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Sprouted whole grain wheat flour is great in breads, cakes, cookies, muffins, pastries, pancakes and more! Swap 1:1 for whole wheat flour.
Second Spring's sprouted flours are 100% whole grain, meaning nothing is removed and nothing is added. Whole wheat and whole grain flour can be dense and bitter, but sprouted wheat flour packs all the whole grain nutrition while maintaining a soft, fluffy texture and mild, sweet taste.
You can use sprouted wheat flour in recipes that call for unsprouted flour, but you may need to make small adjustments. It absorbs moisture differently and has a different gluten structure than unsprouted flours, meaning you may need to adjust liquids or leavening agents. It can actually increase the volume of baked goods, and because it is a whole grain flour, it doesn’t get flat or chewy, even if overmixed.
Ingredients: organic sprouted wheat flour.