Sprouted Grain Flour (Bulgur flour) is a healthier choice than refined, enriched or whole wheat flour.


Directions for making Sprouted grain flour:

3 cups of sprouted grain(wheat, spelt or kamut)

Put sprouted grain on a cookie tray or screen drying rack and dry at 200 degrees F. for about 8 to 12 hours. These dried grains can be stored in an airtight container and placed in fridge or freezer.

Grind these dried grains in a grain grinder to make bulgur flour. Bulgur flour can be used in place of flour in most recipes. I use about 3/4 cup of bulgur flour and 1/4 cup of arrowroot powder to replace 1 cup of flour.

Listen to my sprouting class on Deconstructing Dinner from CJLY Radio.

Photo above: Drying sprouted grain.

Photo above: Grinding Sprouted grain. See "My favotite" for brand of grinder.

Photo above: Sprouted grain (bulgur) flour after getting ground.

Note: I always encourage everyone to use as much local, grown without chemicals ingredients (organic), and meat, eggs and dairy from animals that were/are free-ranging, raised without hormones and antibiotics. Seafood should be wild from unpolluted waters.

Check out Shopping Guide for food sources.



Go back to Whole Grains,Sprouted Grain

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