Featured Product: Sprouted Whole Grain Wheat Flour
People have been soaking and sprouting grains for thousands of years. When farmers harvested their grain by hand, they stored it in the field until it was sold. The dew or rain then caused the grain to sprout or germinate. Next, the grain would be carried to the threshing floors where it would be allowed to dry and then it would be separated from the chaff.
The invention of the combine harvester during the Industrial Revolution changed everything. Grain could now be harvested in the field and moved directly to storage bins. Modern processing put an end to the ancient practice of sprouting grain.
When whole grains are not allowed to sprout, they don’t contain the nutrients that are found in sprouted grains. Sprouted grains have many nutritional benefits. First of all, sprouting breaks down the starches in the grain into simple sugars which are easier for the body to digest. Increased enzymes are produced during sprouting. Sprouting also reduces enzyme inhibitors and phytic acid , which is a substance present in the bran of all grains which inhibits the absorption of calcium, magnesium, iron, copper and zinc. An increase of vitamin C, vitamin B (B2, B5 and B6) and carotene are also a result of sprouting grain.
To make sprouted grain flour, the grain is soaked, sprouted, dried at a low temperature (to maintain nutrients) and then milled into flour. To store the flour, it should be kept in air-tight glass or plastic containers in a cool dark place for 3+ months, in a refrigerator for 5+ months, or in a freezer for 7+ months.
At Grandma’s Pantry, we have recently added Sprouted Whole Grain Wheat Flour to our wonderful list of specialty flours. I have personally used this flour in the place of regular flour in many of my recipes and have been pleased with the results. If you are interested in trying Sprouted Whole Grain Wheat Flour or any of our other specialty flours, we will gladly fill your order. Contact us at www.GrandmasPantryVa.com.
As many of you know, “whole grain” is an essential part of a healthy diet and is hailed as the “staff of life”. The dietary guidelines for Americans recommend that at least three servings of whole grains should be consumed each day.
I would like to introduce you also to grains that can be sprouted, dried, and milled at home. Grains sprout quickly, taking as little as 24 hours to sprout and no more than 2-3 days for the entire process. We carry hard red winter wheat berries, hard white spring wheat berries (prairie gold) and soft white spring wheat berries. Wheat berries, however, are not the only grain that can be sprouted for flour. Millet, quinoa, and rye berries are examples of other grains that can be sprouted and milled.
The process sounds difficult but is really quite easy. The process begins with dormant seeds. Fill a clean large-mouth mason jar 1/3 full of the seeds and cover with filtered water. Use a cheese cloth or mesh screen with the screw top lid for a cover on the jar. Let the seeds soak overnight. Rinse the seeds and drain well. The seeds need to be able to breathe, so place the container in a well-ventilated area. (Seeds may need to be periodically rinsed to keep from drying out). Once the seeds have germinated, they are ready to be dried. (The seeds only need to have a 1/8 inch tail to be germinated enough). Pour the grain in a thin layer on a mesh screen in a dehydrator and dry at 105-115 degrees. When the sprouts are dry, add to the hopper of a grain mill and mill at the finest setting. The sprouted whole grain flour can be used in the place of regular flour at a ratio of one to one for most recipes.
Remember, for those who don’t have the necessary equipment or don’t have the time, Grandma’s Pantry carries the whole grain sprouted wheat flour as mentioned in the November newsletter. Either way, sprouted whole grain wheat flour is a great way to add that natural goodness of whole grain to your diet.
We would love to hear from you and help you bring good nutrition to your table. You can find us on the web at www.GrandmasPantryVa.com. We are also available on Facebook, so become a fan!
We can help stock your pantry from Grandma’s Pantry.
“So, whatever you eat or drink, or whatever you do, do all to the glory of God.” I Cor. 10:31
People have been soaking and sprouting grains for thousands of years. When farmers harvested their grain by hand, they stored it in the field until it was sold. The dew or rain then caused the grain to sprout or germinate. Next, the grain would be carried to the threshing floors where it would be allowed to dry and then it would be separated from the chaff.
The invention of the combine harvester during the Industrial Revolution changed everything. Grain could now be harvested in the field and moved directly to storage bins. Modern processing put an end to the ancient practice of sprouting grain.
When whole grains are not allowed to sprout, they don’t contain the nutrients that are found in sprouted grains. Sprouted grains have many nutritional benefits. First of all, sprouting breaks down the starches in the grain into simple sugars which are easier for the body to digest. Increased enzymes are produced during sprouting. Sprouting also reduces enzyme inhibitors and phytic acid , which is a substance present in the bran of all grains which inhibits the absorption of calcium, magnesium, iron, copper and zinc. An increase of vitamin C, vitamin B (B2, B5 and B6) and carotene are also a result of sprouting grain.
To make sprouted grain flour, the grain is soaked, sprouted, dried at a low temperature (to maintain nutrients) and then milled into flour. To store the flour, it should be kept in air-tight glass or plastic containers in a cool dark place for 3+ months, in a refrigerator for 5+ months, or in a freezer for 7+ months.
At Grandma’s Pantry, we have recently added Sprouted Whole Grain Wheat Flour to our wonderful list of specialty flours. I have personally used this flour in the place of regular flour in many of my recipes and have been pleased with the results. If you are interested in trying Sprouted Whole Grain Wheat Flour or any of our other specialty flours, we will gladly fill your order. Contact us at www.GrandmasPantryVa.com.
As many of you know, “whole grain” is an essential part of a healthy diet and is hailed as the “staff of life”. The dietary guidelines for Americans recommend that at least three servings of whole grains should be consumed each day.
I would like to introduce you also to grains that can be sprouted, dried, and milled at home. Grains sprout quickly, taking as little as 24 hours to sprout and no more than 2-3 days for the entire process. We carry hard red winter wheat berries, hard white spring wheat berries (prairie gold) and soft white spring wheat berries. Wheat berries, however, are not the only grain that can be sprouted for flour. Millet, quinoa, and rye berries are examples of other grains that can be sprouted and milled.
The process sounds difficult but is really quite easy. The process begins with dormant seeds. Fill a clean large-mouth mason jar 1/3 full of the seeds and cover with filtered water. Use a cheese cloth or mesh screen with the screw top lid for a cover on the jar. Let the seeds soak overnight. Rinse the seeds and drain well. The seeds need to be able to breathe, so place the container in a well-ventilated area. (Seeds may need to be periodically rinsed to keep from drying out). Once the seeds have germinated, they are ready to be dried. (The seeds only need to have a 1/8 inch tail to be germinated enough). Pour the grain in a thin layer on a mesh screen in a dehydrator and dry at 105-115 degrees. When the sprouts are dry, add to the hopper of a grain mill and mill at the finest setting. The sprouted whole grain flour can be used in the place of regular flour at a ratio of one to one for most recipes.
Remember, for those who don’t have the necessary equipment or don’t have the time, Grandma’s Pantry carries the whole grain sprouted wheat flour as mentioned in the November newsletter. Either way, sprouted whole grain wheat flour is a great way to add that natural goodness of whole grain to your diet.
We would love to hear from you and help you bring good nutrition to your table. You can find us on the web at www.GrandmasPantryVa.com. We are also available on Facebook, so become a fan!
We can help stock your pantry from Grandma’s Pantry.
“So, whatever you eat or drink, or whatever you do, do all to the glory of God.” I Cor. 10:31