Got questions? No problem! Hope these help, or you can hit us up here and we’ll email ya.

What is sprouted flour?

  • Sprouted flour is simply flour milled from sprouted grain. To do this, the grain is soaked, allowed to germinate, and then dried back down to a shelf stable moisture content. This preserves it and allows it to be milled much like unsprouted grain.

Why go to all the trouble?

  • Sprouted foods have been shown by many studies to offer superior nutrition. A grain berry transforms from a starchy storage container into something closer to a vegetable. Vitamin levels increase, anti-nutrient levels decrease, and crucial minerals become more easily accessible to the body. Many people with dietary restrictions have had success with sprouted grains. It is important to note, however, that that exact results may vary from one person to another. If you would like to learn more, there are many resources available, like this one.

Can I use sprouted flour just like regular flour?

  • Yes, you can substitute sprouted flour for regular flour 1:1, but the taste and texture will be different from white flour. Muffins, quickbreads, pancakes, and the like are great starting points if you are new to baking with sprouted flour. For breads, be sure to use a hard grain, like hard white wheat. A great way to start out with sprouted bread is to use a blend of traditional bread flour and sprouted flour; as you become familiar with the behavior of sprouted flour you can transition to fully sprouted loaves.

Is sprouted flour gluten-free?

  • No it is not. All wheats, as well as barley and rye, contain gluten to some extent. Many people with gluten sensitivities have been able to eat sprouted wheats without adverse effects; however, this is a complex issue and we cannot offer any guarantees. If you are gluten intolerant and would like to try sprouted flour, consult your physician.

How do I know what kind of flour I should try?

  • Lots of choices right? If you are new to sprouted flour and just want a good all-around flour, we recommend a white wheat like Hard White or Pastry. Those interested in heritage or ancient grains might want to try Einkorn, Spelt, or Emmer. Detailed information, such as flavor qualities and best uses, can be found in each product’s description and profile. Or contact us with your questions and we’ll be happy to help.

What are ancient grains?

  • Ancient grains are grains that have remained relatively unchanged for millennia, free from modern hybridization efforts. Spelt, emmer, einkorn, KAMUT, barley, oats, and rye are all considered ancient grains. Red Fife wheat is considered a “heritage wheat”, a similar distinction. They are increasingly prized for their nutritional value and culinary diversity.

What is “white wheat flour”?

  • Terminology can be confusing here. Usually “white flour” refers to refined flour which has had the bran and germ removed. Unfortunately this removes much of the vitamins, minerals, and fiber as well. ALL of our flour is whole grain, meaning the entire wheat berry has been ground with nothing removed, nothing added. Hard White and Soft White (or Pastry) flours are still entirely whole grain, but the bran is lighter in color than red wheats due to a lack of tannins, so they have a milder taste. When people talk about “white whole wheat”, this is usually what they are referring to.

Is there a difference between whole grain and whole wheat?

  • Different countries vary on regulations, but in the US, whole grain is simply a more general term to include other grains. Any whole wheat flour should also be whole grain.

Why eat whole grain foods?

  • There is a vast wealth of research and information available on the health benefits of whole grains. But everyone already knows they’re better for you right? We’d like to argue that they taste better to! There’s a whole world of rich flavor out there, and once you start, its hard to go back to bland white flour!

What is dehulled barley?

  • Barley grain naturally grows with a protective sheath around each kernel. This husk, or hull, is indigestible but easily removed after harvest. Dehulled barley is still completely whole grain, unlike pearl barley, which has had some of the nutritious bran removed.

What is the difference between farro and emmer?

  • In the U.S., farro and emmer are generally used interchangeably and refer to the same grain. In Italy, where the word farro originates, it is actually used for three different ancient wheats: einkorn (farro piccolo), emmer (farro medio), and spelt (farro grande). To avoid confusion, we use the more specific term emmer.

How can I get free shipping and discounts?

  • While we understand that no one likes additional shipping costs, sadly we are unable to offer free shipping at this time. We would need to significantly raise our prices in order to compensate those costs, so we have chosen to calculate shipping based on each order instead. We do offer discount codes from time to time, the best way to find out about these would be to follow us on Instagram or Facebook, or sign-up for our e-newsletter.

Do you have any retail locations?

  • Yes, some of our products can be found in regional groceries; you can find a list of locations here. We also offer free pickup at our facility in Trout Creek for local customers.

Do you offer wholesale pricing?

  • If you are interested in placing a large order, or own a business and would like to carry our products, please contact us and we’d be happy to chat. We offer a 10% bulk discount on product totals of over $500.00; and wholesale pricing is available for business accounts.