|Grinding sprouted flour|
First up is this post by my friend, Sarah. She's a really cool mama who is famous in my circles for her sprouted flour that she makes for her family, as well as provides for others. When Sarah told me she'd write up this post about how she makes her sprouted flour, I was very excited, since sprouting grains for flour is something that I'd been interested in learning about and maybe encorporating into my life, but hadn't yet. Sprouting makes things more digestible and healthy, and since I have my own grinder and dehydrator, why not? Sarah tends to grind sprouted gluten grains, but this post is good for anyone, gluten free or not, since you can sprout nearly anything you can grind into flour. When I am fully recovered from birth, the first two types of sprouted flours I plan on making are chickpea and buckwheat flours.
Hope you find this post as informative and enjoyable as I did!
Properly prepared grains and legumes are a key component to a healthy diet. The main issue with regular spelt/wheat/legume flour is the phytic acid they contain in their unsoaked form. Soaking them gets rid of this issue. Sprouting the grains/legumes after soaking adds additional nutritional benefits: it slightly lowers gluten in glutenous grains, increases the protein quality, and significantly increases vitamins A, C, D, E, K, calcium, iron, magnesium, niacin, pantothenic acid, phosphorus, potassium, zinc, all amino acids, and protein to all grains/legumes. Sprouted flour is actually a bit sweeter from the sprouting process and much more delicious and nourishing than its unsprouted counterparts.
This process can be done with any grain or legume that you can sprout such as wheat, spelt, rye, quinoa, green buckwheat, chickpeas, mung beans, etc. Buy organic if you can to assure good sprouting outcomes.
For things that don't sprout so well, like brown rice, oat, and some beans, you can follow these instructions just skipping step 4 (sprouting) and going straight to step 5 (spreading out onto dehydrator trays). Doing a long soak (24 hours) makes grains and especially legumes much more digestible and gets rid of the phytic acid. Only soaking yields a flour that is wonderful and healthy without the extra added benefits of sprouting. Both ways are delicious-tasting and great for your body!
In this tutorial I am using a 9-tray Excalibur food dehydrator and high-protein organic spelt grains. I am using 6 kilograms (a bit over 13 pounds) of grain because that is the amount that fills my dehydrator best. Feel free to scale down! For simplicity's sake, I use the words "grains" and "spelt" in this post which can be replaced with whatever grain or legume you are using.
|Bulk sacks of wheat/spelt.|
(Note from Penny- not all grains/legumes need to be soaked the same amount of time before sprouting. Buckwheat, for example, needs to be soaked no more than 30 minutes or it will get waterlogged and not sprout. Check out SproutPeople.com's informative site with soaking times for nearly everything you would ever think of sprouting.)
|Colander stack--where the sprouting magic happens|
|Ready for dehydrating!|
|Ready for chilling|
|Stone grinder at work|
Sarah is a mom of two beautiful children who's into real food, gardening, organics, homebirthing, babywearing, breastfeeding, cloth diapering, nutrition and everything else crunchy.
Have you ever used or ate things made with sprouted flour? Have you sprouted anything before turning it into flour? Does this look like something you'd want to try yourself?