After soaking, the seeds are typically left in a warm and humid environment. This encourages the germination process, wherein the seed starts to sprout a tiny shoot, triggering biochemical changes within. Enzymes such as amylase, protease and lipase become active during this phase, breaking down starches into simpler sugars, proteins into amino acids and fats into fatty acids. The sprouted grain does grow in size a little and also grows a rootlet that often resembles a tail. As germination progresses, the rootlet emerges from the seed and anchors itself in the soil. Simultaneously, a shoot reaches towards the surface, ready to develop into a young plant. At this stage, the sprouted grains are ready to be harvested, dried and processed into various products such as flour, bread, cereals and snacks. Notable transformations occur in the nutrient composition of the sprouted grains during germination, such as increased vitamins and enzymes, enhanced protein quality and reduction in anti-nutrients.

Despite being the only ones to sell sprouted flours in Australia, our sprouted flours are made in small batches to ensure high quality. The sprouted grains are dried at a lower temperature and then cold-milled to retain the maximum nutrition.

Of course, we offer a series of gluten-free sprouted flours - Mixed Millets, Finger Millets, Buckwheat, Sorghum, Almond, Coconut, Chickpea, Rolled Oats, Quinoa, Amaranth, Black Bean and Brown Rice. And there are also options in low-gluten sprouted flours - Barley and Rye.

Yes, sprouted flours tend to be more expensive than regular flour due to the additional steps involved in their production, such as sprouting and drying. However, most people find the nutritional benefits worth the extra cost.

Sprouting does not remove gluten but for some people who have discomfort digesting wheat, sprouting may aid in their ability to digest and enjoy. Check out our other naturally gluten-free sprouted flours - Mixed Millets, Finger Millets, Buckwheat, Sorghum, Almond, Coconut, Chickpea, Rolled Oats, Quinoa, Amaranth, Black Bean and Brown Rice. There are also low-gluten options in sprouted flours - Barley and Rye.

Sprouted flours can generally be used in place of regular flours in most recipes. However, they may absorb more liquid, so it’s advisable to adjust the amount of liquid in the recipe accordingly.

Sprouted flours should be stored in a cool, dry place, preferably in an airtight container to prevent moisture and pests. They can also be stored in the refrigerator or freezer for longer shelf life.

Sprouted flours have a subtly sweeter and nuttier flavor compared to regular flours, as the sprouting process activates enzymes and breaks down starches, making the nutrients more accessible and the flavor more complex. This unique taste can add depth and complexity to your baked goods.

Sprouted flours offer several benefits. They contain higher levels of bioactive compounds such as γ-aminobutyric acid (GABA) and total soluble phenolic compounds (TSPC), as well as increased antioxidant activity (AA) compared to wholegrain or refined flours. Sprouting also reduces the content of anti-nutritional compounds like phytic acid (PA). Incorporating sprouted flours into baked products, such as biscuits, bread, and cakes, improves their nutritional profile by increasing protein, fat, energy, and β-glucan content. The use of sprouted flours in bread production results in better rheological properties, higher specific volume, and improved sensory acceptability. Additionally, sprouts have high concentrations of vitamins and minerals, and their consumption is associated with various health benefits. Overall, the use of sprouted flours in food products enhances their nutritional value and sensory properties. References: Luz, María, Paucar-Menacho., Wilson, Daniel, Símpalo-López., Williams, Esteward, Castillo-Martinez., Lourdes, Esquivel-Paredes., Cristina, Martínez-Villaluenga. Improving Nutritional and Health Benefits of Biscuits by Optimizing Formulations Based on Sprouted Pseudocereal Grains. Foods, (2022). doi: 10.3390/foods11111533 Luz, María, Paucar-Menacho., Wilson, Daniel, Símpalo-López., Williams, Esteward, Castillo-Martinez., Lourdes, Esquivel-Paredes., Cristina, Martínez-Villaluenga. Reformulating Bread Using Sprouted Pseudo-cereal Grains to Enhance Its Nutritional Value and Sensorial Attributes. Foods, (2022). doi: 10.3390/foods11111541 Boris, Nemzer., Fadwa, Al-Taher. Analysis of Fatty Acid Composition in Sprouted Grains. Foods, (2023). doi: 10.3390/foods12091853

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