Homemade Sprouted Wheat Flour

We began making our own sprouted wheat flour several years ago when we discovered the high cost and low availability. We have found it to be not only delicious (flour actually has flavor!) but healthy as well. Shelly cannot digest regular flour due to its complex nature but sprouting allows for the complex carb to be changed into a simple carbohydrate. The body doesn't need to break it down further, making is instantly digestible. We started out doing it for Shelly but quickly noticed the health benefits the rest of the family was receiving from it. Now we all eat all kinds of baking products, gravy, and one of our favorites, matzo (matza) bread or flat bread. Shae will be posting recipes made with this flour. Because the flour is heavier than regular flour, the recipes need some adjusting.

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"Moving from the City to the Country"
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