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I am really excited about this review and giveaway! Most of us know the importance of properly preparing our grains before consumption. I won’t go into a lot of detail about that in this post. If you want to know more about soaking your grains, please read my post “Soaking Your Grains – The Phytic Acid Connection“.

Recently, To Your Health Sprouted Flour Co. generously sent me two bags of their flour to try. The first one I tried was their sprouted wheat flour. The second sample was their sprouted quinoa flour. Both have been amazing and it made me very excited to announce this giveaway.

DISCLOSURE: I was provided samples of these products at no charge. I was under no obligation to post a review or giveaway, nor did I receive any monetary compensation for this post. All views and opinions expressed are my own. Read our full terms and conditions here.

Why Sprout Your Grains?

Now, many of you probably soak your grains and flours before consuming. But, do you sprout them? Sprouting is a perfect way to increase the digestibility and the nutritional value of grains. According to To Your Health Sprouted Flour Co., the benefits of sprouted flour include:

  • Better Digestibility – Sprouting breaks down the starches in grains into simple sugars so your body can digest them like a vegetable (like a tomato, not a potato).
  • Increased Vitamin C – Sprouting produces vitamin C.
  • Increased Vitamin B – Sprouting increases the vitamin B content (B2, B5, and B6).
  • Increased Carotene – Sprouting increases the carotene up to eight times.
  • Increased Enzymes – Enzymes are actually produced during sprouting.
  • Reduction of Anti-nutrients – Sprouting neutralizes enzyme inhibitors and phytic acid, which is a substance present in the bran of all grains that inhibits absorption of calcium, magnesium, iron, copper and zinc.
Sally Fallon, author of Nourishing Traditions, states:

“The process of germination not only produces Vitamin C, but also changes the composition of grains and seeds in numerous beneficial ways. Sprouting increases Vitamin B content, especially B2, B5, and B6. Carotene increases dramatically – sometimes eightfold. Even more important, sprouting neutralizes phytic acid, a substance present in the bran of all grains that inhibits absorption of calcium, magnesium, iron, copper and zinc; sprouting also neutralizes enzyme inhibitors present in all seeds. These inhibitors can neutralize our own precious enzymes in the digestive tract. A portion of the starch in grain is transformed into sugar. Sprouting inactivates aflatoxins, potent carcinogens found in grains. Finally, numerous enzymes that help digestion are produced during the germination process.” ~ Sally Fallon, Nourishing Traditions, page 112

Did you know that up until the 20th Century, grain was traditionally sprouted in the field before it was brought in and milled into flour? When the combine harvester was invented during the Industrial Revolution, that tradition faded away. With the advent of this new tool, grain could easily be harvested in the fields, brought in and stored in bins, and later milled into flour. When this happened, the nutritional profiles of our grains diminished because they stopped being properly prepared. Convenience took over and nutrition decreased.

I am in love with their products now. I can eat sprouted wheat flour without feeling like a lead brick is sitting in my stomach. I don’t eat a lot of wheat, but on those occasions that I do, I will be using their sprouted wheat flour.

What Makes To Your Health Sprouted Flour Co. Special?

Well, first of all, they are one of the only companies out there who offer the product line that they do. All organic, high-quality sprouted flours. Second, they are an awesome company with a lot of integrity.

The company was started by Peggy Sutton, in her kitchen, as she tried to improve her own health by eating a diet consisting of a “variety of all foods God made available to us in as pure form as possible.” She started baking for a few friends and then before long, word had spread and she was getting requests from local and regional CSAs. She quickly outgrew her kitchen space and opened the official kitchen in 2006. By 2010, she moved her company into a 7,200 square foot new space. I just love hearing stories like this. It’s exciting to see small businesses grow and I think it’s an honor to support these types of businesses.

“Every opportunity I get to sprout and bake is pure joy for me. The beauty of sprouting grains and the benefits it offers are so valuable to our health. Knowing how good sprouted flour is for you, I’ll always remain zealous in my efforts to make wonderfully nutritious sprouted flours for all you folks who enjoy it.” ~Peggy Sutton, Owner, To Your Health Sprouted Flour Co.

Why Buy Sprouted Grains?

Sprouting and milling your own grains at home is easy, if you have the time and a grain mill. There is absolutely nothing better than baking fresh bread with freshly ground sprouted flour. The taste is out of this world, especially slathered with a nice glob of cultured butter! However, for those of us who either don’t do a lot of baking or don’t have a grain mill or the funds to buy one, To Your Health Sprouted Flour Co. comes to the rescue!

Let’s face it. We live in a world of convenience and if you’re anything like me, you don’t always know when or what you’re going to bake. If I get the notion to bake, I want to bake right then and there and not have to wait for grains to sprout, dehydrate, and grind the flour. Up until now, I really haven’t done much baking with flours other than coconut flour and almond meal. However, there are times when I do want to use something other than those two, and it would be nice to have some healthy options on hand. For those occasions, I will now turn to To Your Health Sprouted Flour Co. I keep the flour stored in an airtight bag or container in the freezer to preserve freshness. You should always refrigerate or freeze your grains and flours to preserve freshness.

To Your Health Sprouted Flour Co. offers a wide range of products, many of which are gluten free. In addition to their sprouted wheat and sprouted quinoa flours, they also offer spelt, rye, barley, millet, corn, brown rice, amaranth, buckwheat, kamut, black bean, and lentil. All sprouted and organic. If you do have a grain mill, you can purchase the whole, sprouted grains from them and grind your own flour at home.

I have been so pleased with the two samples that they sent that I can’t wait to try some of the other varieties. I’m thinking black bean flour is next on the list! Make sure you check back tomorrow for my gluten free chocolate cupcakes, using their sprouted quinoa flour. I also have a couple other recipes using these sprouted flours that I am working on perfecting and should have those posted over the next few weeks!

Now, would you like to try some of their sprouted flour for yourself? To Your Health Sprouted Flour Co. has generously offered one of my lucky readers 10lbs of sprouted flour (one 5lb bag of sprouted wheat flour and one 5lb bag of sprouted spelt flour). To enter, just use the Rafflecopter widget below.

a Rafflecopter giveaway

DISCLOSURE: I was provided samples of these products at no charge. I was under no obligation to post a review or giveaway, nor did I receive any monetary compensation for this post. All views and opinions expressed are my own. Read our full terms and conditions here.

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