& Answers (part1) (part2)
sprouted or germinated grains contain gluten? I am gluten sensitive
and want to know if they can affect my health.”
seems that there definitely are some false information out on
the internet that is likely propagating the confusion. So here
you go; the definitive answer :
Sprouted glutinous grains (wheat, rye, barley and oats)
still have the protein gluten present. I believe the confusion
comes from the fact that the act of sprouting begins some enzymatic
breakdown of the protein and for those who are not gluten intolerant
but merely have difficulty digesting certain grains, sprouting
can make that process of digestion easier. These people notice
that they don’t have the same symptoms from eating sprouted
bread as they do from eating non-sprouted regular bread.
although the gluten is transformed by the sprouting, in such
a way that in many occasions pleople with conditions can have
it, in NO WAY does sprouting eliminate gluten from the grains.
If you are gluten intolerant, you should seek advice with your
doctor in order to evaluate the possibility of eating sprouted
flours for this purpose.
Do realize that one of the major problems associated with gluten
intolerance is the “silent”, insidious nature of
it. While many people notice immediate symptoms when eating
gluten, about 75% notice no digestive symptoms, and some notice
very little symptoms at all. Unfortunately that doesn’t
lessen your chances of developing auto-immune diseases or nervous
system damage.to name a few. Some of these serious conditions
do develop silently and your first knowledge of the damage comes
with the diagnosis of a disease.
this article from Guy' hospital, London : CEREAL TOXICITY IN COELIAC
know the association between gluten and depression in children and
adults. What’s the recommendation? Diagnose the problem with
gluten early in life so as to prevent the needless suffering and
use of dangerous anti-depressants.
you see the theme? It goes on and on. From osteoporosis to infertility,
from psoriasis to obesity - the list of symptoms is very long and
the recommendations are always the same.
So please do not fall into the trap of eating gluten (even in a
slightly predigested fashion) and thinking it’s okay because
it doesn’t initiate certain symptoms. If you’ve already
determined that you are gluten intolerant then don’t play
Russian roulette with your health.
lastly, not to confuse the matter, but the grass of the grain is
gluten-free for approximately the first 10-14 days of growth. Beyond
that point “jointing” occurs which is the development
process whereby the grain forms and gluten becomes present. This
means that if you drank wheat juice made from the grass only (and
it was less than 10 days old – pre-jointing phase) it would
be a gluten-free product. But I must emphasize that would be consuming
the grass only, NOT the grass PLUS the rest of the grain such as
what is used in sprouted breads.
would recommend that if you do choose to ingest a greens drink that
you ensure that the company tests their products thoroughly to ensure
that they are gluten-free.
is the difference between the sprouted flours in 400 gr and the
ones in 2500 gr
have made here a different kind of flour for the bakers : The 4
days sprouting time used for our 400 gr sprouted
flours has a minimum of 4 days ! The advantages are numerous but
one main "inconvenience" for bakers is that this long
sprouting period has "damaged" and transformed the Gluten
in such a way that bread made with them looks like malt bread, heavy
order to get a better traditional texture we have mixed them with
other sprouted Organic flours of lower or extremely short malting,
sprouting time according to the grains used ( from a minimum
of 1 day for the Kamut, Rye and Barley, x 2 for the Wheat and Spelt
). The result is a much better open structure and a better crust
. Of course all the healthy benefits of the sprouted flours are
still present (digestability) . Note that the ash content is relevant
as much as the falling number .
Does Sprouted Flour Taste?
A.It tastes better than any flour you have ever tasted. One of our
customers and a career baker stated, “Sprouted flour makes
the most wonderful bread known to humankind!” Sprouted flour
is more delicious than regular flour because it has not been bleached,
refined or over processed. Sprouting removes the bitter taste found
in unsprouted whole grain flour. You’ll love the flavor.
What makes sprouted flour different from regular,
unsprouted flour and why should I use sprouted flour?
Whole grains are transformed into a living food when
they are sprouted. Sprouted grains contain more nutrients
that are more easily digested and absorbed. Click here
to read more about the benefits of sprouted flour.
Baking with Sprouted flour : is it the same like conventional
No. The sprouting process reduces the amount of gluten available,
as some of it is converted into other things during the sprouting
process. That's why an amount of vital wheat gluten is an optional
addition to the sprouted wheat loaf. I think that adding gluten
to your dough would probably be the best way to increase rise.
Does sprouted flour taste different than regular flour?
Yes, it tastes better. Conventional flour is often bleached
and/or refined and usually rancid. Our sprouted flour is milled
fresh to order.
Can I use sprouted flour as a substitute for regular
Yes, you can substitute sprouted flour for conventional
flour one to one. Tests should be done to determine
recipes and as a general guide prooving should be made
for a longer time.
Can I make pasta and pizza with sprouted flour?
Yes. You can use sprouted flour in place of other flours
for delicious homemade pizza and pasta.
What are the nutritional benefits of sprouted flour?
Sprouting increases vitamins, enzymes and minerals in
the flour and makes them more bio-available. Complex
sugars are broken down, which makes digestion easier.
Can I learn to sprout and grind whole grains at home?
There are many resources available online. Try searching for
“sprouting grains” or “how to sprout grains”.
I suggest you get a copy of Nourishing Traditions by Sally Fallon
Morell. Her cookbook gives specific directions for sprouting,
is a great source of recipes and a wonderful resource for sound,
traditional nutritional information. Feel free to call or e-mail
us as well. We're always glad to assist.
I’m not interested in sprouting, but would like to use
sprouted flour in my baking. Can I purchase sprouted flour from
Yes! Breadlink offers 100% organic sprouted flour made from
whole grains for those of you who love to bake. We produce whole
grain sprouted wheat, spelt, and rye flours. And for your delicate
cakes and pastries we make a finely sifted flour from which
the bran has been removed.
What’s the best way to keep your sprouted flour fresh?
Breadlink Company’s flours are milled fresh. They will
remain fresh in the pantry 3–4 months, in the refrigerator
6–8 months or in the freezer up to 14 months.
I have allergies. Are there ingredients in your sprouted flours
that I need to watch out for? Is there gluten in sprouted flour?
Our sprouted flours all contain gluten, especcially the mixes
. Spelt has less gluten than wheat. However, after grains are
sprouted, they are much easier for the body to digest. Many
gluten- or starch-sensitive customers have reported no reactions
to our sprouted flours. That said, it is an individual issue.
We also use all organic whole grains so you can be assured that
no chemicals, pesticides, synthetic fertilizers, or artificial
preservatives are present in our flours. No nuts or other grains
are used in our facility.
Should I use sprouted spelt, sprouted wheat, or sprouted rye
Sprouted wheat flour contains more gluten. It has a lower fiber
content (2 grams per cup), but it produces a bread with a lighter
texture. Sprouted spelt flour has a lower gluten content, but
a higher fiber content (10 grams per cup). Spelt flour makes
a great bread, but it definitely needs vital gluten added for
yeasted bread recipes (in other words, recipes using commercial
yeast, not sourdough starter) to ensure that the yeast fully
rye flour used on its own produces a very dense bread. Most
rye bread recipes call for mixing rye flour with a wheat or
spelt flour to achieve a lighter bread. Rye flour makes a great
Some of the gluten contained in whole grains is broken down
during the sprouting process. This result will not affect recipes
leavened with baking soda or baking powder. However, to achieve
great yeast-leavened recipes (recipes calling for commercial
yeast), we recommend that you add 3 tablespoons of vital gluten
for every 4 cups of sprouted flour.
What is the difference between flourless sprouted bread and
bread made with sprouted flour?
Flourless sprouted bread is not made from sprouted flour, but
from a wet mash made from sprouted grains. Bread made from sprouted
flour is more like the bread most people are used to.
Breadlink breads made with sprouted flour "gluten free?"
A. Any product that contains wheat (including semolina, durum,
spelt, triticale, and kamut) rye, barley, or oats cannot be
considered Gluten-Free. What is important is the sprouting process,
through enzymatic activity, changes gluten to a more digestible
or tolerable state. Many individuals with mild gluten sensitivities
use sprouted products with no adverse side affects or allergic
reactions. However each person’s individual constitution
is different. We advise any person with gluten sensitivities
including and in particular individuals with serious health
conditions such as Celiac Disease to consult their physician
before consuming any product that may contain gluten.
can Breadlink make bread without flour?
A. We start with certified (Ecocert)
organically grown whole grains. After we sprout them, they are
dehydrated and made into flour.
are trans fats?
A. Trans fats (trans fatty acids [TFA]) are produced by partial
hydrogenation of unsaturated vegetable oils to improve the functional
properties of the fat in certain foods. TFA are also naturally
present in milk and meat from ruminant animals. The TFA from
animal sources have no associated risk and have been found to
give health benefits. The TFA from hydrogenated oils have been
connected to increased heart disease. Breadlink flours, hence
breads, do not contain TFA's.
does "Live Grain Difference" mean?
A. Through the sprouting process the grains become living, nutrient-rich,
food. It is these “live” grains we use to make our
flours, hence your bread made with them. During our unique sprouting
process, enzymes are released from the germ of the grain.
does the term: "certified organically grown" mean
when referring to Breadlink's grains ?
A. “Certified organically grown” assures you the
grains have been grown and processed without the use of spray
fertilizers, chemicals or pesticides and the land (where the
grains were grown), has not been sprayed for at least three
years (including the current harvest). Certified organically
grown grains are third party verified by certifying agencies
to be processed according to the standards and statutes set
forth by the French
organic foods act
does Breadlink sprout grains for its flours ?
A. Sprouting is the only way to release all the vital nutrients
stored in whole grains. The sprouting process activates beneficial
enzymes which cause the grains to sprout and become living and
nutrient-rich. Stores of vitamins and minerals dramatically
increase over the amount available in flour. Sprouting also
converts the carbohydrates in grains into maltose, which is
ordinarily done by the body during digestion, thereby predigesting
nutrients for you. The enzymatic action enables the body to
assimilate the vitamins and minerals more efficiently. Plus,
the sprouting process naturally increases the protein content
and decreases the calories and carbohydrates found in the original
Can I do my own sproutings ?
A. Of course you can ; read here the good article
made by Thomas E. Billings and read also the remarcable book
of Essential Eating Sprouted Baking, by Janie Quinn (Amazon)