Definition of Sprouted Flour

It is revolutionary flour made from intentionally sprouting whole grain, drying it and milling it into a finished finely ground, powdery whole grain plant stuff. Sprouted whole grain flour is the result of purposefully germinating the grain into a living plant. It is made from the entire whole grain, inclusive of bran, germ, and endosperm. The process sprouts, rinses, gently dries, tests, sifts and mills whole grain into flour.

Properly sprouted grains are reported to digest more like vegetables than starches. Because of the great baking characteristics, Essential Eating Sprouted Flours can replace all-purpose and traditional flours one-for-one in baking or in making food products.

Sprouting a whole grain actually changes its composition. As the grain sprouts, it begins to turn into a plant, and when digested the body recognizes it as a vegetable. Vegetables are the easiest-to-digest foods because vegetable enzymes, not pancreatic enzymes that are less abundant in most people's digestive systems, break them down. Picture a grass seed that has begun to sprout into grass coming alive as a vegetable. The sprouted grass seed is then dried and milled into flour.

Flavor and Taste of Sprouted Flour

Essential Eating Sprouted Flour is delicious and unlike unsprouted all-purpose or whole wheat flour it has not been bleached, refined or over-processed. Properly sprouting grain removes the bitter taste usually found in unsprouted whole grain flour and develops an amazing flavor profile. You'll love the flavor. An Essential Eating customer and a career baker stated; "Sprouted flour makes the most wonderful tasting bread known to humankind!"

During the sprouting process the bitterness usually associated with whole grain is transformed into an amazing taste resulting in both children and adults loving the taste.

"I believe sprouted flour is truly the way flour was intended to taste—flavorful, wholesome, delicious and nurturing!"

The Difference Between Sprouted Flour and Sprouted Mash

Food products labeled sprouted are made from two entirely different process that result in entirely different products that have entirely different tastes and textures. One produces sprouted mash and one produces sprouted flour.

There is a huge difference between products made from sprouted flour those made from a sprouted mash, usually called flourless or manna. Essential Eating Sprouted Flours are NOT produced from a mash process, which are soaked sprouts made into a paste for baking. The sprouted mash process skips the drying, milling, testing and sifting processes used in dry milling, and are usually sold frozen to delay the enzymatic action or fermentation.

The Essential Eating Sprouted Flours are produced taking several additional steps allowing the sprouted grain to be systematically rinsed, sifted to remove foreign matter, dried to stabilize microbial count and milled to produce great baking characteristics. The result is a deliciously flour that performs like all purpose flour yet is 100% whole grain. And the taste is amazing.

Reported Health Benefits of Eating Sprouted Flour

• Bowel regularity
• Weight loss
• Digestive system unburdened
• Lower cholesterol
• Lower blood-pressure
• Better manage diabetes
• More energy for living

"I only eat breads, baked goods and pasta that are made with Essential Eating sprouted flour. After eliminating white and whole grain flour from my diet, I became more regular and began losing weight effortlessly."

Gluten and Sprouted Flour

The sprouting process can reduce gluten and make grain more digestible. Gluten is the protein of grain. It is impossible to completely remove gluten (the plant's protein) from grain but sprouting grain can reduce the gluten. Many customers with starch- or gluten-intolerance have reported they are able to digest sprouted flours and products.

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, use caution as any amounts of foods containing gluten, including sprouted flour may still create a problem.

Those diagnosed with starch intolerance or gluten sensitivities can usually digest, without difficulty, sprouted grains. Why? Because sprouted grains digest as more like vegetables than starches, using vegetable enzymes not pancreatic enzymes which are less abundant in most bodies.

Diabetic-friendly Sprouted Flour

Sprouted flour is 'diabetic-friendly' as it digests differently than unsprouted grains, as it does not require as much work from the pancreas, which for most patients with diabetes, can be already stressed. Every body is different and therefore it is important to test for your reaction to all foods. It is also important to monitor your blood sugar and follow your health care professional's guidelines. For many patients with diabetes they are able to consume our sprouted flour and sprouted flour products without issues typically experienced with unsprouted flours.

Carbohydrates that are not processed, such as sprouted flour, are more in their natural state and are digested slower. They have a more complex sugar molecular structure that is difficult to breakdown, meaning they have a Low Glycemic Index (like most vegetables).

A kernel of grain given the right conditions of moisture content and proper sprouting temperature gets ready to germinate. The germ cell of the grain that contains fat and protein creates enzymes and secretes them into the carbohydrate cell of the grain so the germ can eat the complex carbohydrates as a simple sugar. This enzymatic action turns the grain or complex carbohydrate into a more digestible edible food―a simple sugar. Now that the grain is a simple sugar it is considered a vegetable, as simple sugars are vegetables. The simple sugars created in this process produce the energy that enables the sprout to grow.

A simple sugar is not table sugar that is a complex carbohydrate. The body recognizes and metabolizes simple sugars, like vegetables, easily and does not need pancreatic enzymes to digest them. On the other hand, when the body eats complex carbohydrates, even whole grains unsprouted, the pancreas must produce a fluid called pancreatin that contains many enzymes to break them down into simple sugars for the body to digest. These enzymes include amylase to digest carbohydrates, lipase to digest fats, and protease to digest protein. Most bodies do not have an abundance of these pancreatic enzymes and the pancreas may become exhausted and unable to properly digest and metabolize carbohydrates, fats and proteins that can cause many digestive disorders and related dis-eases. How amazing it is that the sprouting process uses a similar process to turn a grain into simple sugars, just like the human body does. That is why the enzymatic action of sprouted flour is so important in making it more easily digested than unsprouted flour.

Sprouted Grain Flour is More Easily Digested

The destiny of a seed or grain is to sprout and when sprouted it converts back into a living plant, neutralizing digestive inhibitors and making the nutrients more readily available for the human body to digest and absorb. Picture a grass seed sprouting into grass and then flour being milled from the grass that is alive like a vegetable. Vegetables are the easiest to digest foods because they use vegetable enzymes, not pancreatic enzymes that are not as abundant in most people's digestive systems. When grains are sprouted the starch molecules are changed into simple sugars (think vegetables), which most people can digest with ease. Unlike traditional flours that digest as a starch, eating sprouted grain flour products do not cause stress in the pancreas allowing for easier digestion.

Sprouting also creates digestive-friendly lactobacillus in both acidophilus and bifidobacterium that are probiotics that aid in digestion. Although some of the enzymes created to grow the sprout are cooked off during baking, the non-heat sensitive vitamins, minerals, protein (amino acids) and pre and probiotics are still intact and available for the body to absorb.

"Who wouldn't love baked goods made with sprouted flour? I can tell a big difference in my digestion when I use sprouted flour versus the nutrient-devoid white stuff."

Organic, Kosher and Non-GMO

Essential Eating sprouted flours and products are 100% certified organic, kosher and do not contain genetically-modified organisms (GMO's). Plus they are 100% whole grain.

Where to Buy Essential Eating Sprouted Flours and Products

Products made with Essential Eating sprouted flours, such as sprouted pretzel shells and splits, sprouted bread and sprouted chocolate chip cookies are sold in chain groceries and health food stores throughout the east and moving west. Visit stores such as Wegmans, Earthfare, Mom's, The Fresh Market, Dorothy Lane Markets and Whole Food Markets. Sprouted flour pretzels are available online 24/7 at www.uniquesplits.com. Essential Eating Sprouted Flours are private labeled by Shiloh Farms and are available online at www.shilohfarms.com.

Essential Eating Sprouted Flour Products are made with 100% Essential Eating Sprouted Whole Grain Flour that is produced in a certified organic mill that is rated by the American Institute of Baking. The process is a quality controlled organic system, which produces authentic sprouted flour with the associated benefits that add taste, nutrition and digestibility to whole grain products.

Essential Eating Sprouted Products are not made from a mash, which are soaked sprouts made into a paste for baking, called "flourless" products. The Essential Eating products are made from sprouted whole grains that are organically rinsed, gently dried, milled and tested to assure the grain is sprouted.

Storage and Shelf Life of Sprouted Flour

Keep sprouted flours in DRY ambient air conditions, not refrigerated, and they will stay fresh for at least 6 months if not longer. When grain is sprouted, dried and milled under measured conditions, it becomes a stable food ingredient, allowing it to maintain its freshness and shelf life much, much longer than unsprouted flour.

Do not store flour near foods and products with strong odors. Freezing in tightly packed, airtight container may extend the shelf life past 6 months. If frozen, return the flour to room temperature before using.

"I absolutely LOVE baking with the sprouted flour. I can tell the difference immediately (in my body) and so I want to use it for everything!"

Fiber in Sprouted Flour

Today, conventional wisdom recommends eating whole grain flour because it contains more fiber than refined white flour, but it cannot be compared to the digestive benefits of sprouted whole grain flour. Sprouted flour is milled using the whole grain so it contains the same amount of fiber as unsprouted whole grain flour but without the bitter taste. Plus, sprouted 100% whole grain is more easily digested which allows the body's digestive system to be more regular. The Essential Eating Sprouted Flour and Foods are 100% whole grain.