How To Make Sprouted Flour- Easy Method

*UPDATE-Using sprouted flour is so beneficial to your body and your digestion! I recently purchased some online and I was SO disappointed with how dense the flour was. It’s been about 2 years since I’ve made my own sprouted flour, but I just did it again and it really was easy. Here’s a post I wrote about 2 years ago that will tell you how to make sprouted flour, the easy way.

I’ve had all the tools, just never got around to it, but now I don’t know what I was waiting for.  This was so easy! There are plenty of ways on the internet to sprout grains, most require rinsing and washing, rinsing and washing…ay yi yi! Who has the time for that?

I learned this method from another busy mom of 6 kids and I just love it. Without further ado, here’s a simple method for sprouting grains.


Here are my pretty little hard white wheat berries.  I submerged them in good, clean ph balanced water and left them that way for 36 hrs. Please excuse this picture as the water should be far higher in the bottle. I adjusted it later but forgot to take a pic 🙂 You want them to just barely grow a little tail. If the tail gets too long all the nutrients have left the berry, this is not what you want.



Here they are after about 24 hrs.  If you look really close, you can see the little sprout beginning to form.  Can you see it?



Here is my wonderful son holding them up for you to see.  Look at the top right one.  See the little, itsy, bitsy tail?  That’s the good stuff. Once they are done sprouting, strain them in a mesh strainer or a colander with small holes.



Then spread them out on the dehydrator sheets.  I’ve since learned not to use these screens, when the berries dry they shrink (surprise!) and they fall through the little holes.  Luckily, you can learn from my mistakes.  They need to dry completely which is anywhere from 12-18 hrs or so at 105 degrees. Since you are going to all the trouble to sprout them you really want to keep them “alive” which is why the temperature needs to be that low. If you do it higher you risk killing all the good enzymes that you just worked to create.

I also learned that just because they look dry on the outside, that does not mean they are dry all the way through.  Good thing I experimented for you! You need to break one open and make sure it’s dry on the inside and not at all squishy.



Then, just grind the berries in your wheat grinder and voila!  You get glorious, sprouted whole grain flour.  For any of you that have used whole wheat flour before, this is so, so different.  It’s light, and fluffy and tastes delicious.  You can substitute it into any white flour or whole wheat recipe.  It’s definitely not the course whole wheat you’re used to.  One of the reasons I wanted to start sprouting grains is for the digestive benefits.  Soaking the berries in water makes them easier for your body to digest.  Your body actually digests this much like a vegetable, instead of a carbohydrate.  Sprouting also releases a ton of nutrients!  It’s really amazing! Here is some more information on sprouting.

So far we’ve made pancakes, muffins, and these soft pretzels.  I’ve been very pleased with the taste and texture.  I haven’t attempted bread yet, soon I will conquer that fear and make a loaf.  But for now, I’m just enjoying experimenting with other delicious things!

So, do you sprout?  Tell me about your experiences!






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