Sprouted Flour Pizza Dough
China is credited with developing the method for germinating seeds many centuries ago. On long ocean voyages, Chinese sailors used sprouted mung beans as a source of vitamin C for preventing scurvy. Vitamin C is produced in significant quantities when you sprout seeds and many other nutrients are increased substantially including the B vitamins and carotene.
Probably the best aspect about sprouting is that it renders the grain significantly more digestible as well as nourishing.
Phytic acid and complex carbohydrate molecules which cause intestinal gas are broken down. Sprouting also inactivates aflatoxins which are carcinogens found in grains.
You have 3 options for obtaining sprouted flour in your home when you are ready to give it a go:
- You can buy sprouted flour. Buying already sprouted and ground sprouted flour is the easiest and quickest option. See my Resources page for producers of quality sprouted grains of all kinds.
- You can buy the sprouted grain and grind it yourself. This is a good option if you have a grain grinder and want the freshest flour possible but don’t have time to do the sprouting yourself. Again, my Resources page lists vendors of sprouted, unground grains.
- You can sprout the grain and grind it yourself. This is the option that takes the most time and is the most economical. If you have the inclination to learn how to sprout yourself, you can learn from the 2 video lessons I have filmed on the subject by clicking here.
I would suggest that pizza crust be your first dish to try with sprouted flour. It is easy and fun to work the dough with your hands and something the kids can get involved with when you make pizza for dinner.
This article originally appeared on TheHealthyHomeEconomist.com. It is partially posted here with permission of the author.
Photo Credit: ToolManTim (via Flickr.com)
Chris Regan and Ashley Mayne produce a wide array of delicious greens for the Hudson Valley.
With his new book, Forrest Pritchard tells the stories of 18 farms from all across America.
Forrest Pritchard and Smith Meadows are prime examples of sustainable family farming.
Jonathan Waxman shares his food philosophy with Slow Films.
A group of star chefs play with fire for a good cause.