try in sourdough, yeasted bread, muffins, pancakes, cookies, quick bread and more. Sprouted wheat flour behaves similarly to whole grain or whole wheat flours. You can substitute it 1:1 but sprouted flour tends to be thirsty, so your recipe may need extra liquid. Allow your batter or dough to rest for 5-10 minutes after mixing, then add extra liquid or flour as needed to reach your desired texture