Living Foods - Sprouted Grains & Flours

At Dhatu, we strive to bring nutritious food to the table using traditional principles and without any fortifications. The sprouting process has been used by mankind for millennia to get superior nutrition.

Sprouted flours are derived from grains, seeds, or legumes that have undergone the process of sprouting, which involves soaking them in water until they germinate or sprout. This process activates enzymes and increases nutrient levels in the grains. Once sprouted, the grains are dried and ground into flour.

Sprouted flours offer several nutritional benefits compared to traditional flours. The sprouting process breaks down anti-nutrients and enzyme inhibitors present in the grains, making the nutrients more accessible for absorption. This can enhance the bioavailability of vitamins and minerals, potentially making sprouted flours easier to digest.

Additionally, sprouted flours may have a lower glycemic index compared to non-sprouted flours, which can be beneficial for those looking to manage blood sugar levels. Some people also find sprouted flours to be easier on the digestive system, potentially reducing discomfort associated with gluten sensitivity.

Commonly used sprouted flours include sprouted ragi flour, sprouted wheat flour, sprouted mung flour, sprouted spelt flour, and sprouted chickpea flour. These flours can be used in various recipes, such as bread, pancakes, rotis, dosa, Idli, and other baked goods, offering a nutritious alternative to traditional flours.