Despite the endless sourdough bread recipes online with baking videos, tutorials and cookbooks, there are limited resources detailing how to use sprouted flour in baking sourdough bread. Many have reached out to us with questions about using our sprouted flours in baking sourdough, with some wondering if it would yield the same rise, taste, and texture as compared to regular flour.

This has inspired us to reach out to some professional bakers to help answer all of these questions all in one place. Join us as we knead into everything baking enthusiasts like yourself would need to know about baking sourdough bread with the goodness of sprouted flours!

Meet Our Expert Bakers:

Klola

Baker at Sourdough_Proven

Klola began her sourdough baking journey in 2018 to take control of what she was consuming. She was tired of the extensive list of unpronounceable ingredients found- in store-bought bread and decided to explore the ancient art of bread-making. As she delved into baking, she discovered that it was her favorite hobby. She finds it therapeutic to mix, knead, wait for the dough to rise, and most importantly- enjoy the result of perfectly baked bread.

Kristyn

Owner & Baker at Old Oak Sourdough  

Kristyn is the owner & baker of Old Oak Sourdough, an organic sourdough micro-bakery in Southern California. Kristyn began baking sourdough in 2020 for her family to see if sourdough could be the answer to some of their health challenges. Getting back to real bread ingredients; organic sprouted flour, water & mineral rich salt with a proper long-fermentation was indeed the answer! Seeing the value of baking in this way was life changing & quickly Kristyn began baking for family & friends that were also struggling with gluten sensitivities & related health challenges. Over the past four years she has continued to grow in her passion for sourdough & baking for her community. What started as a couple loaves in her home oven, has increased to over 150 loaves per week out of her home-based cottage bakery. Baking sourdough has helped bring a new level of health & wellness to her family, as well as a new career & a unique way to serve her community.

Kathy

Head Baker at The Sprouted Oven

Kathy Aung has been the head baker at The Sprouted Oven for 2.5 years with more than a decade of baking experience- she has a passion for baking, is very creative, and loves transforming food into works-of-art. She finds being in the kitchen very therapeutic and specializes in baking bread and delicious pastries- which she hopes to continue doing for many years.

We would like to thank Kristyn, Klola, and Kathy for their professional opinions that helped to answer your top sourdough-related questions.

Sourdough Bread Origin

The origin of sourdough bread traces back thousands of years to the pyramid landscapes of Egypt. The historic wall paintings discovered within the ancient tombs have revealed the fermentation and bread-making processes that were first used by Egyptian locals.¹

The internet was not around in those days, and the ingredients used in recipes were simple. Most breads baked in ancient times were made with water and flour. So, when a baker in Egypt left a flour and water mixture out in the warm desert climate while baking bread-you can imagine what thoughts must have been going through their mind when it began to double in size and ferment.

As time passed, sourdough bread spread into other parts of the world. The recipe was changed, improved, and adapted by different cultures. Eventually, sourdough became one of the most popular breads for its chewy inside, crispy outside, and tangy baking aroma

How To Make Sourdough Bread?

It’s important to remember that not everyone bakes bread in the same way, and that’s the beauty of the process. Finding what works and what doesn’t is a personal journey. The answers and opinions provided below are based on the bakers’ experiences using sprouted flours and different ingredients. Please keep in mind that your results may be different from their end results. However, the valuable insights provided in this blog could help you better understand the uses of sprouted flours when baking sourdough bread.

Perfecting the process of baking sourdough bread involves a little trial and error, so don’t be afraid to experiment. Who knows, you may discover a sourdough bread recipe that outshines all the other recipes out there.

Making A Sourdough Bread Starter

The starter is one of the most essential steps behind the perfect rise and taste of sourdough bread. The sourdough starter was an accidental discovery that improved the taste and texture of bread through fermentation.

The process of baking sourdough bread has been refined over time, with improvements made to both techniques and ingredients. Despite these changes, the main ingredient of sourdough, which is flour has remained unchanged. It plays a significant role in baking a delicious fermented loaf of sourdough bread and its the perfect ingredient question to kickstart this Q&A.

Q: Can Sprouted Flour Be Used to Make a Sourdough Starter?

Kristyn: Yes, you can easily convert your established starter by feeding it sprouted flour.  I converted my very mature bread flour-based starter over to a sprouted spelt starter and within one feeding it was very active. Daily feeding will keep it very active and strong. I find converting an established starter over to be a great way to grow a new starter, but you can also build a sprouted flour from scratch, it will just take approximately 2-4 weeks to establish it and allow the bacteria levels to balance out for baking use.  

Klola: Yes, absolutely. Sprouted flour tends to have more nutrients and enzymatic activity and can potentially help to kickstart fermentation faster.

Kathy: Yes, sprouted flour can be used in a starter. We are currently using sprouted rye flour as a rye starter for our sourdough. When we make our sourdough breads, we use 50 percent rye starter and 50 percent white flour starter.

Q: Will Sprouted Flours Change the Outcome of a Starter?

Kristyn: In my experience with using the sprouted spelt flour in my starter, it will double and be very active, however it will have a shorter peak window for use because with the sprouted flour containing the bran, germ and natural oils, these factors result in a faster fermentation.  

Image Taken By:@oldoaksourdough

Kathy: No not compared to other whole grains. Sprouted flours are easier to use and need a shorter time to ferment, they have more flavor, so the odor and rise of your starter could differ from starters made with regular flour. 

Klola: The starter may have a slightly nutty aroma from the sprouted flour. As fermentation progresses, it will develop a tangy, sour smell characteristic of mature sourdough starters. The specific aroma can also vary depending on the strains of yeast and bacteria present in the starter. Sprouted flour tends to be more absorbent, which can result in a starter with a thicker or stickier consistency.

Q: What Considerations Need to Be Made When Using Sprouted Flour in A Starter?

Klola: Fermentation rate: Keep a close eye on your starter progress and be prepared for faster fermentation. Feeding schedule: Since sprouted flour may ferment faster you may need to feed it more frequently to maintain its balance. Water absorption: Sprouted flour absorbs more water. Be prepared to adjust the hydration level to achieve desired consistency.

Kathy: The stiffer the starter mixture is, the better. When making a starter, use more flour and less water- this will slow down the fermentation process. Slowing down the fermentation process will create a nice rise in the starter and balance out the pH level in the starter. If you have a higher water ratio to flour, especially flours with less gluten, the fermentation process will speed up, resulting in a flat and lifeless starter.

Kristyn: I would recommend watching your starter closely as it reaches its peak and aim to use it right away as your “peak window” may be a shorter window compared to a strong bread flour-based starter.

Q: What Is Your Sprouted Flour Starter Recipe?

Klola: You will need 30 grams sprouted flour (sprouted wheat or sprouted spelt flour), 30 milliliters water, food scale, two glass containers and a silicone spatula.

Kathy: This is a multi-day step process. The first phase (the sponge) recipe would be 3.5 Tbs whole rye flour and ¼ cup pineapple juice.  If the starter itself has a very strong acidic smell, and has deflated, I throw out half and place the remainder in a new, clean container and add more flour and water. The ratio for the feed is 1:1 (flour and water).

All of our organic sprouted flours- are made from whole grains that are transformed into nutritional powerhouses thanks to our unique sprouting process, which locks in more nutrients and flavor and ground into the finest flour that is perfect for baking anything from sprouted sourdough bread to sprouted cookies, cakes, pies, tarts, and even your favorite breakfast muffin with ease!

The post Sourdough Bread & Sprouted Flours: Your Top Questions Answered By Experts! appeared first on One Degree Organics.

At One Degree Organics, we traveled around the world to source a superfood ingredient famously known as cacao. Why? Apart from its nutritional benefits, the organic cacao ingredient adds a rich and mouth-watering flavor to our;  Cacao Mint Tea Infused Granola, Sprouted Cacao Nib Instant Oatmeal, Sprouted Brown Rice Cacao Crips, and our Sprouted Oat Quinoa Cacao Granola. 

Join us as we explore how cacao is processed, discover the purest form of cacao, and answer nutritional questions like whether cacao is vegan, gluten-free, and caffeine-free. 

What is cacao?

Cacao is also referred to as Theobroma cacao. Theobroma, is the Latin name, given by Swedish botanist Carolus Linnaeus directly translates to ‘Food of the Gods.’ Cacao, however, comes from the Nahuatl (Aztec) word xocolatl, which means ‘bitter water.’¹

How is cacao grown? A cacao tree is born from a seed found in the cacao pod; the seed will not grow if it is dry. When the cacao tree grows it produces beautiful large leaves and cacao pods. These pods contain the beans used to make cacao nibs, chocolate, paste and more.

The cacao tree produces fruit, yes you read that right. When cracking open a cacao pod, you will find a juicy fruit layer which covers the key ingredient-cacao beans. The cacao tree is also referred to as an evergreen tree since it does not shed its leaves during colder months of the year, unlike other trees.

Where is cacao grown? The cacao evergreen tree is approximately 8m in height and is grown in warmer climates like its native Central and South America region.²

How does cacao taste? Well, when harvested the pods are opened to produce the cacao fruit pulp which covers the beans. The fruity pulp is sweet and juicy, however, the bean itself holds a bitter and more intense flavor. The bean is where all the nutrients and minerals are stored.

How is cacao processed?

It is not hard to see why there are so many chocolate lovers around, but apart from its mouth-watering taste there is a lot of work that goes into harvesting the cacao pods, processing the cacao beans, and ensuring the same beloved taste is enjoyed by millions around the world.

At One Degree Organics, we travel far and wide to locate the purest ingredients, when doing so, we visit the local farms, meet the farmers who educate us on how the ingredients are grown, and processed, and taste the quality for ourselves.

One of our farm partner’s Villa Andina is in Peru, they work alongside the local cacao farmers that provide us with the superfood ingredient found in all our cacao-based products. We have been fortunate enough to shake the hands of these cacao farmers in Peru who place the utmost care in harvesting these rich beans.

After the cacao pods have been harvested, the pods are opened to collect the cacao beans. The cacao beans are unloaded at their processing facility where quality assurance checks are completed to ensure cacao beans are free from plagues. Once the cacao beans have passed the quality checks, they are fermented to produce its rich deep flavor before being processed.

Types of cacao

The cacao beans can be processed into the following products;

• Cacao beans

• Cacao nibs

• Cacao paste

• Cacao butter

• Cacao powder

• Chocolate

When it comes to the beans the main challenge is the high humidity that can be a result of heavy rain. When beans are processed, they are placed in the sun or machine dryers to achieve the right humidity and placed through sieves to obtain purity.

The cacao nibs are the first product that is obtained when processing cacao. The cacao bean is roasted or dried to obtain 4% humidity. According to our farm partner the cacao nibs found in our oatmeal’s, granolas, and cereals are the purest form of cacao.

Nibs also hold about 50%-55% cacao butter within the bean itself. Once the nibs have been formed it is then ground into smaller particles which form a cacao paste. The cacao paste contains cocoa solids and cocoa butter in their natural propositions.

The cacao paste is further refined by heating and mixing which enhances the flavor and improves the texture. The paste is then placed into molds, however, if it is being used to produce chocolate, it undergoes a tempering process.

Cacao butter is extracted from cacao beans using a hydraulic press which separates the cocoa butter from the cocoa solids. Once this is completed, the cacao butter will undergo a filtration process to ensure the butter is pure.

Cacao powder is obtained as a by-product of the cacao butter. This powder is produced by pressing out the cocoa butter from the cacao paste. When it comes to chocolate, however, cacao paste is refined even more and depending on the chocolate, sweetener, milk, and cocoa butter is added to produce the chocolate bars you love and know.

Cacao vs Cocoa

In simple terms, cacao is the raw form of cocoa. Cacao is transformed through the process of fermentation which develops the intense chocolate flavor, drying which ensures right humidity, then roasting, extracting, and grinding to produce cocoa powder.³

Are cacao nibs sweet?
Cacao beans and nibs have a more intense bitter taste, so it can be overpowering if used in natural form. Cocoa on the other hand, offers a mellower taste which is great for baking or making chocolate.

Health benefits of cacao

Cacao is a superfood filled with a rich source of nutrients and minerals that have numerous benefits. Let’s break down the ways in which cacao loves your body by discussing what the benefits of cacao really are.

Cacao nibs are a rich source of fiber, which is essential for maintaining good digestive health. And that’s not all, cacao beans are also rich in antioxidants that aid in reducing inflammation and damage to the body.
⁴

But wait there’s more! Cacao is one of the highest plant-based sources of magnesium. Why is magnesium important? Well, it’s the fourth most abundant mineral in the human body and magnesium deficiency is associated with cardiovascular, chronic, and inflammatory diseases. So, by consuming cacao you are providing your body with the much-needed boost of essential nutrients.⁵

Have you ever heard of flavonoids? In simple terms, they are a group of bioactive compounds that are associated with reducing the risk of cancer, cardiovascular disease, and neurodegenerative disorder. ⁶

Chocolate, cacao, cocoa have the highest levels of flavonoids than any other food. These bioactive compounds also support the body by regulating how it digests carbohydrates, now if this is not love, I don’t know what is.

Apart from all these benefits, cacao has the power to improve mental health. The amino acid called tryptophan is found within the cacao bean. Tryptophan is a compound which is used by the body to secrete our feel-good hormone, otherwise called serotonin. So, the next time you feel stressed or blue, release some tension by enjoying the rich and bold taste of cacao. ⁷

Cacao beans contain a high source of iron which is needed for producing protein for red blood cells that carry oxygen throughout the body. For vegetarians and pescatarians, cacao beans are an excellent source of iron. Cacao is not only delicious but also a superfood that can love you back with its rich benefits.

At One Degree Organics we only use cacao nibs in our products to ensure that every spoonful is packed with the beloved flavor of chocolate and the rich wholesome benefits of cacao.

Cacao nutritional facts

From cacao beans to, cacao nibs, powder, paste and chocolate, there are so many ways to enjoy this amazing ingredient. But, before you do, let’s get down to the nitty-gritty and answer the top questions about cacao.

Are cacao nibs vegan? Absolutely! Cacao is a plant-based ingredient, so if you plan to use it in its natural form, you have nothing to fear. Chocolate is made from cacao butter, powder, sugars, and milk, depending on what chocolate brand you love, and because of the milk it does not make it vegan or healthy with all the added sugar.

Is cacao gluten-free? Cacao is 100% gluten-free. Lastly, is cacao caffeine-free? Unfortunately, no. Cacao nibs contain around 4.6 mg of caffeine per spoon. But don’t worry, it’s not enough to keep you up all night.

This is how much nutritional value is in 3 spoons of cacao nibs:

Table sourced from: U.S Department of Agriculture, FoodData Central Search Results

At One Degree Organics, we take pride in sourcing our cacao with love and care. Our cacao-based products are not only delicious but also ethically sourced. If you are looking for some mouth-watering cacao recipes, look no further! We have a list of amazing Family Recipes for you to try out. And if you want to stay up to date on our latest news, recipes, products, and farmers, sign up for our newsletter today. 

References:

The post Cacao: The Organic Superfood Ingredient appeared first on One Degree Organics.

• What is Regenerative Agriculture?
• What are Regenerative Agriculture Practices and Principles?
• Regenerative Agriculture vs. Certified Organic Agriculture:
  • Is Regenerative Agriculture Organic?
  • What is Certified Organic Agriculture?
    (And is Certified Organic Agriculture Regenerative?)
  • What is Plant-based Organic Farming?
    (And What Do Plant-based Organic Farming and Regenerative Agriculture Have in Common?)
  • What is Regenerative Organic Certified Agriculture?
• Why Everyone Should Care About Healthy Soil

Regenerative Agriculture in Context:

Sustainable Solutions for a Broken Food System

The problems of modern industrial agriculture have been recognized for over a hundred years. But with growing awareness of climate change—and the significant environmental impact of conventional farming—the cry for more sustainable agriculture is louder than ever.

Alongside the established organic agriculture movement, scientists, farmers, and policy makers have explored several sustainable farming approaches as potential solutions to our broken global food system.

And from a field that includes agroecology ideas ranging from climate-smart agriculture to circular agriculture, conservation agriculture to low-input farming, regenerative agriculture has emerged as the hottest contender.

What is Regenerative Agriculture?

Although proponents and practitioners of regenerative agriculture agree on a collection of core themes, objectives, and practices, there is no legal or regulatory definition of regenerative agriculture^1,2.

Nor is there yet a unifying organization that represents a significant portion of the global regenerative agriculture community with the voice or momentum to advocate for one. (Though the international movement to change that through regional alliances is growing)³.

And the lack of a clear definition of what regenerative agriculture means is the source of greenwashing criticism⁴. As some of the world’s biggest food corporations hop on the regenerative agriculture bandwagon, vague goals and fuzzy targets offer accountability loopholes for sustainability promises made in that absence.

With no universal definition at an industry, academic, regulatory, or legal level, regenerative agriculture also has no universal approach.

Thus, regenerative agriculture is not a prescriptive agricultural method⁵ with rules for what should (or should not be) done.

Instead, regenerative agriculture farmers pick and choose from a collection of methods, ideas, and practices as they see fit based on their climate, soil type, and the mix of crops they farm—and their individual means, preferences, and goals.

Despite this, every attempt to define regenerative agriculture agrees:

Restoring / improving soil health and reversing biodiversity loss are the key drivers of every interpretation of this emerging approach to more sustainable farming^1,2.

And for most, resource management, water retention, resilience to climate change—and using soil carbon sequestration to help fight it—are also core themes.

Regenerative Agriculture Principles and Practices

Grounded in sustainability and rooted in soil health, regenerative agriculture aims to restore, enhance, and conserve soil through natural processes within a farming system.

Although every farmer is free to interpret and apply regenerative agriculture ideas to their unique needs, most draw from the following set of common principles and practices in how they manage soil health and support biodiversity^5,6:

Common Regenerative Agriculture Practices:

Manage Soil Health

• Leave soil undisturbed with zero-till / minimal-tillage practices
• Keep living roots in soil all year with cover crops
• Retain stubble and other mulch and green manure
• Increase organic matter and carbon in soil with compost, green and animal manures, biochar, and compost teas

Support Biodiversity

• Foster plant diversity through:
• • • Diverse crop rotations
    • Multi-species cover crops
    • Intercropping or companion planting

• Integrate tree crops (may include woodland pasture or other agroforestry approaches)
• Use rotational grazing and/or holistic grazing with small volume livestock
• Reduce, limit, or avoid pesticides and/or other synthetic inputs

Is Regenerative Agriculture Organic?

Regenerative agriculture is not organic farming. Unlike certified organic farming, there are no regulatory requirements or prohibitions for how regenerative agriculture is done. So, a farmer practicing regenerative agriculture may—or may not—use organic methods at their discretion.

So, it is possible to practice regenerative agriculture and still use GMOs, synthetic pesticides and fertilizers, and other methods common in conventional farming but forbidden by organic standards.

What is Certified Organic Agriculture?

While it is possible to practice regenerative agriculture along a broad spectrum, certified organic agriculture is clearly defined and follows a strict legal and regulatory framework in most countries of the world.

Organic standards prohibit the use of synthetic pesticides and herbicides, synthetic nitrogen, potassium, and phosphorous fertilizers, and GMOs. Why? To avoid harm to soil, plant, animal, environmental, and human health¹.

When you purchase certified organic food, a certified organic seal from an internationally recognized body ensures it was produced without synthetic chemicals or GMOs—whether it bears the USDA Organic, Canada Organic, Quality Assurance International, Ecocert, or another internationally recognized logo.

Is Certified Organic Agriculture Regenerative?

Although the principles of organic agriculture connect the concepts of health, ecology, fairness, and care to the practice⁷, organic certification standards focus on inputs. Specifically, what is and is not allowed.

Depending on the crop, a certified organic farmer can comply with all regulations—using no synthetic fertilizers, pesticides, herbicides, or GMOs—without making regenerative farming’s commitment to soil health.

What is Plant-based Organic (Veganic) Farming?

At One Degree Organics, we go beyond certified organic with our ingredients. Our farmer partners aren’t just certified organic—they also use plant-based organic farming methods.

Veganic (vegan organic) farming means no animal by-products—like manure, bone-, blood-, fish-, or feather-meal—are used as fertilizer. Instead, plant-based organic farmers use other methods to return nutrients and add organic matter to the soil.

And many of the methods and practices used in plant-based organic farming overlap with those used in regenerative agriculture.

What Do Plant-based Organic (Veganic) Farming and Regenerative Agriculture Have in Common?

For both veganic farming and regenerative agriculture, sustainability is profoundly connected to soil health.

Proponents of both believe the sustainability problems created by conventional agriculture and industrial monoculture farming cannot be solved by technology—or the thinking behind it that has led to depleted soil and dependence on synthetic fertilizers.

So, both approaches invest in building soil health with the belief that soil is an essential resource needed to grow healthy food, and that restoring soil biodiversity improves sustainability in farming and for the environment. (See our Soil Health Sidebar to learn why)!

To that end, plant-based organic and regenerative agriculture farmers use many of the same practices to build healthy soil naturally.

Common methods shared between plant-based organic farming and regenerative agriculture include:

• Crop rotation
  (growing nitrogen-fixing crops like clover, alfalfa, lentils, and legumes in rotation with other crops)
• Intercropping and companion planting
  (growing two or more mutually supportive crops in the same field)
• Cover crops
  (non-harvested crops planted to keep live roots in soil and left to add organic matter (green manure) to nourish a healthy soil microbiome)
• No-till or reduced-till soil management
• Plant-based compost

In addition to (and likely because of) these shared soil-building methods, both plant-based organic farming and regenerative agriculture appeal to smaller-scale, independent farmers.

These methods can require more hands-on care and time. But they are also cost-effective for family farmers with smaller plots of land where the economies of scale that justify investing in large-scale industrial farm equipment can never be realized.

And they are accessible even to smallholding farmers in developing countries who cannot afford the synthetic fertilizers conventional agriculture depends on to farm depleted soil.

The farming methods common to veganic and regenerative agriculture empower farmers like Pak Fransiskus—who grows organic cacao for Tripper, our farm partner in Bali, Indonesia—to  restore healthy soil, feed their families, and better their lives and communities.

The Convergence of Certified Organic and Regenerative Agriculture: Regenerative Organic Certified and Organic 3.0

One Degree and our plant-based organic farmer partners are not alone in our belief that certified organic standards are a starting point—not a destination.

From the Rodale Institute to IFOAM – Organics International, leaders in the organic movement who paved the way for certification now advocate for organic farming to go beyond the basics of sustainability.

Regenerative organic agriculture expands the scope of certified organic with the belief that is no longer enough to maintain resources and do no harm—we must restore soil health to ensure the future of our planet⁸.

Clearly defined by the new Regenerative Organic Certified standard which uses USDA Organic certification as the baseline, regenerative organic agriculture adds the soil health practices common to regenerative agriculture and plant-based organic farming, and layers social fairness practices into its scope.

And where Organic 2.0 established global standards and worldwide demand for organic food, Organic 3.0 agrees that it is no longer enough merely to prove what we do not do (use synthetics and GMOs)⁹.

For organic agriculture to be truly sustainable—and make a meaningful impact on the health of the planet and all the people on it—we must do what we do with purpose. Starting with the soil, and for the benefit of all.

Why Everyone Should Care About Healthy Soil

An essential and non-renewable natural resource, healthy soil is vital to ecosystems and human life¹⁰. According to the United Nations (FAO¹¹ and UNDRR):

• Soil is not only fundamental for growing crops for food, fiber, feed, and fuel—it is also a filter for clean water and a major carbon storehouse that helps regulate carbon dioxide and greenhouse gas emissions.
• Although soil erosion and degradation happen naturally, human activities—including intensive agriculture, deforestation, over-grazing, and unsustainable land use—have increased the erosion and degradation rate by up to 1,000 times.
• 33% of the Earth’s soils are already degraded. Over 90% could be degraded by 2050. And it can take up to 1,000 years to produce 2 – 3 cm of topsoil.
• Soil erosion and degradation are a major threat to global food security and can lead to a 50% loss in crop yields.

To be clear: At One Degree, our commitment to plant-based organic food is steadfast. And we applaud any approach that moves away from conventional agriculture’s dependence on synthetic fertilizers, herbicides, and pesticides, and actively works to restore soil health using regenerative methods.

Because when the health of the planet—and every person on it—depends on sustainable soil management, meaningful progress (not perfection) matters.

Read this article to learn more about our Veganic Principles and why One Degree Organics products are made with the best plant-based organic ingredients in the world.

Scroll down to sign up for our newsletter to meet our plant-based organic farmer partners and get healthy organic recipes your family will love.

And follow us on Instagram, Facebook, and Pinterest for more!

References:

[1] Rempelos, L., Kabourakis, E., Leifert, C. Innovative Organic and Regenerative Agricultural Production. Agronomy 2023, volume 13, issue 1344. Available from: https://doi.org/10.3390/agronomy13051344https://www.mdpi.com/2073-4395/13/5/1344, accessed December 18, 2023.

2 Schreefel, L, Schulte, R.P.O., de Boer, I.J.M., Pas Schrijver, A., van Zanten, H.H.E., Regenerative agriculture – the soil is the base. Global Food Security, volume 26 (2020), 100404, August 6, 2020. Available from: https://www.sciencedirect.com/science/article/pii/S2211912420300584, accessed December 20, 2023.

3 Regeneration International, Regeneration Alliances. 2019. Available from: https://regenerationinternational.org/regeneration-alliances/, accessed January 11, 2023.

4 De Sousa, A. and Afanasieva, D. for Bloomberg News, Big Food Runs Greenwash Risk Over Regenerative Farming Push. BNN Bloomberg, Investing, September 20, 2023. Available from: https://www.bnnbloomberg.ca/big-food-runs-greenwash-risks-over-regenerative-farming-push-1.1973912, accessed December 19, 2023.

5 Khangura, R., Ferris, D., Wagg, C., Bowyer, J. Regenerative Agriculture—A Literature Review on the Practices and Mechanisms Used to Improve Soil Health. Sustainability 2023, 15, 2338. Available from: https://www.mdpi.com/2071-1050/15/3/2338, accessed December 18, 2023.

6 Giller, K. E., Hijbeek, R., Andersson, J. A., & Sumberg, J., Regenerative Agriculture: An agronomic perspective. Outlook on Agriculture, volume 50, issue 1, pages 13 – 25, 2021. Available from: https://journals.sagepub.com/doi/full/10.1177/0030727021998063#table1-0030727021998063, accessed December 18, 2023.

7 IFOAM Organics International, The Four Principles of Organic Agriculture: The Principles of Organic Agriculture are Health, Ecology, Fairness and Care. International Federation of Organic Agriculture Movements (IFOAM – Organics International), 2023. Available from: https://www.ifoam.bio/why-organic/shaping-agriculture/four-principles-organic, accessed December 19, 2023.

8 Rodale Institute, Regenerative Organic Agriculture. Available from: https://rodaleinstitute.org/why-organic/organic-basics/regenerative-organic-agriculture/, accessed December 18, 2023.

9 Arbenz, M., Gould, D., and Stopes, C. on behalf of IFOAM Organics International and the Sustainable Organic Agriculture Action Network (SOAAN), Organic 3.0 for truly sustainable farming & consumption, 2^nd updated edition. 2016. Available from: https://www.ifoam.bio/sites/default/files/2020-05/Organic3.0_v.2_web.pdf, accessed December 19, 2023.

[1]⁰ United Nations Office for Disaster Risk Reduction (UNDRR), Understanding Disaster Risk: Soil Erosion: Unique identifier / Notation EN0019. UNDRR, 2021. Available from: http://www.undrr.org/quick/78513, accessed December 19, 2023.

[1]¹ Food and Agriculture Organization of the United Nations (FAO), Global Symposium on Soil Erosion: Key Messages.FAO, 2023. Available from https://www.fao.org/about/meetings/soil-erosion-symposium/key-messages/en/, accessed December 19, 2023.

The post Regenerative Agriculture vs. Plant-Based Organic Farming appeared first on One Degree Organics.

Whether you want assurance that no chemicals were used to make your morning oats, or (like us!) you believe it is important to know where your food came from—and what was done to it between our farmers’ soil and your spoon—we have good news!

One Degree Organics oats are made using simple processes from sprouting to shipping—all to make sure they are the most nutritious, highest quality, organic sprouted gluten-free oats you can feed your family.

Keep reading to learn how we make our sprouted oats at One Degree Organics!

Step 1: Visiting the Farm

Making the best organic sprouted oats begins long before a load of freshly harvested raw whole grain oats arrives at our facilities. At One Degree, acquiring organic oats is more than a commodity transaction—it starts with the relationships we build with our farmers.

Before we place our first order of oats, we look for family-run farms run by farmers who are as committed to clean, organic, plant-based ingredients as we are. We invest time and care in establishing mutually beneficial, long-lasting partnerships with all our farmers.

That’s why meeting oat farmers who share our values and enthusiasm for organic farming and visiting their farms in Northern Alberta is the first step to making One Degree Organics sprouted oats! (Learn more about how we choose our oat farmer partners here).

Step 2: Unloading the Oats

Once our farmer partners harvest their oats, our order travels by truck from their Northern Alberta farm directly to our facilities in Abbotsford, British Columbia to be unloaded.

Step 3: QA Testing (Round 1)

After a truckload of organic oats has been unloaded, our Quality Assurance team inspects the load, testing for contaminants like foreign objects or gluten-containing grains. Once QA tests prove the shipment meets our standards, the process of turning raw oats into sprouted rolled, steel cut, and quick oats begins!

Step 4: Sprouting and Cleaning

Harnessing Mother Nature’s magic and decades of research and experience sprouting whole grains, One Degree Organics’ proprietary sprouting process is the step that separates our oats from other organic gluten-free oats on the shelf.

First, we clean our freshly sprouted oats using a special two-step process. Then we sprout our oats in water that is just the right temperature and for just the right amount of time to unlock the true nutritional potential stored in each whole grain.

Step 5: Dehulling and Dehusking

Sprouted and squeaky clean, our next step is to remove the inedible hulls and husks that helped protect the whole grain oat as it grew. Dehulling, dehusking, and gentle oven drying leaves all the whole grain goodness intact as each oat continues its journey from our farmers’ soil to your spoon.

Step 6: Sorting

Next, our sprouted oats travel through an optical sorter to get rid of any stray hulls, husks, or inedible bits missed in Step 5. A high-resolution camera and quick bursts of air remove any unwanted particles with greater speed and accuracy than human eyes and hands.

Step 7: QA Testing (Round 2)

Our Quality Assurance team puts every batch through a battery of visual quality inspections, and physical and chemical tests to make sure our sprouted oats are worthy of the certifications on our packaging and will stay fresh until the Best Before date stamped on the bag. Step 7 is where we confirm our oats test below the <20 ppm gluten-free threshold and meet moisture standards to eliminate the risk of mold and other food-borne pathogens.

Step 8: Mechanical Processing

What happens next depends on whether we are making sprouted rolled oats, sprouted steel cut oats, or sprouted quick oats.

• For rolled oats, whole sprouted oats are softened with steam, rolled into flakes, then gently oven dried.
• For steel cut oats, whole sprouted oats are broken into pieces using a mechanical groat cutter.
• For quick oats, steel cut oats are steam softened, rolled into flakes, then gently oven dried—just like our rolled oats, but starting with smaller pieces of whole grain oats to make smaller flakes that cook faster.

Step 9: QA Testing (Final Round)

One last round of testing by our Quality Assurance team before packaging confirms our sprouted oats meet the highest standards. Here we test the finished oats for pathogens and heavy metals to make sure you and your family will enjoy clean, certified organic, certified gluten-free, glyphosate-free, Non-GMO Project Verified sprouted oats when you choose One Degree Organics.

Step 10: Packaging

Our oats are packed and sealed immediately after they are made to ensure peak freshness. Every batch is stamped with a source code so you can trace every bag back to the farmer who grew the oats inside—and we can live up to our commitment to total food transparency.

Step 11: Shipping

We ship our sprouted oats as soon as possible after they are processed and packaged so they are as fresh as can be when you reach for them on your favorite retailer’s shelf—so you can make your morning bowl of oatmeal or next batch of cookies with the very best ingredients.

Now that you know how we make our sprouted oats at One Degree Organics, we hope you feel as good as we do about serving them to your loved ones as we do! Still have questions? Check out our Sprouted Oats FAQs to get your top questions about sprouted oats answered.

Crave new ways to use our sprouted oats? Check out our Family Recipes section and use the Products Filter to discover delicious recipes for our organic gluten-free Sprouted Rolled Oats, Sprouted Steel Cut Oats, and Sprouted Quick Oats. Scroll down and sign up for our newsletter to get fresh inspiration delivered to your inbox every month. And follow us on Pinterest, Instagram, and Facebook to fill your favorite social feed with wholesome, organic food content from One Degree.

The post How We Make Our Sprouted Oats appeared first on One Degree Organics.

As with so many things, the simplest answer is the best. Sprouted flour is flour made from whole grains that have been sprouted to bring out all the goodness stored inside.

From wheat and spelt to gluten-free brown rice, any whole grain can be germinated and turned into sprouted flour that is ready to use in all your favorite flour-based recipes.

The Benefits of Sprouted Flour: Is Sprouted Flour Better For You?

For as long as people have been eating seeds from cereal grasses, we have known whole grains are tough to digest straight from the field. From mortar and pestles chiseled from stone to wind- and water-powered mills, millennia of human ingenuity are proof that grinding dry, hard-hulled grains into usable flour is no small effort.

People have sprouted grains at least as far back as recorded history goes. But sprouting does more than simply soften whole grains to make them easier to eat (with less work than grinding and less energy than cooking).

Sprouted whole grains are easier to digest—and you get more nutrition from them, too.

You can learn all about the nutrition and health benefits of sprouted whole grains—and how (and why) the natural process of germination makes sprouted grains better for you than unsprouted grains—here .

And everything you learn about the benefits of sprouted grains also applies to sprouted flour.

Why Use Sprouted Flour?

Saying that sprouted flour is better for you than regular flour is not puffery—there is a significant body of scientific research to support this claim^1,2.

The natural process of sprouting activates enzymes that break down antinutrients that stand between you and the nutrition stored inside whole grains. This increases the bioavailability of vitamins and minerals, and it makes sprouted whole grains—and flour made from them—easier to digest.

Sprouted Flour Bakes Better Bread

But beyond the nutrition and digestion-enhancing benefits of sprouted flour, there are still more reasons to use sprouted flour.

After over 30 years of baking with sprouted grains and more than 10 years baking with sprouted flour, we might be biased when we say sprouted flour bakes better bread. But you don’t have to take our word for it—science says sprouted flour improves baking performance on multiple counts.

In baking and sensory studies (reviews of taste and texture), bread made from sprouted wheat flour is less bitter and has better loaf volume than bread made from unsprouted whole wheat flour³.

In a 2020 study, researchers found that bread made from sprouted whole wheat flour needs less water to form a dough with good consistency⁴, and that dough takes less time to develop⁴. In addition to a significant increase in loaf height, bread made from sprouted wheat flour has a softer, more tender crumb than bread made from unsprouted flour—and stays softer longer before staling⁴.

And these improvements appear not only in bread made exclusively from sprouted wheat flour, but in bread made with a mix of regular whole wheat flour and sprouted wheat flour. Recent studies show that adding as little as 2% sprouted wheat flour to bread made with ungerminated wheat flour improves loaf volume and increases the strength of the dough⁵.

At One Degree, we have always been motivated to sprout our grains to optimize the nutrition you get from them. But beyond the nutritional benefits, if you want to make soft, light whole grain bread that is enjoyable to bake, tastes sweeter, toasts and grills with richer flavor, and stays fresher longer⁴, sprouted whole grain flours are your new secret ingredient!

How is Sprouted Flour Different from Regular Flour?

To be fair, the question of how sprouted flour is different from regular flour should only be answered using an apples-to-apples—or rather whole-grain-flours-to-whole-grain-flours—comparison. (Because regular refined flour leaves so much of the grain behind (before being fortified to add back lost nutrition), even comparing it to regular whole grain flour would be unfair).

Like regular whole grain flour, sprouted whole grain flour retains 100% of the grain’s bran and germ. Then what is the difference between sprouted flour and regular whole grain flour?

As the name suggests, sprouted flour is made from sprouted whole grain, where regular whole grain flour is made from the hard, unsprouted (or “sound”) kernels of whole grain.

Because the sprouting process softens hard whole grains like wheat, spelt, Khorasan, and brown rice, sprouted grains are easier to grind into flour—so flour made from them tends to be finer⁶. And that may be one more reason bakers rave about the soft, silky texture of our sprouted flours and the tenderness it brings to their recipes.

Compared to regular whole grain flour, sprouted flour has improved functional properties that go beyond how well it performs in bread. Sprouted flour has been reported to add higher elasticity to fresh pasta, and better performance in whole wheat tortillas, too⁷.

(And that is just what has been studied and published—our own experiences and stories from fans suggest sprouted flour performs beautifully in a full range of recipes!)

How is Sprouted Flour Made?

Whether it is sprouted or not, all whole grain flours are made using some form of mechanical process to break up the kernels and grind them into a powder. Flour can be roller milled, stone milled, or hammer milled—or produced using a combination of milling processes. And while most flours are dry ground, flour can be wet milled, too.

Different flour milling processes produce a range of textures suitable for different types of baking, from coarse semolina-style flours all the way to super fine flours perfect for pastries and cakes. Regular or sprouted, milling the perfect flours for every cooking occasion requires both technical mastery and artisanship.

No matter which grain you start with, sprouted flour starts by rinsing off the dust from field and travel so the grains are clean when they take a nice, comfortable soak in the sprouting tank.

Grains are considered sprouted when the tip of the root (the radicle) emerges from the seed for all to see. How long this takes depends on the type of grain, how dry and hard it was before soaking, and the temperature of the water (among other variables). For most of the grains we use in One Degree Organics sprouted flours, it takes up to 24 and 36 hours for the grain to tell us it is ready.

Once sprouted, the grains are gently oven dried before milling. At One Degree, we keep our drying temperature below 108 degrees F (42 degrees C). This helps retain all the raw nutrition of the sprouted whole grain while also hitting the off-switch on enzymes activated by the sprouting process that can push a grain past perfection to a shorter shelf life if not done just right.

Even after drying, softer sprouted grains take less energy and are easier to grind than unsprouted grains⁶—and produce a finer flour. Overall, that’s a good thing. But it also means we must take extra care in milling our sprouted grains, sometimes milling them twice to keep our flour cool as we strive for the just-right particle size.

Why does particle size matter in flour? Two reasons. First because the coarseness or fineness of a flour affects how it handles and bakes—a too-fine grind can damage the starch and limit the performance of the flour in recipes. And second because the finer the flour, the hotter it gets as it is ground. Heat increases oxidation, which can reduce the shelf life of the finished flour.

Depending on the grain, we use either hammer milling or stone milling with most of our organic sprouted flours to achieve the ideal consistency for your baking. And our team is always working on incremental improvements and new innovations to help us craft the best sprouted flour possible.

Does Sprouted Flour Taste Different?

Sprouting brings out the natural sweetness in whole grains, as the enzymes in the germinating seed break stored starch into simple sugars. That is why sprouted flour—and whatever you bake with it—tends to be slightly sweeter than food baked with conventional whole grain flours.

Those simpler sugars add more flavor benefits beyond sweetness. They also mean baked goods made with sprouted flours caramelize and brown more readily than those made with regular whole grain flours⁸, adding richness to bread crusts and subtle complexity to pies or cookies where flour is the star of the show.

And because the sprouting process breaks down antinutrients like phytic acid and tannins—compounds that are naturally bitter in addition to standing between you and the nutrition in whole grains—sprouted flour does not have the bitterness that conventional whole grain flour often has.

Sprouted wheat, spelt, and brown rice flours have neutral flavor profiles⁸ that make it easy to add nutrition to baked recipes of all types. But this is especially true for sweet treats where it is possible to make healthier versions of desserts that taste and feel just as indulgent as their white-flour equivalents.

How to Use Sprouted Flour

What is sprouted flour good for? You can use sprouted flours in bread recipes—from traditional loaf breads or artisan boules to set-and-forget bread machine recipes. From stunning cinnamon buns to humble dinner rolls, sprouted flour belongs in recipes for homemade buns of all types. And you can use sprouted flour in cookies, muffins, brownies, cakes, and crusts for sweet or savory pies, too.

How to Bake with Sprouted Flour

Whether you add sprouted flour to your favorite recipes, or you fall in love with one of the plant-based sprouted flour recipes our family created to help you enjoy One Degree Organics sprouted flours to their fullest, baking with sprouted flour is easy!

Learning how to bake with sprouted flour is not much different than baking with conventional whole grain flours. There are no sprouted flour secrets to study. You do not need special tools or strange ingredients, nor the training or experience of a master baker to make mealtime magic in your kitchen with sprouted flour.

Bowls, spoons, measuring cups, baking pans, a hot oven, and an open mind are all you need to get started baking with sprouted flour.

Can You Substitute Sprouted Flour for Regular Flour?

A simple swap is the easiest entry into the world of sprouted flour. Generally, sprouted wheat flour can be substituted one-to-one for whole wheat flour. And the same cup-for-cup swap applies for sprouted spelt flour and sprouted Khorasan flour, too.

Likewise, sprouted brown rice flour can be swapped for brown rice flour in any recipe.

(However, sprouted or not, brown rice flour is gluten-free. That means sprouted brown rice flour cannot be used as a one-to-one substitute for gluten-containing flours like wheat in conventional recipes without experimentation and/or help from other ingredients. It also means sprouted brown rice flour is not a direct substitution for specialty gluten-free flour blends that include things like xanthan gum to behave more like a conventional all-purpose flour).

Other than the most delicate pastries and the lightest and whitest fluffy cakes where any whole grain flour would change the character of the recipe, sprouted wheat flour can be swapped for up to half of the flour in recipes that call for unbleached or all-purpose wheat flour. So, your favorite cookie and muffin recipes are fair game to get a 50% boost from our organic sprouted whole wheat, sprouted spelt, or sprouted ancient grain Khorasan flours!

Can you substitute more than half of the all-purpose flour for sprouted flour in a conventional recipe? Confident bakers willing to experiment can—and have—successfully made such swaps with a few trial-and-error adjustments.

Adjusting conventional recipes for more sprouted flour might mean using a little less water when making dough for yeasted breads, buns, and pizzas (because sprouted flour may absorb moisture slightly differently). You might also find raised doughs proof a bit faster and want to keep a closer eye on them to avoid over-proofing.

Swapping more sprouted flour might mean you add a little less sugar than a conventional recipe calls for. Or that you should cover pie crusts with foil in the last 10 – 20 minutes of baking (or watch the bottoms of short bread and sugar cookies) to adjust for sprouted flour’s tendency to brown more readily.

Every cook, every kitchen, and every recipe is beautifully unique! And most home bakers learn from experience that the best results often come where baking science ends and you carry on by feel. A few tasty tests are all you will need to add the goodness of sprouted flour to your baking repertoire!

What Makes One Degree Organics Sprouted Flours Special?

Everything we make at One Degree Organics is plant-based, certified organic, Non-GMO Project verified, and glyphosate-free. And our sprouted flours are no exception.

Each of our veganic sprouted flours are made from single whole grains you can trace all the way back to the farm to meet the farmer who grew them.

After the Canadian-grown organic wheat, spelt, and Khorasan, and dryland-farmed organic brown rice arrive in our bakery we wash our grains well before we soak and sprout them. When the grains tell us they are awake and ready, we gently dry them to preserve all the nutritional benefits enhanced by sprouting, then mill them with care to achieve the perfect silky texture for baking.

All our sprouted flours are unbleached and unbromated—because we believe organic sprouted whole grains are the only ingredient you need to make healthy flour you can feel great about baking with.

Organic Sprouted Whole Wheat Flour

Beloved by sprouted flour beginners and seasoned sprouted bakers alike, our Organic Sprouted Whole Wheat Flour is a healthy baking ingredient that deserves a place in your pantry. The go-to sprouted flour for everything from artisan bread to lemon tarts, this versatile flour makes it easy to welcome the goodness of sprouted whole grains to your favorite recipes.

Try our Organic Sprouted Whole Wheat Flour in these recipes:

• Sprouted Artisan Bread
• Vegan Cast-Iron Skillet Orange Cinnamon Twist Bread
• Sprouted Whole Wheat Coconut Lemon Tarts with Berries
• Sprouted Whole Wheat Garlic Naan
• Vegan Caramel Apple Pie

Organic Sprouted Spelt Flour

With a similar but more delicate nutty taste and slightly less gluten than whole wheat, our Organic Sprouted Spelt flour is perfect for fluffy dinner rolls, tender cookies, simple pie crusts and tarts—or even rich, chocolatey cakes baked with a bit of courage! Sprouted spelt flour lends itself well to recipes where a little tenderness and subtler flavor are called for.

Try our Organic Sprouted Spelt Flour in these recipes:

• Apple Cookies with Sprouted Spelt Flour
• Easy Fold-Over Jam Tarts with Simple Spelt Crust
• No Knead Spelt Dinner Rolls
• Spelt Flour Chocolate Bundt Cakes
• Sprouted Spelt Pumpkin Muffins with Crumble Topping

Organic Sprouted Khorasan Flour

Renowned for its sweet, nutty, and almost buttery flavor, Khorasan is a non-hybridized ancient grain variety of wheat. Our Organic Sprouted Khorasan Flour brings out the best this grain has to offer, adding richness to recipes from banana bread to cinnamon rolls.

Try our Organic Sprouted Khorasan Flour in these recipes:

• Sprouted Khorasan Orange Cardamom Raspberry Muffins
• Sprouted Khorasan Banana Chia Bread
• Sprouted Khorasan Oatmeal Chocolate Chunk Cookies
• Sprouted Khorasan Orange Cinnamon Rolls with Eggnog Icing
• Sprouted Khorasan Pancakes

Organic Sprouted Brown Rice Flour

Richly nutritious and versatile, our Organic Sprouted Brown Rice Flour brings the goodness of germinated brown rice to all your gluten-free baking.

Try our Organic Sprouted Brown Rice Flour in these recipes:

• Sprouted Brown Rice Double Chocolate Peppermint Brownies
• Gluten-free Sprouted Brown Rice Carrot Cupcakes with “Cream Cheese” Lemon Frosting
• Gluten-free Chocolate Orange Cookies
• Gluten-free Coconut Cardamom Pancakes
• Gluten-free Sprouted Brown Rice Chocolate Cupcakes with Chocolate Coconut Frosting

Whether you try one of our organic sprouted flours or stock your pantry with an assortment for all your healthy baking ambitions, you will find recipe inspiration and ingredient insights in One Degree Organics monthly newsletter. Scroll down to sign up! Or follow us on Facebook, Instagram, and Pinterest for farmer stories, news, recipes, and more.

References:

1. Benincasa P., Falcinelli B., Lutts S., Stagnari F., Galieni A.. Sprouted Grains: A Comprehensive Review. Nutrients. 2019; 11(2):421. Available from: https://www.mdpi.com/2072-6643/11/2/421/htm, accessed December 4, 2019.
2. Lemmens, E., Moroni, A., Pagand, J., Heiraut, P., Ritala, A., Karlen, Y., Le, K.A., Van den Broeck, H., Brouns, F., De Brier, N., Delcour, J., Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review. Comprehensive Reviews in Food Science and Food Safety, 12 Dec. 2018. Available from: https://onlinelibrary.wiley.com/doi/full/10.1111/1541-4337.12414, accessed December 4, 2019.
3. Richter, K., Christiansen, K., & Guo, G., Wheat Sprouting Enhances Bread Baking Performance. Cereal Foods World, 59, 231-233, 2014. Available from: https://www.semanticscholar.org/paper/Wheat-Sprouting-Enhances-Bread-Baking-Performance1-Richter-Christiansen/83253a740a714b61caadfa02417845ca03fa61ee, accessed August 14, 2020.
4. Cardone, G., D’Incecco, P., Pagani, M. A., Marti, A., Sprouting improves the bread-making performance of whole wheat flour (Triticum aestivum L.). Journal of the Science of Food and Agriculture, Volume 100,6: 2453-2459, February 6, 2020. Available from: https://air.unimi.it/retrieve/handle/2434/727156/1450426/Cardone%20et%20al.%202020_Sprouting%20improves%20the%20bread-making%20performance%20of%20whole%20wheat%20flour_pre-print.pdf, accessed September 27, 2021.
5. Poudel, R., Finnie, S., & Rose, D. J., Effects of wheat kernel germination time and drying temperature on compositional and end-use properties of the resulting whole wheat flour. Journal of Cereal Science, Volume 86, March 2019 p 33 – 40. Available from https://www.sciencedirect.com/science/article/abs/pii/S0733521018306994?via%3Dihub, accessed September 27, 2021.
6. Dziki, D., Gawlik-Dziki, U., Processing of Germinated Grains. In Sprouted Grains: Nutritional Value, Production, and Applications (pp. 69 – 90). AACC International via Elsevier, 2019. https://doi.org/10.1016/B978-0-12-811525-1.00006-3, accessed August 11, 2020.
7. Ding, J., Feng, H., Controlled germination for enhancing the nutritional value of sprouted grains. In Sprouted Grains: Nutritional Value, Production, and Applications (pp. 91–105). AACC International via Elsevier, 2019. https://doi.org/10.1016/B978-0-12-811525-1.00006-3, accessed August 11, 2020.
8. Finnie, S., Brovelli, V., & Nelson, D., Sprouted grains as a food ingredient. In Sprouted Grains: Nutritional Value, Production, and Applications (pp. 113–142). AACC International via Elsevier, 2019. https://doi.org/10.1016/B978-0-12-811525-1.00006-3, accessed August 11, 2020.

The post The Benefits of Sprouted Flour: How to Use Sprouted Flour—and Why! appeared first on One Degree Organics.

What are Sprouted Grains?

Every whole grain is a sleeping seed waiting for the right conditions to come to life—a little warmth and water are all it needs to wake up and grow!

From wheat to oats, from rice to maize, sprouted grains are just seeds at the beginning of their journey to becoming a plant. But what happens in a sprouting grain’s first few hours and days turns a humble little seed into a marvel of whole grain nutrition.

Read on to find out why (almost) every whole grain we use at One Degree is sprouted.

The Benefits of Sprouting

What are the Benefits of Sprouted Grains?

All the nutrition a plant requires to begin its life is stored inside its seeds. Mother Nature packs protein, starch, fat, and enzymes into a protective case to give seeds their best shot at survival.

When a grain sprouts, those enzymes activate and begin to turn the seed’s stored nutrients into more usable forms.

And the same process that makes that stored nutrition easier for the seed to use also makes it easier for people to use. Sprouted whole grains are more nutritious and easier to digest. And they taste better, too!

Sprouted Grains Are More Nutritious

Birds and animals (including humans!) are keen to make a meal out of grains, so Mother Nature gives seeds some extra defenses to discourage such snacking (and ensure some seeds survive to become next season’s plants).

Those defenses—compounds like phytates, trypsin inhibitors, tannins, and (in some seeds) saponins—are not just bitter. Scientists call them antinutrients because they make it hard for humans to digest whole grains without extensive grinding or cooking.

And because they stop us from being able to access a lot of the nutrition whole grains contain¹.

Sprouting breaks down antinutrients in whole grains, increasing the bioavailabilty of vitamins and minerals like zinc, iron, magnesium, phosphorous, and B vitamins², so your body can absorb them.

In addition to breaking down antinutrients, sprouting also increases the amount of certain nutrients in whole grains—including antioxidant vitamins C and E, beta carotene, and polyphenol content, too^1,3.

An important note:
Which vitamins and antioxidants increase—and by how much—is highly dependent on the type of grain and how long it is sprouted. Some nutrients increase more the longer a grain is sprouted, while others increase with shorter sprout times, then decrease significantly beyond a certain point².

Sprouted Grains Are Easier to Digest

Research suggests that wheat sprouted in conditions similar to the proprietary methods we have developed at One Degree for our sprouted whole grains and sprouted whole wheat flour is more digestible than unsprouted wheat. In sprouted wheat, in vitro starch digestibly improves by about 15%, while in vitro protein digestibility improves by about 10%⁴.

Why? Sprouting activates endogenous enzymes that are dormant in unsprouted grains and seeds.

Once activated, enzymes like amylase (which breaks down starches) change the structure of starch molecules in sprouted wheat into simple sugars like oligosaccharides, while protease (an enzyme that breaks down protein) releases peptides and free amino acids.

Together, endogenous enzymes make the starches and proteins in whole wheat easier to digest overall⁴.

In addition to the enzymatic changes that make starches and proteins in sprouted wheat easier to digest, gluten is another protein that can be broken down by protease. Some people find sprouted grains easier to digest than unsprouted ones in part because sprouting reduces gluten in wheat⁵.

This reduced gluten does not make sprouted wheat safe for those with celiac disease—because the gluten in sprouted wheat is still well above the <20 PPM threshold considered safe for celiacs—but it may explain why some people have a more positive experience with products made from sprouted grains.

More studies in healthy people are needed, but research suggests that although these enzymes convert starches in sprouted whole grains into simpler sugars, sprouted whole grains may have a lower impact on glycemic response than non-sprouted grains⁶.

Sprouting also changes the total amount of fiber in whole grains—and the type of fiber, too (soluble and insoluble fiber). This may be why the prebiotic properties of the fiber in sprouted whole grain wheat improve (which also helps to support the friendly bacteria in your digestive system)⁷.

Sprouted Grains Taste Better

The nutritional and digestive benefits of sprouting are impressive, but that is not the only good news about sprouted whole grains. The same natural processes that break down antinutrients and make sprouted whole grains easier to digest also make them taste better.

As those enzymes break down starches into simpler sugars, sprouted whole grains become a little bit sweeter. And this starch-to-simpler-sugars transformation also means breads and baked goods made from sprouted grains and sprouted whole grain flours caramelize better than those made from conventional, unsprouted ones—so you get beautiful browning and depth of flavor in your crusts and cookies, too⁸.

Sprouting tempers bitterness of tannins, saponins, and other antinutrients in grains. And it changes the natural compounds like flavonoids and phenols that give foods flavor, so sprouted grains and seeds have a more complex flavor profile than their unsprouted counterparts⁸.

And as those endogenous enzymes break down the proteins, starches, and fiber, sprouting makes hard-hulled whole grains and seeds more tender, too.

How Sprouting Brings Out the Best in Our Favorite Grains

Sprouting Brings Out the Best in Our Favorite Whole Grains

From whole grain oats to whole wheat, from brown rice to non-GMO corn, sprouting makes all our favorite whole grains better.

In addition to the benefits sprouting gives to whole grains in general, what changes—and to what degree—depends on the type of grain, sprouting conditions, and how long it is sprouted for.

Through over 30 years of experience sprouting whole grains, we have developed our own unique and proprietary methods for sprouting each of the whole grains we use in each of our products to bring out their best.

Here is what the body of scientific evidence has to say about how sprouting makes some of our favorite whole grains better.

Note: a significant volume of scientific research on sprouted grains is based on much longer sprout times than we use at One Degree Organics. Although our sprouting methods are proprietary and tailored to each specific grain and sprouted grain product we make, staying true to our commitment to transparency means not overstating what the body of evidence supports. That is why we have limited what you will read here about the benefits of sprouting to what is supported by studies with sprouting conditions that are within a fair and realistic range of what we use at One Degree.

How Are Sprouted Oats Better?

Whole grain oats—and all the cholesterol-lowering, heart-healthy, beta-glucan oat fiber they bring to the breakfast table are already worth celebrating⁹.

Compared to other grains, oats are naturally higher in protein and healthy fatty acids. Raw oats are lower in phytic acid than most grains, too¹⁰. And they are universally recognized as a high-fiber food.

But sprouting can make this good-for-you grain even better.

How? Sprouting increases the protein⁶ and free amino acids in oats². Although lower in phytates to begin with, sprouting oats for 24 hours breaks down antinutrient phytates by 13 to 20%² to improve the bioavailabilty of vitamins and nutrients. In addition, sprouted oats are higher in magnesium¹¹ and GABA¹² than raw oats.

Although longer germination times show soluble fiber breaks down¹², in oats sprouted for less than 24 hours all that heart-healthy soluble dietary fiber remains—and digestion-friendly insoluble fiber increases⁶, too.

And when it comes to starch, similar short sprout times reduce starch content without increasing free sugars (where longer sprout times increase free sugars)¹⁰.

Emerging research suggests controlled sprouting may reduce the glycemic impact of oats due to a combination of these changes and the increase in total phenolic compounds (potential antioxidants found in plant-based foods).¹³

How is Sprouted Wheat Better?

Across multiple varieties of wheat, studies consistently show one thing: sprouting for 24 hours or more increases total phenolics and antioxidant capacity of wheat^14,15,16—including antioxidant vitamins A, C, and E.

As with other whole grains, enzymes activated by sprouting improve the digestibility of wheat by breaking down starch and proteins. Total free amino acids (the building blocks of protein) in sprouted wheat are significantly higher than in unsprouted wheat¹⁵.

An example? Although a longer germination time of 96 hours yields an astonishing 9-fold increase in the essential amino acid gamma-aminobutyric acid (GABA)*, even a shorter 24-hour germination time increases GABA in wheat by an impressive 65%.¹⁴

Starch, and protein are not the only macronutrient that improves in sprouted wheat—free and total lipids (fats) increase with sprouting, too¹⁵. And the micronutrient benefits are not limited to antioxidant vitamins and compounds, either. Sprouted wheat also has a higher folate content than non-sprouted whole grain wheat¹⁷.

How is Sprouted Brown Rice Better?

Sprouting bestows several well-documented improvements to whole grain brown rice. And a more enjoyable texture and flavor that helps overcome some of the things people don’t always love about regular brown rice is just the start of this sprouted whole grain’s story.

Often called germinated brown rice (GBR to scientists, or GABA rice to serious fans), sprouted brown rice has become so popular, many smart rice cookers now come with setting for it.

As with other grains, sprouting improves the digestibility of brown rice, and increases the quantity and bioavailability of certain vitamins, minerals, antioxidants, micro- and phytonutrients. But what interests many researchers is how sprouting increases gamma-aminobutyric acid (GABA) in brown rice—and what that might mean for human health¹⁸*.

Germinated brown rice has been studied extensively as a possible way to help manage everything from high cholesterol to blood glucose—simply by swapping sprouted whole grain brown rice in place of conventional white rice in cultures where rice is the staple grain¹⁹.

More research is needed before science can tell us whether the health benefits of sprouted brown rice are due to a specific nutrient like GABA, a combination of nutrients, or simply because germinated brown rice tastes better—and better-tasting brown rice encourages people to eat more healthy whole grains in place of refined ones. (And enjoy all the well-established health benefits that come with making at least half your grains whole!)

(*GABA is known as a main inhibitory neurotransmitter that plays a key role in the central nervous system¹⁸. As such, GABA is linked to healthy brain and neurological function, sleep, and stress. But it is not yet known to what degree germinated brown rice and other dietary sources of GABA could influence these functions).

How Sprouting Makes One Degree Products Special

From our oats to our granolas and cereals, to our flours, breads, and seeds, practically every whole grain we use at One Degree is sprouted. That means you have many ways to get all the goodness of certified organic sprouted whole grains any meal of the day!

Sprouted Oats, Instant Oatmeals, and Granolas

Whether you enjoy a hot, sprouted oatmeal breakfast made from scratch from our steel cut oats, grab an oatmeal cookie baked with our rolled oats, or reach for the just-add-hot-water convenience of our sprouted instant oatmeals, any morning is a good morning for a hearty, healthy serving of One Degree Organics oats.

Non-GMO and glyphosate-free, all the organic oats we use to make our gluten-free Sprouted Rolled Oats, Steel Cut Oats, Quick Oats, Sprouted Granolas, and Sprouted Instant Oatmeals come from family farms in Canada. So you can feel just as good about where our oats came from and how they were grown as you will about the extra nutrition and digestibility sprouted oats bring to your bowl.

You will love the wholesome versatility of our collection of sprouted oats for baking and in recipes from breakfast to breads to dessert. And you will appreciate the speed and snackability our granolas and instant oatmeals add to your day.

Sprouted Cereals

Cereal fans of all ages get an upgrade when they pour One Degree Organics sprouted cereals in their breakfast bowl. Gluten-free and lightly sweetened, our organic cereals range from plain and cacao Sprouted Brown Rice Crisps, Sprouted Ancient Maize Flakes, and Sprouted Corn Flakes to three varieties of classic Sprouted Oat O’s.

When you fill your spoon with our non-GMO, glyphosate-free cereals, you get all the nutrition and digestibility benefits of sprouted whole grains like organic corn, maize, oats, brown rice, and amaranth. And our Sprouted Oat O’s include sprouted garbanzo beans, too.

As with grains, sprouting reduces antinutrient phytates and tannins in legumes like garbanzos—so you get more of the nutrition from this protein-packed ingredient!²⁰ (and you have one more reason to reach for a box of better-for-you One Degree Organics sprouted cereal in the morning!)

Sprouted Flours

On top of enhanced nutrition and easy digestibility, sprouted whole grain flours bring remarkable flavor and texture to breads, cookies, cakes, and crusts.

One Degree Organics sprouted flours are made with only one whole grain ingredient, finely milled with care. Fans tell us time and time again how much they love the light, silky feel of our sprouted flours—and the exceptional results they get when they bake with it.

But there is more to the sprouted flour story than the raves of happy home bakers. Research shows that sprouted flours give higher loaf volume and better texture to bread, higher elasticity to pasta, and make better whole wheat tortillas, too¹⁶.

From our popular organic Sprouted Whole Wheat Flour to our  , our organic sprouted flours are a fine addition to your favorite recipes. And using them is easy—simply swap them in anywhere you would use other whole grain flours. (Or explore our Family Recipes for tried-and-true sprouted flour takes on everything from artisan bread and thin crust pizza to brownies and sticky buns!)

Learn more about how One Degree’s sprouted whole grain flours are different—and why bakers love them on our [name of flours page]. <internal link>

Sprouted Breads

Bread made from sprouted flour gets all the nutrition and digestibility benefits of sprouted whole grains—and then some. Because of the ways sprouting transforms whole grain flour, breads baked with it rise better, and have a more tender crumb than conventional breads.

Sprouting brings out the natural sweetness in grains, so breads baked with sprouted whole grain wheat flour require less sugar, have a richer crust—and make better toast because of the Maillard reaction^8,16.

One Degree Organics Sprouted Breads are delicately sweetened with whole puréed raisins And on top of the tender crumb from sprouted flour, they owe some of their lighter, softer texture to nutrient-rich Camu Camu powder. High in vitamin C, Camu Camu is a superfood ingredient that acts as a natural softener in baked goods, so you can feel good about every fluffy slice.

And to give you one more reason to bite into a tender slice of sprouted goodness, our Sprouted Lentil Grain Bread includes organic sprouted lentil flour. Just like sprouted grains and legumes, sprouted pulses like lentils have lower antinutrient phytates, tannins, and oxylates, are higher in protein, and have better protein and digestibility¹¹.

Now that you know all the wonderful ways sprouting makes whole grains, legumes, pulses—and all the products we make with them—better, we hope you have one more reason to fall in love with One Degree Organics!

Scroll down to subscribe to our monthly newsletter to learn more about the organic ingredients we use, meet the farmers who grew them, and get inspired with healthy recipes and wholesome stories, too. And follow us on Facebook, Instagram, and Pinterest, too!

References

1. Benincasa P., Falcinelli B., Lutts S., Stagnari F., Galieni A.. Sprouted Grains: A Comprehensive Review. Nutrients. 2019; 11(2):421. Available from: https://www.mdpi.com/2072-6643/11/2/421/htm, accessed December 4, 2019.
2. Lemmens, E., Moroni, A., Pagand, J., Heiraut, P., Ritala, A., Karlen, Y., Le, K.A., Van den Broeck, H., Brouns, F., De Brier, N., Delcour, J., Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review. Comprehensive Reviews in Food Science and Food Safety, 12 Dec. 2018. Available from: https://onlinelibrary.wiley.com/doi/full/10.1111/1541-4337.12414, accessed December 4, 2019.
3. Žilić, S., Basić, Z., Šukalović, V., Maksimović, V., Jankovic, M., Filipović, M., Can The Sprouting Process Applied To Wheat Improve The Contents Of Vitamins And Phenolic Compounds And Antioxidant Capacity Of The Flour? International Journal of Food Science & Technology. 49. 1040-1047 10.1111/ijfs.12397, 2014. Available from: https://www.researchgate.net/publication/260802955_Can_the_sprouting_process_applied_to_wheat_improve_the_contents_of_vitamins_and_phenolic_compounds_and_antioxidant_capacity_of_the_flour, accessed June 17, 2020.
4. Singh, A., Bobade, H., Sharma, S. et al., Enhancement of Digestibility of Nutrients (In vitro), Antioxidant Potential and Functional Attributes of Wheat Flour Through Grain Germination. Plant Foods for Human Nutrition 76, 118–124 (2021), 26 February 2021. Available from: https://link.springer.com/content/pdf/10.1007/s11130-021-00881-z.pdf, accessed July 13, 2021
5. Kucek, L.K., Veenstra, L.D., Amnuaycheewa, P. and Sorrells, M.E., A Grounded Guide to Gluten: How Modern Genotypes and Processing Impact Wheat Sensitivity. Comprehensive Reviews in Food Science and Food Safety, 14: 285-302, 2015. Available from: https://onlinelibrary.wiley.com/doi/full/10.1111/1541-4337.12129, accessed August 11, 2020.
6. Nelson, K., Stojanovska, L., Vasiljevic, T., Mathai, M., Germinated Grains: A Superior Whole Grain Functional Food? Canadian Journal of Physiology and Pharmacology, 2013, 91:429-441. Available from: https://www.nrcresearchpress.com/doi/full/10.1139/cjpp-2012-0351, accessed December 4, 2019.
7. Jribi, S., Antal, O.T., Fustos, Z., Papai, G., Naar, Z., Kheriji, O, Debbabi, H., Influence Of Sprouting Bioprocess On Durum Wheat (Triticum Durum) Prebiotic Properties. Options Méditerranéennes, A 124, 2020 – Research and innovation as tools for sustainable agriculture, food and nutrition security. MEDFORUM 2018. Bari, Italy, September 18-20 2018, Extended abstracts and papers. Available from: https://om.ciheam.org/om/pdf/a124/00007806.pdf, accessed August 11, 2020.
8. Finnie, S., Brovelli, V., & Nelson, D., Sprouted grains as a food ingredient. In Sprouted Grains: Nutritional Value, Production, and Applications (pp. 113–142). AACC International via Elsevier, 2019. https://doi.org/10.1016/B978-0-12-811525-1.00006-3, accessed August 11, 2020.
9. Health Canada, Oat Products and Blood Cholesterol Lowering: Summary of Assessment of a Health Claim about Oat Products and Blood Cholesterol Lowering. Government of Canada, November 2010. Available from: https://www.canada.ca/en/health-canada/services/food-nutrition/food-labelling/health-claims/assessments/products-blood-cholesterol-lowering-summary-assessment-health-claim-about-products-blood-cholesterol-lowering.html, accessed October 19, 2021.
10. Tian, B., Xie, B., Shi, J. , Wua, J., Cai, Y., Xu, T., Xue, S., Deng, Q., Physicochemical changes of oat seeds during germination. Food Chemistry 119 (2010) 1195-1200, 2009. Available from: https://www.researchgate.net/publication/229190492_Physicochemical_changes_of_oat_seeds_during_germination, accessed December 4, 2019.
11. Nkhata, S.G., Ayua, E., Kamau, E.H., Shingiro, J.-B., Fermentation And Germination Improve Nutritional Value Of Cereals And Legumes Through Activation Of Endogenous Enzymes. Food Science & Nutrition, 2018:6:2446-2458, September 21, 2018. Available from: https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.846, accessed December 4, 2019.
12. Wu, F., Xueming, X., Chapter 7: Sprouted grains-based fermented products, in Sprouted Grains: Nutritional Value, Production, and Applications (Feng, H, Nemzer, B., DeVries, J., editors). AACC International, 2019. Available from: https://www.researchgate.net/profile/Qiong_Qiong_Yang/publication/328450776_Bioactive_compounds_and_beneficial_functions_of_sprouted_grains/links/5be68b7ea6fdcc3a8dcb3cc8/Bioactive-compounds-and-beneficial-functions-of-sprouted-grains.pdf, Accessed September 30, 2020.
13. Zhang K, Dong R, Hu X, Ren C, Li Y. Oat-Based Foods: Chemical Constituents, Glycemic Index, and the Effect of Processing. Foods. 2021;10(6):1304. Published 2021 Jun 7. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8229445/, accessed July 12, 2021.
14. Kim, M.J., Kwak, H.S., Kim, S.S., Effects of Germination on Protein, γ-Aminobutyric Acid, Phenolic Acids, and Antioxidant Capacity in Wheat. Molecules (Basel, Switzerland). 2018 Sep;23(9). Available from https://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC6225431&blobtype=pdf, accessed August 11, 2020.
15. Van Hung P, Maeda T, Morita N. Improvement of nutritional composition and antioxidant capacity of high-amylose wheat during germination. Journal of Food Science and Technology, 2015 Oct;52(10):6756-62. Available from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4573163/pdf/13197_2015_Article_1730.pdf, accessed September 24, 2021.
16. Ding, J., Feng, H., Controlled germination for enhancing the nutritional value of sprouted grains. In Sprouted Grains: Nutritional Value, Production, and Applications (pp. 91–105). AACC International via Elsevier, 2019. https://doi.org/10.1016/B978-0-12-811525-1.00006-3, accessed August 11, 2020.
17. Hefni, M., and Witthöft, C.M., Enhancement Of The Folate Content In Egyptian Pita Bread. Food & Nutrition Research vol. 56 (2012): 10.3402/fnr.v56i0.5566. Available from: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3321255/pdf/FNR-56-5566.pdf, accessed August 11, 2020.
18. Ngo, D. H., & Vo, T. S., An Updated Review on Pharmaceutical Properties of Gamma-Aminobutyric Acid. Molecules, 24(15), 2678, 2019 July 24. Available from: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6696076/pdf/molecules-24-02678.pdf, accessed July 16, 2021.
19. Wu, F., Xu, X., Sprouted grains-based fermented products: Germinated Brown Rice. In Sprouted Grains: Nutritional Value, Production, and Applications (pp. 145–147). AACC International via Elsevier, 2019. https://doi.org/10.1016/B978-0-12-811525-1.00006-3, accessed August 11, 2020.
20. Haileslassie, H. A., Henry, C. J., & Tyler, R. T., Impact of household food processing strategies on antinutrient (phytate, tannin and polyphenol) contents of chickpeas (Cicer arietinumL.) and beans (Phaseolus vulgarisL.): a review. International Journal of Food Science & Technology, 51(9), 2016. Available from: https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.13166, accessed October 20, 2021.

The post Sprouted Grains: The Benefits of Sprouting—Everything You Need to Know appeared first on One Degree Organics.

What Makes Our Organic Oats Special?

Our oats are special for many reasons—but above all else—it starts with the relationships we build with our farmers. In the case of our oat farmers, they partner with us because they share our passion for organic farming and dedication to producing the highest quality product.

“It’s not just a business transaction”, says Ali Biglar, Director of Procurement at One Degree, “the farmers work with us because they want to support us… they share our values.”

Farmers are looking to build a long-lasting relationship with someone they can trust, that is why we focus on building a mutually beneficial partnership. By getting to know the farmers and their families on a personal level, and paying them a fair price, we do everything we can to support them. Top quality oats require top quality service and relationship building.

Shared Values

One Degree is family-owned and family focused. So it is no surprise we prefer to partner with family-run farms to source our organic ingredients whenever we can. But being a family-run farm is far from the only requirement. We also make sure that every farm we partner with shares our values.

In addition to family, we look for farmers that value clean ingredients and building connections. Connecting with our farmers and sharing their story becomes the foundation of our relationship. Together, we can work to bring healthy, organic, plant-based foods to our customers.

Our excitement for producing the best oats around is shared by the farmers we partner with. They are thrilled to share their organic oats with our customers, and they are even more excited when we get to visit them.

Ali made a trip to northern Alberta to visit some of the farms in the area and he was amazed by the level of enthusiasm these farmers have for organic farming. “They love to take you around, show off the farm and tell you all about the process. They truly believe in organic farming!”

This shared set of values between our company and our farmer partners is what makes our oats special. Our farmers are commited to clean, organic ingredients, and they care just as much about the customer as we do.

Growing with Our Farmers

Even recently, Ali reports we are buying double the oats we did the year prior. This massive increase in demand for our organic oats means we now need multiple farmers to keep store shelves stocked, where we once only needed one.

Maintaining our high standards for the quality of our oats while ramping up our production can feel like a tall order. But by working with farmers who care deeply about producing the best organic, gluten-free, glyphosate-free oats on the market, that task becomes a bit less challenging. Finding more oat farmers that share our values and fondness for high quality oats has been key to our growth. Starting with just one oat farmer, we have grown our network to 16 different oat farms, each with their own unique story to tell.

Where Our Organics Oats Are Grown (and Why It Matters)

We nurture our relationships with the same level of care as the farmers nurture their crops. And although this is key to producing the best oats, Mother Nature plays her role as well. Canada’s prairie provinces produce some of the best oats in the world. The area in northern Alberta—where our new farmers grow—is especially well-suited to oat farming. But the favorable climate and long daylight hours are only part of the story. The area is also home to a strong network of organic oat farmers who support one another. Organic farming is more than an occupation there—it is a way of life. And the strength of their community comes out in the quality of the oats they grow.

Not Just a Transaction

Building a strong personal relationship with our farmers is the key ingredient to providing the best oats for our customers. And our farmer partners are happy to join us in our mission, simply because we treat them with respect. We proudly feature our farmers because we believe they should be recognized for their hard work and dedication. And to them, we are more than just a faceless brand trying to get the lowest price on a commodity transaction. One Degree takes great time and care in establishing long-lasting, mutually-beneficial relationships with all of our farmer partners.

As co-owner Stan Smith likes to say, “One Degree isn’t a product with a story, One Degree is a story with a product.” And that story starts with our farmers. Our commitment to transparency means telling our consumers about where their food comes from—and who it comes from.

Janice Smith, Director of Operations at One Degree Organics captures the essence of the connection our staff have with the farmers. “I might see Edwin Wieler’s oats coming down the line and immediately into my head pops the picture of him and his family, the visits we’ve had… and for each one of these farmers it’s the same thing. I wish our customers could see and meet the farmers the way we have. These are real people. These are moms and dads, with kids or grandkids, getting up every morning and they care! They care about growing their crops with the best knowledge and the best soil they have.”

Janice goes on to describe the level of trust and integrity our farmer partnerships are built on. “These farmers farm on a handshake. Their handshake is as good as any written contract anywhere. The farmers work hard and they care about their product, and I wish our customers could see that.”

Learn more about where—and who—your food comes from by checking out more of our farmer stories. Subscribe to our newsletter at the bottom of this page to get more easy healthy recipes every served up every month! Don’t forget to follow us on Instagram, Facebook, and Pinterest for all things One Degree Organics. Stay tuned for more stories about our new oat farmers in the months to come.

The post The Secret Behind the Best Oats appeared first on One Degree Organics.

Why does this matter when we’re talking about rice? Because rice is the largest dietary source of inorganic arsenic after drinking water.

Inorganic arsenic impacts millions

From groundwater alone, high arsenic concentrations put between 94 million and 220 million people at risk². Where inorganic arsenic is found in drinking water, soil, and water used to irrigate food crops, avoiding it is almost impossible. And in parts of the world where rice is the main staple food, inorganic arsenic in rice is a public health threat that impacts entire communities.

Choosing certified organic options can help people avoid pesticides, herbicides, and chemical fertilizers. But the problem of inorganic arsenic in rice is not as easily solved. (Keep reading to learn why).

What is inorganic arsenic?

Arsenic comes in many inorganic and organic forms. Organic arsenic is not connected to any ill-effects³, but inorganic arsenic is a highly toxic mineral with both acute and long-term ill-effects⁴.

Two types of inorganic arsenic of greatest concern in food and water are arsenate and arsenite. Of the two, arsenite is the most toxic. It reacts with multiple proteins and enzymes in our bodies and takes longer for our kidneys to process and eliminate⁵.

How does inorganic arsenic get into soil and groundwater?

Mining, smelting, and manufacturing can contaminate soil and groundwater with inorganic arsenic. So can arsenic-based pesticides and waste from large-scale animal agriculture. (Inorganic arsenic is especially high in chicken litter⁶ (chicken manure)).

But human activity isn’t the only way inorganic arsenic gets into the environment.

In all its mineral forms, arsenic is the 20th most abundant element in the Earth’s crust⁷. Every continent on the planet has geographic hotspots for inorganic arsenic⁸. In areas where it’s concentrated, groundwater and soil can get contaminated through natural processes, too.

Soil erosion from the flow of rivers, and millennia of wear on the landscape from the water cycle also play a part. These geological processes move inorganic arsenic from deposits in the crust into aquifers and surface water alike.

Whatever way inorganic arsenic gets into groundwater, surface water, and soil, the impact is the same. People who depend on those resources for drinking, washing and cooking their food, and growing their crops suffer.

How does inorganic arsenic get into rice?

Rice Loves Silicon

As a plant, rice is highly efficient in absorbing silicon from the soil. This might sound like trivia, but it’s significant to the story of inorganic arsenic in rice. Because rice absorbs inorganic arsenic 10 times more readily than other grain crops⁹.

Why? To the rice plant, arsenic and silicon ions look a lot alike. They’re so similar that arsinite—the form of inorganic arsenic most common in soil (and the form most toxic to humans)—is drawn in by the same pathway as silicon¹⁰.

(Rice confuses phosphate (another important soil nutrient) with arsenate, too. Both look-alikes contribute to the total inorganic arsenic problem)¹¹.

Because rice can’t tell its silicon and phosphate friends from its inorganic arsenic foes, it struggles. Rice crops grown in soil high in inorganic arsenic absorb arsenite along with (or instead of) the silicon the plants need to grow healthy and strong.

And the inorganic arsenic the rice plant absorbs through the soil is more than a health risk to the people who eat the harvested rice. It also puts stress on the rice plant itself. High inorganic arsenic soil lowers rice crop yields by up to 39%¹² compared to rice grown in healthy soil.

Flooded Fields, More Arsenic

How rice is traditionally farmed makes the rice plant vulnerable to arsenic in the soil, too. Rice grown in traditional flooded paddies has arsenic levels 10 to 15 times higher than rice grown in non-flooded conditions¹³.

But it’s not just because inorganic arsenic contaminated water is used to flood the field. Underwater, rice plants grow in a low oxygen (anaerobic) environment. The roots of rice plants grown in flooded fields absorb significantly more inorganic arsenic than those grown in drier (high oxygen) ones. Drier rice farming techniques include alternate wetting and drying (where fields are flooded, drained, and allowed to dry between floodings) and dryland (without flooding).

Some Fertilizers Add Inorganic Arsenic, Too

As if inorganic arsenic already present in soil and water used for irrigating rice crops isn’t enough, other practices can make the problem even worse. Including how rice farmers fertilize their crops.

It’s not uncommon for rice farmers to use chicken litter (manure) to fertilize their fields. Manure can be a natural way to add nitrogen, phosphorous, and other key nutrients into the soil without the use of chemical fertilizers. But chicken litter—especially from factory farms—is known to have a higher concentration of inorganic arsenic¹⁴.

For many farmers, ploughing the stalks and leaves of a crop back into the field is a sound way to return nutrients back to the soil for the next crop. But where soil and water already contain high amounts of inorganic arsenic, this adds up. Turning unprocessed rice straw back into the earth season after season compounds the problem.

(When rice straw is turned into straw ash or biochar, the situation changes. Returning carbon to the soil can help reduce inorganic arsenic in future rice crops¹⁵).

How can we avoid inorganic arsenic in rice?

With so many factors in play, inorganic arsenic in rice is a complicated problem to solve. High inorganic arsenic soil and groundwater irrigation are a major factor, but not the only ones. Add in the traditional practice of flooded rice paddies, and fertilizer choices, and even certified organic rice can have it.

That’s why we went on a quest to find a rice supply for One Degree that wasn’t just certified organic and farmed in alignment with our values. We wanted to find rice with no measurable inorganic arsenic, too.

Our research helped us understand what we needed to look for as we scoured the globe for our perfect rice supply:

1) Geography and geology matter.
Inorganic arsenic contamination of soil and groundwater is a location-based problem. We wanted rice grown far from high-risk areas.

2) Farming methods matter.
Traditional flooded rice paddies makes rice plants vulnerable to inorganic arsenic in the soil and water. We wanted rice farmed using dryland methods (not just certified organic ones). And we wanted rice farmed without animal manure, too.

Dryland Rice

Flooding is still part of the alternate wetting and drying technique shown to reduce inorganic arsenic. But dryland rice farming doesn’t depend on flooding or other irrigation methods. Instead, dryland rice relies solely on rainfall to supply water for crop growth and development.

How we found a perfect rice farmer partner

Our quest for rice with no measurable inorganic arsenic lead us to the northern plains of Cambodia. There, low levels of arsenic in the groundwater and soil combine with a no-flood approach to rice farming.

Preah Vihear, Cambodia offers more than a pristine growing environment. Rice is only grown in the wet season and the entire crop is rain-fed, either directly or from runoff that comes from nearby Dangrek Mountains.

Location and farming practices combine to produce rice with no measurable inorganic arsenic. Veganically grown, this dryland farmed rice meets One Degree’s high standards, completing our quest.

IBIS Rice—our chosen farmer partner—comes with an inspiring story, too. Watch the IBIS Rice video and read their story of community economic development and ecological preservation now.

References:

The post Inorganic Arsenic and Rice: A Global Problem with a Surprising Solution appeared first on One Degree Organics.

Restoring trust in food is no small undertaking. Our commitment to total food transparency is built right into our name. It reminds us that every choice we make at One Degree Organics is about connecting you with the real farmers and families who grew every ingredient in the food you’re about to enjoy.

We made every ingredient traceable, because you deserve to know where your food came from. We don’t just buy certified organic ingredients from a broker or a supply pool. We visit our farmer partners in person, walk their farms, and bring back their stories so you can see how your food was grown.

We partner with farmers who tend their crops not only for this season’s yield, but who care for their land so it can sustain their families for generations to come. Our farmers use sustainable, veganic farming methods, and look after the soil, water, and resources they need so the crops they grow can thrive, year after year.

Their stories—who they are and how they farm—are as important to us as what they grow.

What’s In Our Food
is Just as Important as What Isn’t

Choosing our ingredients is far more than checking the certified organic box. Our goal is to maximize nutrients and eliminate toxins. We choose the cleanest, safest ingredients with the most nutrition possible.

Organic certification assures you that over 700 pesticides, herbicides, or chemical fertilizers are not used on crops. Although certified organic regulations exclude GMOs and don’t allow glyphosate to be used, we take the extra step of having all our products Non-GMO Project Verified and third-party tested Glyphosate Free. You won’t find artificial flavors, colors, sweeteners, or preservatives in our products, either. Our products are plant-based. And our gluten-free products are certified gluten-free, too.

We Can Do Better

Our goal is always to find ways to be and do better. For our health, and yours.

Certified organic is an excellent starting point. But it still allows for use of animal by-products in lieu of chemical fertilizers—not just animal manure, but also bone meal, blood meal, hoof meal, fish meal or feather meal. These don’t have to be certified organic, either. Often they come from industrial-scale conventional livestock farms.

Using manure and by-products from factory farms is an indirect way of supporting animal agriculture that doesn’t align with our values. But it’s more than an ethical concern—it’s also about health. Manure and animal by-products from conventional farms carry traces¹ of antibiotics², pesticides, and heavy metals like arsenic (common in chicken manure)³, copper sulfate and zinc (from cattle and pig manure⁴).

On top of these residues from feed and veterinary medicines, manure and animal by-products can also carry pathogens like Escherichia coli, Salmonella, and Listeria⁵, too. That’s why we go beyond certified organic with our ingredients. Our farmer partners aren’t just certified organic—they also use completely plant-based farming methods, without manure or animal by-products.

Plant-based, Veganic, or Stockfree Organic.
What Does it Mean?

A step up from certified organic, plant-based organic farming—sometimes called veganic, vegan organic, or stockfree organic agriculture—means no animal inputs are used to return nutrients to the soil. Instead, plant-based organic farmers use other methods to build healthy soil.

Crop rotation is only one of many plant-based techniques veganic farmers use. Planting legumes like peas, beans and other nitrogen-fixing crops returns essential nutrients to the soil naturally⁶. Depending on the crop and what it draws from the soil in a growing season, some of our farmers may only plant a field with one of our ingredients every three or four years, like our quinoa farmer partner who alternates wheat and beans between quinoa crops.

Cover crops—sometimes called green ploughdown or green manure—use foliage-heavy plantings of clover or peas to return fiber, organic matter and nutrients that contribute to bioactivity in the soil⁷. Not meant for harvesting as a crop in itself, many cover crops are ploughed under to add biomass to the soil, along with stalks from the last harvest.
Because fields that are tilled over and over tend to lose fluffiness, some farmers practice no-till or reduced-till soil management. On their farms, cover crops are left on the surface until the next planting season instead, acting as a mulch the way cereal straw or leaves are also often used.

Plant-based compost—either as solids or as compost teas—is another common veganic way to add nutrients to the soil. But compost isn’t the only plant-based waste product farmers can use to enhance biological activity in their soil. Spent wash from molasses product and wastewater from distilleries can be sprayed on fields to add large quantities of soluble organic matter and plant nutrients to feed their crops⁸.

Healthy Soil, Healthy Plants,
Healthy People (And Healthy Planet)

We believe healthy soil is reflected in the food grown in it.

Certified organic farming produces soils with high soil organic matter, a diverse microbiome, and a healthy population of soil invertebrates⁹ (including earthworms) that support crop health¹⁰. We know that soil has an impact on human health—both positive or negative¹¹. Plant-based organic farming methods eliminate the potential negative impacts that come with the use of manure and animal by-products in lieu of chemical fertilizers.

Our goal in choosing ingredients grown using plant-based organic methods is first about using the cleanest, safest ingredients, putting health first. It isn’t about veganism—though there are many positive reasons to eat plant-based!¹²

Eating plant-based—and supporting plant-based organic farmers—helps eliminate animal cruelty. Reducing animal suffering wasn’t why we started down the veganic path, but it is a positive side benefit we’re happy to contribute to.

Plant-based eating and veganic farming choices are environmentally sustainable, helping to put a meaningful dent in our carbon footprint. This is a positive impact we’re proud to make, but it’s also not our main motivation for taking this path.

Above these, the impact on human health is why we choose plant-based organically-grown ingredients for One Degree Organics. We believe even omnivores should care about veganic produce and grains—because we think whatever you eat, you should choose the healthiest, cleanest option available to you.

We recognize that organics is a step-by-step journey. And we encourage everyone to go as far as you can with each choice and each situation.

For us, that goes all the way back to the farm our food comes from.

Vote With Your Wallet.
And Your Fork.

One Degree Organics is not the first to explore this idea, but we’ve been on the leading edge of the plant-based organic movement since we started our company.

Veganic, plant-based organic, stockfree organic—whatever you call it, it’s about making a deeper commitment to organic than is required by industry. At One Degree, we take this more seriously than regulations require, because we believe in the idea of voting with your fork.

When you think something can be done better, the best way to create change is to support those who are doing it the way you want to see it done. Creating the food system we want for the world starts with our wallets.

Choosing plant-based organic ingredients creates and sustains a market for farmers who grow plant-based organic ingredients. When there is a market, more farmers will grow that way; when more veganic organic ingredients are available, more companies can make that choice.

That’s how certified organics have gained momentum around the world. And that’s how plant-based organics will, too. Starting with us.

Learn more about veganic farming and plant-based organic ingredients—scroll down to sign up for our newsletter, and follow us on Instagram and Facebook for more!

References:

The post Veganic Principles appeared first on One Degree Organics.

At One Degree Organics, we believe in the connection between healthy soil, healthy crops, and healthy people. And for many of our farmer partners, water sustainability is key. Here are three ways some of our farmers are handling this essential resource.

Reduce, Reuse, Recycle

In the semi-arid foothills of the Andes Mountains in Argentina, hot summers and few permanent rivers mean farmers need to make every drop count. Our raisin farm partner Familia Frezzi – Pasafre is extremely careful about water. So careful, they built their own reservoir. The farm’s three wells draw water from underground for irrigation. Interconnected with each other—and the reservoir—through underground pipes, a filter station provides water for drip irrigation to their vineyards, trees, and gardens.

Sprinkler irrigation waters more than just the crop. It waters pathways between rows, and other areas that don’t need water, and in hot, dry air, a lot of it evaporates before it ever hits the ground. Drip irrigation conserves water, making sure each plant gets only and exactly what it needs to thrive, delivered directly to the roots without wasting a drop. But drip irrigation is far from the only way Familia Frezzi – Pasafre conserves water. They monitor the water that evaporates from the crops, and replace only what’s lost so their crops are never over-watered. And they recycle water, too.

Familia Frezzi – Pasafre’s raisins dry in the field, so they need to be rinsed after they’ve been sorted and de-stemmed. To further reduce water use, they have a low-flow system in their processing facility for rinsing the raisins. Then they capture the rinse water and reuse it for partial irrigation of their crop. Only using the water they need, and making the most out of the water they have is their way of protecting this precious resource, and making the world a little better.

Rain as a Resource

Farmers in arid and semi-arid climates depend on ground or surface water to irrigate their crops. Others are fortunate to farm where rainwater is all the water their crops need. Our oat farm partner, River’s Edge Organics in Barrhead, Alberta is one of many examples closer to home. But perhaps our most compelling and unexpected rainwater story comes from our rice farm partner in Northern Cambodia, IBIS Rice.

Most rice in the world is farmed in flooded fields called paddies. This traditional practice is water-intensive. And in areas where inorganic arsenic in soil and groundwater are high, it also contributes to inorganic arsenic contamination in rice¹. IBIS Rice uses dryland rice farming practices, relying only on seasonal rain and no other irrigation. Using this no-flood method has a two-fold benefit. Their rice has no detectable inorganic arsenic. And the collective of 1,000 rice-farming families is helping preserve forests that are home to species on the verge of extinction.

Run-of-the-River

Beyond sustainable irrigation, there are other ways to respect water and make a positive contribution to environmental sustainability in farming. Our pumpkin seed farm partner Schalk Muehle in Styria, Austria are an excellent example. In business for six generations, their family and the families they work with have been farming the land for close to 200 years. And for over 100 years, the river that flows past Schalk Muehle has powered their entire production facility. Their fish-friendly run-of-the-river hydroelectric power plant makes their entire operation CO₂-neutral. Reservoir-based hydroelectric power that drastically alters landscapes and interrupt waterways. In contrast, run-of-the-river uses the natural flow of the river to generate electricity. For Schalk Muehle, this proud history is part of how they live up to their motto: true sustainability.

Learn more about One Degree Organics’ farmer partners and the sustainable plant-based organic ingredients they grow. Scroll down to sign up for our newsletter, and follow us on Instagram and Facebook for farmer stories, healthy recipe inspiration, and more!

References:

The post Water Sustainability and Our Farmers appeared first on One Degree Organics.