Sprouted whole grain vs whole grain = good for those with gluten intolerances and wins in flavor.
Remember this guy? The Jolly Green Giant’s buddy ‘lil sprout.
A cute little reminder of the past. Turns out sprouts our good for us!
Showing up more and more in super markets is sprouted-whole wheat flour. Made from wheat berries that have been soaked, the grain sprouts before being dried and ground into flour. It is often sought out for nutritional reasons: Sprouted grains make more vitamins, minerals, and the protein is easier to absorb. But how does it behave in recipes? Sprouted-wheat flour have fewer gluten-forming proteins than whole-wheat flour so the doughs and batters are slightly “wetter” than the original versions. When swapped out and used in a standard pizza dough recipe the pizza’s structure was noticeably affected. The sprouted-wheat version came out less airy and crisp, and ot necessarily in a good way. As for flavor, tasters found the sprouted versions sweeter and less bitter, preferring the sprouted-wheat sandwich bread to the whole-wheat original.
Bottom line? For a flavor that’s sweeter, less bitter and has a boost nutritionally, try sprouted-wheat flour for whole-wheat flour as an alternative.
Robyn Roknipour is an Author, Speaker and Educator. She is a Certified Health & Wellness Coach, a Certified Bariatric Coach and a Transformational Pioneer. Robyn Roknipour is the owner of a private health coaching practice and founder of Transformations 258 and www.howilost258lbs.com. Her book, “Food, Body, Heal” scheduled for upcoming release shares her personal transformation with an underlying theme of inspiring others to begin their own transformation leading to their best life.