Using this flour offers me a rare opportunity to be part of the seismic shift that is being created by Essential Eating Sprouted Flour, as it improves the taste, digestibility and nutrition of baked goods.--Nick Greco, Artisan of Yeasted Dough R&D, Wegmans Food Markets, Inc.

Does Sprouted Flour Contain Gluten?

Gluten is the protein of grain. It is impossible to completely remove gluten (the plant’s protein) from grain but sprouting grain properly reduces the gluten.  As the entire composition of the grain changes in the sprouting process, it may change the way the body recognizes gluten it and how it is digested.  We suspect this as many customers with starch- or gluten-intolerance have reported they are able to digest the Essential Eating sprouted products. Plus, it is easier for the body to digest as the sprouted grains are converted into a plant, and are no longer a starch.

Although many people have been diagnosed with gluten sensitivities, gluten intolerances or celiac dis-ease, many diagnosed with gluten problems are more likely to be sensitive or intolerant to starch. In general, they both exhibit the same symptoms of dis-ease. Most people find gluten easy to digest, but when a body cannot properly digest gluten, serious health issues can result. For those who are truly gluten intolerant, any amounts of foods containing gluten, including sprouted flour may still create a problem. 

Those diagnosed with starch intolerances or gluten sensitivities can usually digest, without difficulty, sprouted flour products. Why? Sprouted flour digests more like vegetables, not starches, using vegetable enzymes, not pancreatic enzymes which are less abundant in most bodies. 

Because of the escalation of wheat(starch)-intolerant and gluten sensitive people in our culture, more and more wheat-free and gluten-free products are being marketed. The ingredients being substituted for gluten-containing grains aren't necessarily any more nutritious or easier to digest.  

For those seeking more variety in their diet, spelt is an alternative.  Spelt is a member of the same grain family as oats and wheat, but is a markedly different species.The popularity of spelt at the beginning of the century was replaced by modern wheat which was more suitable to high volume food production.

The protein in spelt contains a unique grouping of amino acids and less gluten than all other wheat varieties. Spelt, nutty and mild in flavor, has a tough outer hull that allows it to grow into a more delicate water-soluble kernel. This added benefit allows the nutrients to be more easily absorbed by the body during digestion. As with other grains, for the spelt grain to be more easily digested, it needs to be sprouted.

For more insight visit The Sprouted Flour Blog post Gluten-free-land.