Gluten-free doesn’t mean grain-free, and British bakers are set to get a massive boost of vitamins and minerals thanks to the launch of Spiffing’s new range of Sprouted flours.
So what actually is a ‘sprouted’ flour?
‘Sprouted’ is a revolutionary germination technique that wakes up the grain, bringing it to life and acting as a catalyst for nutrients. The grain is soaked for twenty-four hours and maintained at a temperature of 20 degrees for five days. The grain and the sprout, now full of energy, is all milled…. At a chemical level Spiffing Sprouted has a higher phytase activity and lower levels of anti-nutrient compounds that pave the way for the gut to absorb more nutrients. – Spiffing
It all sounds incredibly scientific, but the benefits are a whole lot easier to understand:
· Easily digestible, rapidly absorbed and kind to the stomach (unlike some raw grains)
· Increased bioavailability of key nutrients including Vitamins B and C, folate, fibre, essential amino acids and increased anti-oxidants
· Enhanced taste and texture
There are four flours currently available: wheat, buckwheat, spelt and chickpea. And while coeliacs and those of us with a wheat allergy are best off sticking with the gluten-free chickpea and buckwheat, all four sprouted flours are friendlier to the stomach than other traditional flours, so may sit well even with people who normally have an intolerance or mild reaction to wheat-based grains.
Taste-wise it’s always going to be hard to review a flour, however good it is, but we were delighted to finally give these Burton’s Bakes Indian Courgette Fritters a go, using Spiffing’s Sprouted Chickpea Flour combined with grated courgettes, red onion, eggs and spices. And whatever the magic ingredient, they sure as hell tasted great.
The rough and rustic sprouted wheat flour is perfectly geared toward a slow-rising sourdough, while we can’t wait to put the nutty taste of the buckwheat to good use making all sorts of gluten-free flatbread, biscuits and banana breads. Spiffing, indeed.