With sprouted flours, the grain is soaked in water until it sprouts, dried, and then milled using traditional stone mills, just as it has been done for hundreds of years.
The sprouting process changes the composition of the grain to make it easily digestible. It's totally free of GMOs, low in starch and has a low glycemic index. So your blood sugar won't spike and you'll feel full longer.
Mix rye flour with wheat to make delicious rye bread in the Northern and Eastern European tradition. It's high in B vitamins, especially niacin, and contains magnesium, vitamin E and antioxidants.
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