Jan18 wrote:Does anyone have experience with Einkorn Sprouted Wheat?
I've lately read too much about the warnings of too much almond products in our diets -- almond flours, almond milks, regular almonds, almond butter -- which can overload us with way too much Omega 6. (Great. I have tons of expensive almond flour in the pantry, because I'd planned to try more recipes with it during this stay-at-home coronavirus period.)
I would limit that to one piece on a day I chose to have bread....I cannot envision a life without a little bit of bread (though if it turns out it has to be, I will do it). Then I learned about the Einkorn Sprouted Wheat. Anyone?
MicheleCC wrote:I don't have experience with einkorn sprouted wheat (yet!) but have recently begun researching how to use sprouted spelt flour, which is similar. I'll keep you posted on what I learn.
It sounds like you have a really healthy perspective on eating bread and wonder have you tried eating it at the end of your meal, instead of on an empty stomach, and see if it has a different effect?
thumperama wrote:My wife and I purchased Einkorn flour about a decade ago. I don’t recall if it was sprouted, but I’m not sure that matters. We may a couple of batches of bread and it was a bit different than modern wheat but not remarkable, meaning the bread was quite good.
I can't cite any research data on nutritional content or digestibility without doing a little digging, but the general consensus (in my world) is that sprouted grain is similar to sourdough in terms of digestibility, but sprouted grain breads are lower glycemic. Probably because it's hard to make a good sourdough with sprouted grain alone. That would be a double ferment.Jan18 wrote:Does anyone have experience with Einkorn Sprouted Wheat?
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