"We wanted you to be the first to know that we have teamed up with Shiloh Farms, a company with a 65 year tradition of offering organic wholesome foods to distribute the Shiloh Farms Essential Eating Organic Sprouted Spelt and Sprouted Wheat Flours made from 100% whole grains. It has taken us years of research and development to perfect our sprouting process and to put taste and nutrition back into flour milling. The result is both delicious and nutritious.
You will be interested to know that our certified organic sprouted flour mill has achieved the highest rating of Superior from the American Institute of Baking. Very few mills in the country can claim this distinction.
We have heard from many Weston A. Price members that they are already experiencing satisfying and lasting results by incorporating our sprouted flour into their diets. That warms my heart.
Our sprouted flour is available in 2, 5 and 30 pound bags. There is a minimum order of six bags for the 2 and 5 pound bags. Or give the following information to your health food store to order for you. Check out the recipe on the bag for sprouted pancakes and muffins. They are definitely the most delicious pancakes and muffins on the planet - and they digest as vegetables! How cool is that!
To order contact:
GARDEN SPOT DISTRIBUTORS
800 829-5100 ext. 110
Visit http://www.essentialeating.com for more information on beauty and benefits of sprouted flour - your delicious alternative.
I really just use it to make pancakes or crepes on the weekend. I usually use double the eggs and butter that a recipe with white flour calls for- and they turn out great that way. I get the wheat and spelt flours. The Cream of Spelt is really yummy but I found it digested too quickly as a breakfast and I was starving again an hour later.
Happily married to DH for 6 years, in process to foster-adopt 3 children DD4, DS3 and DS2. We may be bringing half brother age 9 one day as well! We are not infertile, we just have decided that since there are precious children who need homes there is no need for us to have biological children.
Too bad that Summers might not be around anymore. I was hoping to buy from there. For all of you who contacted them, let us know if you get a response please!
Hi, I'm TJ! | NMY Grad | Mama to DD 5/13
TJ, do you mean should you get wheat or spelt for general baking? I use both. The spelt has a milder flavor and slightly softer texture in the finished item, the wheat is a little more malty, but the differences are subtle. I sometimes find pieces of hull (the outside of the kernel, not the bran) in the spelt flour from them, I think that's because the hulls of spelt don't come off as easily as the more modern types of wheat so sometimes a few kernels slip through that still have it attached and it ends up in the flour (harmless). So I tend to sift the spelt flour right before using it even if the recipe doesn't need it, because that catches the bits of hull. I haven't found any hull pieces in the wheat, but I like the spelt better in general for things like quickbreads, cookies, pancakes, etc.. The wheat seems to allow for better rising in kneaded breads. I'd say get some of both so you can see which you like better.
i have a couple other questions-- with flour that is bought sprouted, do you still need to soak before baking, or that's already been done? and, how important do you think it is to grind your own grain? and, do you usually just straight substitute the sprouted flour for reg. whole wheat?
It is my understanding that you need to either sprout, soak or ferment (sourdough) - so you would not need to soak this flour.
I also heard it explained that sprouted wheat digests as a veggie rather than a carb...
I do not know if it is directly substituted.
You don't need to soak sprouted flour, the sprouting has already reduced the phytates (and increased some vitamin content as well). Long, acidic soaking probably does a more thorough job of reducing phytates, but sprouting is good enough for me.
I feel fine about not grinding this grain myself, it's ground right before it's shipped (so they say, I have no way to verify that) and I store it in the freezer so it shouldn't be going rancid.
I think it says on Summer's website that their flour is drier than regular AP flour so you might need to use less, but I've found that with all spelt flour, it actually soaks up less water than standard wheat flour, so if I'm using a recipe that calls for wheat flour (either AP or whole wheat), I just pack the spelt flour down in the measuring cup rather than a scoop-and-level, non-packed measure. That usually results in an appropriate texture, whereas if I don't pack it down when measuring then the batter or dough will often seem too wet, in which case I add a little more. There are some recipes I use with weight measurements for flour instead of volume, I just use the same measurement by weight of sprouted spelt and they work out fine. You'll probably just have to experiment a little with the recipes you typically use to see how they come out, if it's a recipe you know well you'll be able to tell if the batter is too wet and needs more flour.
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