Tune in Today: Baking with Sprouted Flour with Peggy Sutton
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Tune in today at 12 noon PST / 3 pm EST to listen to my interview with Peggy Sutton, founder and owner of To Your Health Sprouted Flour Co. Peggy is one of a handful of producers of artisanally produced organic sprouted flour in the world.
Peggy and I will be talking today about why sprouted flour is so good for you and how to use it in baking and cooking. Peggy is an expert baker. In fact, she’s the one I got my sprouted flour cracker recipe from. If you haven’t tried making these crackers, give it a go! They are so delicious.
Post Your Questions for Peggy!
After last week’s prank caller, I’m not too keen on taking callers. It’s not just that… I’ve also decided that I really don’t like shows with callers as much as I enjoy interview shows. Plus I hate the pressure of doing a live show. I’d much rather do a pre-recorded interview show.
Ask your questions below — or hit me up on Facebook or Twitter.
Bookmark my podcast page so you can be ready to listen later today: CHEESESLAVE on Blog Talk Radio
Moving the Podcast
As much as I like Blog Talk Radio (it’s a great service), based on my desire to do a prerecorded show and for a few other reasons, I’m going to be moving my podcast off of it and I’ll just be posting my podcasts on here. You will still be able to subscribe via iTunes. I’ll keep you posted when I move.
Coming Up Next Week
Next Tuesday the 16th we’ll have Julie Feickert from Cultures for Health on and we’ll talk about the world of fermented foods.
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09/02/2010 at 11:09 am Permalink
HI Ann Marie,
I’m going to miss the podcast today. It airs just as the children are getting out of school.
We’re working our way through Dr. Natasha’s GAPS diet while dealing with multiple food allergies in our children. We haven’t introduced wheat/grains yet, but are hoping that sprouted flours will help us avoid allergic reactions when we do so. I was having a discussion with a friend regarding sprouted flour and pasta making. She was concerned that sprouted flour may not have enough gluten to use for pasta. I had suggested using egg as a binder in that case, but wasn’t sure about how sprouted flour would behave for pasta making.
Do you have any advice or could you perhaps ask Peggy Sutton about that?
Thanks!
09/02/2010 at 11:45 am Permalink
I don’t blame you for switching to prerecorded shows. It seems like they would be a lot less stressful, and without the ability to screen calls who knows what kind of questions you would get. This way you can pick and choose the best ones.
Melissa @CelluliteInvestigation´s last blog ..Cellulite Stories, Declassified (Codename: CocoNutty Professor)
09/02/2010 at 1:35 pm Permalink
Really looking forward to Julie’s interview. My husband keeps asking why I make kefir soda. I tell him it’s good for you. He asks why. I just tel him Julie said so!
09/02/2010 at 1:39 pm Permalink
To Your Health Sprouted Flour is the best flour! It’s the only flour we use! I met Peggy at the Wise Traditions Conference and she is absolutely fabulous! Thanks, Peggy, for offering such a great product!
09/02/2010 at 2:41 pm Permalink
I’m so glad you’re making the change with the podcast. I’m not too much of a fan of call-in shows either. I listen to a lot of different podcasts and not only does the call-in process eat up a lot of valuable air time, it also seems chaotic and disjointed which takes away from the guest and the enjoyment of the program. Thanks for doing these podcasts AnnMarie – real foods needed a good audio program, and you have the knowledge and experience to make it work. I love the interviews, and am looking forward to the next one!
09/02/2010 at 3:38 pm Permalink
I can’t wait to hear the podcast. I live in Colorado at 8500′ altitude & baking is already a challenge so any advice on baking with sprouted flour will be very welcome. I have definitely found that there is a learning curve!
09/02/2010 at 4:02 pm Permalink
I get this flour and it’s super duper good. But since we’re on Gaps, I cannot use it. I got the 5lb bag. I’m going to share it with friends and family!
09/02/2010 at 10:20 pm Permalink
Cass – It’s a challenge to bake at 5280. I live in a Denver suburb now but grew up in Michigan. I stopped baking much at all because nothing turns out well here in Colorado. I never had a problem baking back home in MI.
09/02/2010 at 11:29 pm Permalink
Tina,
try this recipe. It even includes a little lard! The flour is sprouted, and the pasta is sourdough. I don’t believe you have to do both steps either.
Best of luck on GAPS!
10/02/2010 at 1:24 pm Permalink
Jason/Nourished Canuck…
I tried to find your contact info- I didn’t see a recipe posted for the sprouted flour pasta- could you post ?
Thanks,
Tina