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To Your - Gluten-Free Sprouted Brown Rice Flour - 16 oz
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About the item
- To Your - Gluten Free Sprouted Brown Rice Flour - 16 oz. (454g) To Your Gluten Free Sprouted Brown Rice Flour 100% whole grain flour. Their best-selling gluten-free flour. Use alone or mix with other flours. Mildly sweet taste. Suitable for all your baking needs. Frequently Asked Questions How long have To Your been in business and how did they get interested in sprouted grains? To Your Sprouted Flour Co. celebrated its 8th anniversary in September of 2014. I started out baking sprouted breads, crackers, muffins, and granola for friends and family in my kitchen and today my business is housed in a 14,400 square feet building with 30 employees. They’re producing 70,000 lbs. of sprouted grains and flour a week. For a business that I didn’t intentionally try to make happen, it continues to grow and I’m still excited about providing y, tious, digestible grains to those wanting to eat y. What started as a personal quest to try to discover the truth in tion led to my discovery of the goodness of sprouting grains for great taste, digestibility and tion. I fell in love with sprouting and the baked goods I made from sprouted grains were fabulous. The distinct tastes of the different grains were enhanced and for the first time in my life I could eat bread without it going to my hips or giving me that water retention feeling. What makes sprouted flour better for us? There are several benefits of sprouted grains and flours, all of which are an important part of eating a y diet. When grains are sprouted they are converted into a living food with more vital ents which are more readily absorbed by the body. Complex sugars (starch) are broken down and as a result, painful intestinal es and potent carcinogens and enzyme inhibitors are neutralized (digests like a tomato, not a potato). This is especially beneficial for folks with sensitivities to wheat as they often discover that they can digest sprouted grains without any problem (wheatproducts.com). Sprouting also increases B s in the grain, especially B1, 2, 3, and 5. Biotin, folic and C also increase. I have to say at this point that sprouting increases s that are present in the grain. In other words, if I have raw grain that doesn’t contain any C, then sprouting isn’t going to create any. Unfortunately, today means that your food doesn’t have any s or pesticides in it and is non-GMO, but it does not necessarily mean that it is more tious in other ways for you. Sprouting also aids in the absorption of calcium, magnesium, iron, copper and zinc (Price-Pottenger tion Foundation). Other resources for the benefits of sprouted grains include Nourishing Traditions by Sally Fallon and The Wheat Council. And… as any baker or chef will tell you, it’s all about how good food tastes that counts first. If your food doesn’t taste good, it doesn’t matter much how good it is for you. Most likely you’re not going to eat it very often if at all. Sprouting versus Soaking? As explained above, sprouting does so much more for grains and flours than just soaking them. While soaking can aid in the breakdown of phytates in the grains which aids digestion, it does not change the seed from its dormant state into a living food (). Soaking can certainly make grains more digestible by eliminating the ’ natural barriers, but it doesn’t break down the grains’ starches or increase the ents in the grains. Your pancreas is still going to do most of the digestive work if you’re eating soaked breads versus sprouted breads. If you’re in a hurry to make bread or cook oatmeal sprouted grains and flours allow you to skip the soaking and get to the baking, so it’s a real time saver. What Does To your think of the latest hubbub over the dangers of wheat and other grains, and how it’s gotten so hybridized that it’s only a very small step .
- UPC # 811205020836.
- Size/Form 16 oz..
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