Sprouted wheat flour and sough dough are very similar. Many people love sourdough for its nutritional value, the way it opens up the flour and allows essential vitamins and minerals to be absorbed, how it doesn’t cause inflammation on the body, and is one of the healthiest flours on the planet.
Did you know that sprouted wheat flour does very similar things? Sprouted wheat flour is also high in nutritional value, breaks down the wheat berry allowing vitamins and minerals to be absorbed easily, doesn’t cause inflammation, and is one of the healthiest flours on the planet.
Both of these wonderful flours have blessed our lives for many years. They have made consuming wheat easier on our stomachs and instead of robbing nutrients from our bodies (like most flours that have not been fermented, sprouted, or soaked), they actually provide our bodies with essential vitamins and minerals.
Our entire gluten-free family eats sprouted wheat flour and sourdough without any problems!
WHY DO I NEED TO SPROUT, FERMENT, OR SOAK WHEAT?
It is important to break down the phytic acid in the wheat berry by sprouting, fermenting, or soaking it. Let’s take a step back and look at the basics first.
All grains are seeds. Corn, millet, barley, oats, wheat, you name it, it’s a seed. Every plant has a little program inside of it, telling it to make more of itself. So, most plants produce seeds. These seeds are meant to be scattered below the plant (or blow away like a dandelion seed), and eventually start growing in the soil, producing another plant.
Seeds are meant to last a long time. In fact, the oldest grains discovered date back to 10,000 years old. In other words, seeds are meant to be compact little guys that hold on tight to every single nutrient inside, waiting to drop into some soil and begin to grow. They are indestructible and last a long time.
When the environment around the seed is just right, it will begin to sprout a little tail, which turns into a root and a series of roots. With the right amount of water and sunlight, soon a stalk is formed and then a head with, you guessed it, more seeds to drop! Seeds such as corn, oats, and wheat berries.
These little seeds truly are powerful. Within each seed is the right amount of nutrients to create new life. These essential vitamins and minerals are held captive inside of each seed by phytic acid. The phytic acid is very important to the seed because it will not let go nutrients unless the environment surrounding it is just right.
Sourdough and sprouted wheat flour both break down the phytic acid, opening up the seed and all of those amazing nutrients that are ready to be absorbed!
WHY YOU SHOULD AVOID PHYTIC ACID
People sometimes refer to phytic acid as an anti-nutrient, because it blocks the absorption of certain minerals into the body.
When you eat foods high in phytic acid, the molecules bind with certain minerals in your digestive tract, including:
Once this occurs, your body no longer has access to these nutrients.
Generally, the more phytic acid you eat, the more minerals are blocked from your body.
In other words, if we don’t break down that phytic acid, then consuming it will essentially rob our bodies of important nutrients.
The answer is to soak, sprout, or ferment any seed that is high in phytic acid.
Some of these seeds are:
- Nuts – like walnut, pecans, and peanuts
- Grains – like wheat, barley, corn, rye
- Beans – kidney, chickpea, pinto
In the sourdough process, fermenting is what is taking place.
Traditionally sourdough contains a complex blend of bacteria and yeast.
In the sprouted wheat process, sprouting is what is taking place.
Sprouted grain bread is made with soaked and sprouted whole grains that are then ground into flour and used to make bread.
Both of these wonderful flours are good for you. In fact, our ancestors consumed grains in this manner. Our bodies are programmed to eat flour that has been broken down (through soaking, sprouting, or fermenting).
In our modern high pace society, we strip the wheat berries of their important nutrients, chemically bleach the flour, and sell it as “all natural”.
HOW ARE SPROUTED WHEAT FLOUR AND SOURDOUGH DIFFERENT?
Though both of these flours are nutrition packed, sprouted wheat flour is much more convenient! It is cleaned, sprouted, and milled in advance, making it readily available whenever it is needed.
Sprouted wheat flour also tastes similar to white flour, with a similar texture. It can be just as soft, just as fluffy, and taste just as good.
It is convenient to have on hand and not have to wait 8-10 hours for those chocolate chip cookies to soak. With similar health benefits to sourdough, you can whip up a batch of homemade cookies in less than 15 minutes and still feel good after eating them.
Honestly, sprouted wheat flour has changed my life in that aspect. I am a big sourdough girl, but I needed something that didn’t have to soak for most of the day. I wanted to make those biscuits or pumpkin pie right now and not wait to eat it until tomorrow.
With a little advanced work, I get a ready to use healthy sprouted flour whenever I need it!
HOW DO YOU MAKE SPROUTED WHEAT FLOUR?
Sprouted wheat flour is easy to make. We have been making it for many years and it has changed our lives. You too can make it from home by following these simple easy step by step instructions found here!
Check out our latest recipes using sprouted wheat flour!