In this video, I teach you how to sprout whole grains. In under 10 minutes, you’ll learn how easy it is sprout whole grains at home using mason jars and sprouting lids.
You can use sprouted grains to make your own sprouted flour. Or sprout rice or other whole grains so you don’t have to soak them.
You can also sprout your grains AND soak them if you want to reduce the phytic acid even more. For example, make sprouted flour and use it to make sourdough bread or waffles. Or sprout your rice and then soak it for 12-24 hours before you cook it.
How to Sprout Whole Grains
Why Sprout Whole Grains?
In addition to vitamins and minerals, whole grains contain phytic acid and other anti-nutrients. Unless phytic acid is broken down, it blocks the absorption of important minerals like calcium, iron, magnesium and zinc.
When we eat whole grains, we’re eating the bran, or the outer part of the grain. That’s where the anti-nutrients like phytic acid are contained. To get proper nutrition from whole grains, we must sprout and/or soak whole wheat, oatmeal, corn, brown rice and other whole grains.
Want to Learn More?
This video is a sneak preview from my online cooking class, Healthy Whole Grains.
I’ll be teaching everything from how to sprout whole grains and make sprouted flour to no-knead sourdough bread and corn tortilla chips. Also, biscotti, pie crust, risotto, polenta, tamales, brownies, pizza and pasta.
Sign up now.
Where to Find Mason Jars and Sprouting Lids
You can find [easyazon-link asin=”B000BWZ7QO” locale=”us”]Mason Jars[/easyazon-link] and [easyazon-link asin=”B000N8MRW8″ locale=”us”]Sprouting Lids[/easyazon-link] on Amazon.
I recommend getting wide-mouth mason jars, at least 1 quart size. You can get larger (up to 1 gallon) size if you want to do bulk sprouting.
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