10 Ways to Take Advantage of Sprouted Grains

10 Ways to Take Advantage of Sprouted Grains

We live in what might be called a “grain-intensive” culture, as have most human societies throughout history. Unfortunately, unlike all other societies who have historically used grains as a food base, we have largely forgotten the art of sprouting grains in order to get the most health benefit from them.

In this post, I'll show you how you can make the most of sprouted grains.

What are 10 Ways to Take Advantage of Sprouted Grains?

1. Get the minerals you need by using sprouted grains in place of whole wheat or bran. Grains that have not been broken down contain phytic acid, which works to prevent the absorption of important nutrients and minerals, such as zinc, calcium, magnesium and iron. Eating foods from sprouted grains reduces the phytic acid content that is usually contained in the bran, and allows the body to absorb the good nutrients that it needs.

2. Get vitamins from sprouted grains that you would not be provided otherwise. An increase in antioxidants, as well as Vitamins C and B result from sprouting or using sprouted grain flour products. I recommend To Your Health Sprouted Flour Company as a great resource.

3. Get enzymes that help in digestion that are produced in grains that have been soaked.

4. Make delicious wheat bread from sprouted grains that is actually good for you. While white bread was once regarded by many to be a staple in the diet of an American family, it tastes bland and has about the same nutritional value as paper. It is also hard to digest, as are all breads made from refined flour. Not only does sprouted wheat bread provide the nutritional value you need, but it tastes great, too.

5. Make sprouted flour pasta (see my recipe here). White flour pasta doesn't provide nutritional value, and brown rice pasta is laden with arsenic. Sprouted flour pasta is an excellent alternative.

6. Alfalfa sprouts can be used liberally as an addition to salads, scrambled eggs, and in sandwiches.

7. Make healthy snacks, such as cookies, muffins,crackers and other enjoyable edibiles from sprouted flour. Here's one healthy chocolate chip cookie recipe from Holistic Squid.

8. Get energy from your sprouts. When whole grains are sprouted, starches are converted into sugars that the body processes for energy. Unprocessed starches from unsprouted grains may be stored in the body as fat.

9. Enjoy the flavor of sprouted grains, which is more fully developed than that of unsprouted whole wheat flours, which often have a bitter edge.

10. Make sprouted grain pizza, topped with nutritious cheese and veggies. See my recipe here.

What's Your Experience with Sprouted Grains?

There are many more benefits and ways to take advantage of sprouted grains; these are just a few. What is your experience? How do you use sprouted grains? Comment below!

Where to Find Sprouted Grains and Flour

Click here to find companies I trust who sell sprouted flour and grains in the VGN Marketplace.

Photo credit: Sprouted

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Ann Marie Michaels

I have 25 years of experience in digital and online media & marketing. I started my career in Silicon Valley and Los Angeles, working at some of the world’s top ad agencies. In 2007, after my first child was born, I started this little food blog which I grew to over 250K monthly unique website visitors and over 350K social media followers. For nearly 15 years, I've helped my audience of mostly moms and women 25-65 cook for their families and live a healthier lifestyle.

 The year after I started the blog, I founded a blog network in the health & wellness space called Village Green Network. I started the company on my coffee table and bootstrapped the business to over $1.3 million in annual revenue within 5 years. During that time, I helped a number of our bloggers become six figure earners. After being censored on almost every social media platform for telling the After being censored on almost every social media platform from Facebook and Instagram to Pinterest and Twitter, and being deplatformed on Google, I am now deployed as a digital soldier, writing almost exclusively about politics on my blog Cheeseslave.com. Because who can think about food when we are fighting the second revolutionary war and third world war? Don't worry, there will be more recipes one day. After the war is over.

11 thoughts on “10 Ways to Take Advantage of Sprouted Grains

  1. I sprouted my own grains once. All was beautiful until I went to use the flour. Everything I made was a crumbly wreck. Are sprouted grains always that way? Did I do something wrong? Are there other ingredients that need to be added to sprouted grain bread to hold it together? I make excellent breads usually, but my results were so bad that I’ve never wanted to touch the stuff again.

  2. I second Becky’s comment. I tried working with sprouted flour. I sprouted, dried and ground up my own and I also bought some already made (expensive!). Couldn’t get the bread to rise and the dough was heavy. The store-bought flour was a little better than my homemade but still there was problems.

    Are there any special tricks we should know?

    1. Check out my online class:


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  3. I have grains I could sprout, a dehydrator to dry them, and a Blendtec to grind them once dried, but I never could figure out how to get the bran sifted out of the flour. Actual sifting seems like it would take *forever* and I’m wondering if there is yet another piece of kitchen equipment I have to buy to speed up the process. And with the two comments previous, I’m wondering if this is even worth it?!

    1. You don’t have to sift out the bran. You can if you want to but it is not necessary.

      No fast way to sift — this is why sifters were commonplace 100 years ago. Now most flour is already refined.

  4. I was under the impression sourdough just introduced beneficial bacteria to the bread, not that it was capable of breaking down phytic acid. Do you have an article or anything that could explain if I am wrong?

  5. I have just started learning about sprouts. Not the grains though. We eat low carbs and decided to try the vegetable sprouts. Like broccoli, mustard, cabbage and radish sprouts.

  6. I was under the impression that the phytic acid was “broken down” during the soaking and that the sprouting simply released more nutrients. And that is why I have thought that sourdough DID do the same thing as soaking since I always proof my sourdough bread dough for no less than 12 hours.
    Sure would like some other comments/knowledge on this subject. I LOVE baking with sourdough; it’s just so straight forward, no fuss easy once you have a good starter going.

    If I could get some help with the soaked flour technique I would be willing to try it again. But at this point I just don’t want to waste grains, flours or my time.

    1. I could certainly be wrong about whether sourdough breaks down phytic acid. Would also appreciate some authoritative info on this…

  7. Not all brown rice is “laden with arsenic”. That’s like saying “I don’t eat grapes because they are sour”. You can actually find sprouted brown rice that has 3 times the amount of nutrients and vitamins than regular brown rice. All natural and GMO Free too!

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