Our Organic Sprouted Wheat Flour is grown, harvested and milled at Peepal Farm.
What is special about sprouted wheat flour?
It is organic! which means they are grown without the use of pesticides.
It is malted, which means the grains are made to germinate by soaking in water and are then halted from germinating further by drying with hot air. The process of malting uses just clean hot air and fresh water. The result is a plethora of flavors and colors that cannot be produced via synthetic methods. In fact, malting is one of the most popular ways of introducing whole grains into your diet.
It is slow ground and done using a traditional water mill called 'gharat' in local pahadi, where the process for grinding the grains to flour is done at a slow speed. It is a relatively cool process compared to high-speed rollers for processing wheat which heat up the flour significantly killing most of the vitamins. The high temperatures in roller milling cause the oils in the grain to turn rancid, so flour processed using rollers should typically spoil faster than stone milled flour.
It is grown and processed using Himalayan water.
How does it benefit you?
Sprouted wheat contains all the parts of wheat: germ, bran and endosperm, making it a healthier, wholesome and low glycemic index food.
It is easier to digest than regular wheat flour as sprouting breaks down complex starches and neutralizes enzyme inhibitors.
Sprouting decreases gluten proteins substantially and increases dietary fibre.
It tastes better as the multiple washing of grains removes a lot of dirt which enhances the flavour.
Net weight: 500 gms
Best before: 6 months from date of milling.
How to store: Store in an air tight container and keep in a cool dry place.