Re: flour

[Guest guest]

Suz, I sprout and dehydrate my grains often too, and I can say that sprouted red

quinoa flour is very mild, and makes a lovely flour.  I also sprout my rice

before I grind it into flour, and it is much less grainy and turns out softer

and lighter than non sprouted.  I don't care for yellow quinoa in any form, so

I stick with the red.

Subject: flour

To: " sproutpeople " <sproutpeople >

Date: Sunday, April 17, 2011, 11:37 PM

 

Melody,

From the research that I have done, once you sprout a grain, it turns into a

vegetable, which has a whole new set of nutrients and much LESS carbs. So,

when I want flour of any kind, I first sprout the grain, until it has a

little tail, then I dehydrate the sprouts and then grind the dehydrated

veggies into flour. I usually use all the sprout flour I make as I make it,

but it would keep well in the freezer. I am going to make quinoa flour from

sprouts so I can taste it. To me, my quinoa sprouts have very little

flavor, I usually just dump them into my vita mix to add protein to my

slushy's. But I will make some flour out of both white and red quinoa

sprouts, so I can prove to myself that the flour is as bland as the

sprouts.

Suz