Once you start to delve into the world of whole grains, you may quickly realize that there are way more options out there than your average grocery store might suggest. Our website features 12 different sprouted flour and grain varieties, and since “kamut” and “red fife” weren’t household words for most of us growing up, choosing a flour can be a daunting task.
There’s a whole world of exciting flavors and possibilities out there, but fear not, you don’t need to know everything to make a great choice! Decide what you’re looking for in your flour, and check out these common categories to see which flour is right for you.
Bread Flours
Gluten is the crucial factor for any type of bread-baking, so we recommend a hard wheat as a basis. Hard Red and Hard White both perform similarly, but Hard Red has a more traditional whole grain taste. Want to explore more exotic loaves? Try Red Fife, Rye, or Spelt!
General-Purpose Flours
If you are new to sprouted flour, or just want a good all-purpose option for your pantry, try Hard White or Soft White (Pastry flour). Both have a mild flavor and can be used in place of white flour to minimal effect. Hard white has stronger gluten than Soft White, so think Hard White for doughs and Pastry for batters. If you’re interested in an ancient grain, Spelt is also an excellent well-rounded choice.
Ancient Grain Flours
Einkorn, Emmer, Spelt, and KAMUT are all ancient varieties of wheat. Each one is has its own distinctive qualities, so be sure to read the description if you’re unsure, or try the Ancient Grain Collection to sample each. Rye, Barley, and Oats are also all considered ancient grains.
Low Gluten Flours
All of our sprouted flours are more gluten-friendly than their unsprouted equivalents, though none are truly gluten-free. Oats are the only grain we carry that grows naturally without gluten, but they may contain trace amounts from processing. The gluten in ancient wheats like Einkorn or Spelt is weaker and generally less of an digestive issue than the gluten of modern wheats.
