Ancient Rituals' Sprouted Flours are unique because they are made in small batches to ensure high quality. We dry our sprouted grains at lower temperatures and cold-mill them to retain maximum nutrition. Plus, we're the only ones selling sprouted flours in Australia!

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.

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.

During germination, seeds are soaked and then placed in a warm, humid environment. This triggers the sprouting process, where a tiny shoot begins to emerge. Enzymes like amylase, protease, and lipase become active, breaking down starches, proteins, and fats into simpler forms. The sprouted grain grows slightly in size and develops a rootlet that looks like a small tail. As germination continues, the rootlet anchors in the soil, and a shoot reaches upward. At this point, the sprouted grains are ready to be harvested, dried, and processed into products like flour, bread, cereals, and snacks. Nutritionally, sprouted grains see an increase in vitamins, enzymes, and protein quality, along with a reduction in anti-nutrients.