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.

From first-time triers to long-time sprouted flour fans, One Degree Organics customers share one trait in common—they are full of smart and curious questions, and they are not shy to ask!

“What makes sprouted flour better?” and “Can I swap sprouted spelt flour for regular whole wheat flour?” are just the beginning. That’s why we’ve compiled our most asked questions into this Sprouted Flour FAQs page. So you can get all the answers you need to know about why, how, and where to use which sprouted flour to make your best baking recipes better—and have them turn out every time!

In this sprouted flour FAQs article:

• What’s the difference between:
  • Sprouted flour vs regular flour
• How to use sprouted flour:
  • Sprouted flour vs regular flour in recipes
  • Sprouted whole wheat flour vs regular whole wheat flour in recipes
  • Sprouted brown rice flour vs regular brown rice flour in recipes
  • Sprouted spelt flour vs regular whole wheat flour in recipes
  • Sprouted khorasan flour vs whole wheat flour in recipes
• How to store sprouted flour:
  • Sprouted flour shelf life and spouted flour storage instructions
• Processing sprouted flour:
  • How is sprouted flour made and processed?
• Raw sprouted flour:
  • Is sprouted flour safe to eat uncooked?
• Why you can trust One Degree Organics sprouted flours:
  • Are sprouted flours fortified or enriched?
  • Are sprouted flours bleached?
  • Are sprouted flours bromated?
  • Are sprouted flours glyphosate-free?
  • Are sprouted flours peanut- or tree nut-free?
  • Are sprouted flours gluten-free?

Sprouted flour vs regular flour

Q:  What is sprouted flour?

A:  Sprouted flour is flour made from whole grains that have been carefully sprouted to unlock all the nutrition and goodness stored inside.

You can learn all about sprouted flour—from nutritional benefits to why sprouted flour makes better bread—in our article, The Benefits of Sprouted Flour: How To Use Sprouted Flour—And Why! here.

Q: What is the difference between sprouted flour and regular flour (unsprouted flour)?

A:  To answer this question fairly, we can only compare sprouted whole grain flour to regular whole grain flour.

Why? Because refined, enriched white, or all-purpose flour is completely different from whole grain flour—sprouted or not—both in their respective nutrition facts and in how they behave in recipes.

Both regular whole grain flour and sprouted whole grain flour include 100% of the bran and germ of the grain, no matter what type of grain they are made from.

The basic difference? Sprouted flour is made from whole grain kernels that have been sprouted before milling, and regular flour is made from hard, unsprouted whole grain kernels. Sprouting softens hard grains like wheat, spelt, khorasan, and brown rice. That makes them easier to grind into a fine flour.

To learn more about why you should use sprouted flour in your favorite recipes—including the science of why sprouted flour bakes better bread—dive into our article, The Benefits of Sprouted Flour: How To Use Sprouted Flour—And Why! here.

Q:  Is sprouted flour better for you? What are the benefits of sprouted flour?

A:  Sprouted flours are beloved for their soft, silky texture, and the extra touch of tenderness they bring to recipes. But those are far from the only perks! Using sprouted flour improves baking performance, makes soft but strong doughs with rich, golden crusts, and unlocks the full nutritional potential of whole grains.

Sprouted flour nutrition

Sprouting activates enzymes that break down antinutrients—like phytates, trypsin inhibitors, and tannins—in whole grains, increasing the bioavailability of vitamins and minerals.

With less phytic acid, sprouted flour (and the sprouted whole grains used to make it) gives you more zinc, iron, magnesium, phosphorous, and B vitamins^[1] your body can absorb. At the same time, sprouting can boost the nutrition content in sprouted whole grains—and the nutritional value of sprouted flour made from them!—including antioxidant vitamins C and E, beta carotene, and polyphenols^[2],[3].

And the same process makes sprouted whole grains and sprouted flour easier to digest, too!

Learn about the health and nutritional benefits of sprouted whole grains—and why the natural germination process makes sprouted grains better for you than unsprouted grains—here.

(Everything that applies to sprouted whole grains also applies to sprouted whole grain flour. So, yes! Sprouted flour is better for you!)

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How to Use Sprouted Flour:

Sprouted flour vs. regular flour in recipes

Q:  When should I use sprouted flour vs regular flour in a recipe?

A:  You can use sprouted flour the same way you use regular whole grain flour of the same type! That means you can use One Degree Organics sprouted whole grain flours in place of regular flour made from the same kind of whole grain in all your favorite recipes.

Sprouted whole wheat flour vs. regular whole wheat flour

Sprouted whole wheat flour can be used as a direct, one-to-one swap in any recipe that calls for regular whole wheat flour.

As a family of passionate home bakers with hands-on experience, we consider One Degree Organics Sprouted Whole Wheat Flour and Whole Wheat Flour interchangeable in any recipe made with conventional whole wheat flour.

If you are new to sprouted flour and have only baked with regular all-purpose and regular whole wheat flour before, One Degree Organics Sprouted Whole Wheat Flour is the best swap to start you off!

Sprouted brown rice flour vs. regular brown rice flour

You can also swap sprouted brown rice flour in any recipe that calls for regular brown rice flour.

Note:
Because sprouted brown rice flour is gluten-free, it cannot be swapped for a gluten-containing flour without adding other ingredients.

You also can’t use sprouted brown rice flour as a one-for-one swap for an all-purpose gluten-free flour blend designed to be a cup-for-cup substitute for flours with gluten. Gluten-free all-purpose flour blends include ingredients like xanthan gum or fiber to help them bind and stretch like gluten.

One Degree Organics Sprouted Brown Rice Flour is a single ingredient gluten-free flour that is excellent in recipes like pancakes, brownies, cookies, or cupcakes that do not depend on a flour with gluten-like properties to hold it together.

Sprouted spelt flour vs. regular spelt flour

Got a recipe that calls for regular spelt flour? Sprouted spelt flour is a one-to-one swap sure to serve up delicious results!

Sprouted khorasan flour vs. regular khorasan flour vs. Kamut^® flour

Kamut^® is a trademarked name for khorasan wheat—the same grain One Degree Organics Sprouted Khorasan Flour is made from. Any recipe that calls for Kamut^® flour or regular khorasan flour will work equally well with sprouted khorasan flour.

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Sprouted spelt flour vs. whole wheat flour in recipes

Q:  Can I swap sprouted spelt flour for regular whole wheat flour?

A:  In our family’s generational experience as home bakers, we have found sprouted spelt flour is 100% swappable for recipes that call for regular whole wheat flour. From bread to muffins, anywhere you would use regular whole wheat or sprouted whole wheat flour is fair game for a cup-for-cup swap with sprouted spelt flour.

Advanced bakers who use bakers’ percentages or account for precise water saturation / dough hydration may find they need to experiment a little with sprouted spelt—but no more than you would working with a different brand or bag of any other flour you buy (which can vary from batch to batch anyway).

Otherwise, the differences between baking with sprouted spelt vs. regular whole wheat flour are subtle. Some say sprouted spelt flour is a little lighter than whole wheat. Others say One Degree Organics Sprouted Spelt Flour adds a delicate nutty taste, or a little tenderness. And there are some family recipes—like Grandpa Smith’s Spelt Bread and Buns or this versatile spelt pie and tart crust that wouldn’t taste the same made any other way.

Sprouted khorasan flour vs. whole wheat flour in recipes

Q:  Can I swap sprouted khorasan flour for regular whole wheat flour?

A:  A non-hybridized ancient grain, khorasan wheat kernels are larger and have a little less gluten than modern wheat. Sprouted khorasan flour adds a lovely golden color and a unique, almost buttery flavor to baking.

You can use sprouted khorasan as a one-to-one swap for whole wheat flour in a recipe where the whole wheat flour is paired with all-purpose flour. Cookies, muffins, cakes or breads with up to 50/50 whole wheat to all-purpose are good candidates for a sprouted khorasan flour swap.

But in true whole grain recipes—like a 100% whole wheat loaf of bread—using 100% sprouted khorasan flour may cause things to fall a little flat. Because it has less gluten (and a slightly coarser texture compared to other whole grain flours) breads made only with sprouted khorasan flour won’t necessarily have good lift or structure and tend to break easily.

Grandma Smith—cherished in our family as our best home baker when it came to bread—loved sprouted khorasan flour. She added small amounts of gluten-flour (vital wheat gluten) to her sprouted khorasan bread recipes to give it a needed boost without having to use an all-purpose flour or blend it with whole wheat flour.

We recommend pairing sprouted khorasan flour with lighter flours, using recipes designed for this unique ingredient, or being prepared to experiment your way to your own secret recipe that lets its best features shine through.

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Sprouted flour shelf life and sprouted flour storage instructions:

Q:  How should I store sprouted flour?

A:  As with most whole grain pantry staples, the best way to store sprouted flour is in an air-tight container. You can store One Degree Organics Sprouted Whole Wheat Flour, Sprouted Spelt Flour, Sprouted Khorasan Flour, or Sprouted Brown Rice Flour in their resealable bag. Or you can transfer them to any glass, metal, ceramic, or plastic container that has a tight-fitting lid and fits in your pantry.

Best Before Date Tip for Container Storage of Sprouted Flour:

If you prefer to store your flour in an air-tight container rather than in the resealable bag, cut out the small section of the bag with Best Before date stamped on it before you recycle the packaging. Then tape it on your container (or toss it in with the flour!) so you don’t have to remember how long it has been in your pantry.

Q:  Should I store sprouted flour in the fridge?

A:  From the date of manufacture, One Degree Organics sprouted flours are shelf stable at room temperature for one year. You do not need to store our sprouted flours in the fridge to keep them fresh!

But storing sprouted flour in your fridge or freezer won’t hurt it! So, if you live in a climate that is hot and humid, go ahead and store your sprouted flour in an air-tight container in your fridge or freezer if you like (and have room!).

Q:  How long does sprouted flour last once the bag is opened?

A:  From the date of manufacture, One Degree Organics sprouted flours have a shelf-life of 12 months. Stored in a properly sealed bag or air-tight container, our sprouted flours are guaranteed good until the Best Before date stamped on the bag.

How long sprouted flour lasts once you open the bag depends both on how it was stored after the bag was opened, and how close to the Best Before date the bag was opened.

Climate and storage conditions can impact how long sprouted flour stays fresh. If you live somewhere hot and humid, and your storage container has a loose-fitting lid or you left the bag unsealed after the bag was opened, sprouted flour may not stay fresh as long.

As with most foods, the Best Before date is not an expiry date. It is the date to which One Degree Organics can guarantee freshness. Stored correctly in an air-tight container, your sprouted flour may be usable for many weeks or months beyond the Best Before date.

Q:  Does sprouted flour go bad?

A:  Yes. All types of flour—sprouted, unsprouted, wheat, spelt, or from any other grain—will eventually spoil because of age, how they were stored, or both.

How can you tell if sprouted flour has gone bad?

Smell it! No matter which grain it is made from, fresh flour either has no odor, or has a pleasant neutral or faint nutty aroma. Whether it is sprouted or not, any kind of flour that has spoiled will have a rancid smell. Depending on the type of flour (and how spoiled it is!), some describe the smell of flour that has gone bad as musty, stale, or sour, while others say it smells like playdough or papier mâché paste that’s been left to sit too long.

Other sure signs the flour in that un-labeled jar or half-empty bag at the back of the pantry—sprouted or otherwise—is better off in the compost bin than in your baking?

• • Color changes (do not use technicolor flour—whole grain flours should be some shade of light brown, beige, or tan, not green!)
  • Clumps (flour should be smooth and powdery; lumps and clumps mean there is moisture in the flour)
  • Bugs (pantry moths, weevils, or any other creatures do not belong in flour!)

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How is sprouted flour made and processed?

Q:  How are One Degree Organics sprouted flours made?

A:  Sprouted or unsprouted, whole grain flours all use some kind of mechanical process to break up the kernels and grind them into flour you can bake with. One Degree Organics sprouted flours all begin by giving our organic whole grains a cleansing shower followed by a long, relaxing bath in a sprouting tank.

Once the grain begins to sprout, we gently oven dry them. Then our team of milling experts grinds our sprouted grains with a hammer mill or stone mill until they reach the smooth, silky texture that makes our sprouted flours extra special.

To learn more about how our sprouted flour is made, scroll to the How is Sprouted Flour Made? section of our article “The Benefits of Sprouted Flour: How to Use Sprouted Flour—And Why!” here.

Q:  Are One Degree Organics sprouted flours whole grain?

A:  Yes! All One Degree Organics sprouted flours—sprouted spelt flour, sprouted whole wheat flour, sprouted khorasan flour, and sprouted brown rice flour—are whole grain flours. They contain all parts of the whole grain, including the nutrient dense, fiber-rich bran and protein-rich germ.

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Raw flour: Is sprouted flour safe to eat uncooked?

Q:  One Degree Organics sprouted flour packaging says, “Product not intended for raw consumption.” Why?

A:  Most flour you buy in the baking aisle—whether sprouted organic or regular conventional, whole grain or all-purpose, bleached or unbleached—is raw.

Like all foods grown outdoors where wildlife roam and birds fly free, grains can be exposed to harmful bacteria in the field—even when they’re grown with the utmost care using the plant-based organic farming methods One Degree Organics farmer partners practice.

Standard flour processing steps like grinding and milling do not kill bacteria like Escherichia coli (E. coli) and Salmonella that can cause food poisoning.

And although the grains we use to make our sprouted flours are carefully washed then gently oven dried after we sprout them, the temperature we use (below 108 degrees F (42 degrees C)) to deactivate enzymes and stop the sprouting process is not high enough to make our flours safe to eat raw.

Further, although we uphold all standard microbiological testing protocols, sample testing cannot guarantee an entire production lot of flour is pathogen free. And this is as true in One Degree Organics’ sprouted flour processing facilities as it is for any manufacturer of flour in North America.

Both US FDA and Health Canada food safety guidelines recommend against eating raw flour^[4],[5] for good reason—dozens of flour-related cases of foodborne illness are recorded every year.

Because many people grew up licking the beaters and sneaking bits of raw cookie dough without knowing the risk, we include the statement “Product not intended for raw consumption” on our sprouted flour packaging as a reminder that we care about you and your family’s health.

(And your safety is worth waiting until your cookies and cakes are baked to sample your wares!)

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Why you can trust One Degree Organics sprouted flours:
Unbleached and unbromated sprouted flour, glyphosate-free sprouted flour, which sprouted flours are gluten-free, peanut-free, or tree nut-free, and our certifications

Q:  Are One Degree Organics sprouted flours fortified or enriched?

A:  No. Unlike refined white flours—which lose a lot of nutrition when the germ and bran are removed during processing—neither the United States or Canada require whole grain flours to be fortified or enriched with B vitamins, iron, or folic acid.

You will only find one ingredient on each of our single grain sprouted flours. And every gram of nutrition you get from One Degree Organic sprouted flours comes directly from the sprouted whole grain itself.

Q:  Are One Degree Organics sprouted flours bleached?

A:  No. From delicate tan to the faintest pastel tints of browns and golds, our sprouted flours get their subtle off-white color directly from the grains they are made from. Nothing is added or taken away during processing, and no chemicals are used to make them lighter, whiter, or otherwise alter their natural beauty.

Q:  Are One Degree Organics sprouted flours bromated?

A:  No. In the United States, some manufacturers treat or enrich their flour with potassium bromate to improve dough elasticity and produce a higher rise in products baked with them.

One Degree Organics sprouted flours are not bromated and will never be.

And not just because potassium bromate—shown to be genotoxic and identified as a human health hazard—is banned as a food additive in Canada, the EU, the UK, and many other countries.

Our commitment to total food transparency and using only clean, organic ingredients is incompatible with additives like potassium bromate—whether they are legal or not.

But when it comes to sprouted flour, there is another compelling reason to add on top of never compromising our belief in organic, plant-based, whole food ingredients—sprouted flours already do all the things bromated flours are supposed to do better, no additives required.

Studies of bread made from sprouted whole wheat flour—or even with a blend of sprouted and unsprouted flour—show that sprouted flour increases dough strength and loaf height, improves loaf volume, and produces bread with a softer crumb^[6],[7].

Mother Nature’s perfection is tough to beat.

Are sprouted flours glyphosate-free?

Q:  Are One Degree Organics sprouted flours tested for glyphosate?

A:  Glyphosate is an herbicide used on conventional grain crops from wheat to oats. Because One Degree Organics sprouted flours are certified organic, glyphosate cannot be used when the grains we use to make them are grown or harvested. But glyphosate can drift from other farms and contaminate groundwater. That’s why we go above and beyond to ensure our sprouted flours are glyphosate free.

All One Degree Organics sprouted flours are tested for glyphosate and certified glyphosate free.

Q:  Who certifies One Degree Organics sprouted flours glyphosate-free?

A:  To ensure the sprouted whole wheat flour, sprouted spelt flour, sprouted khorasan flour, and sprouted brown rice flour we make with them are free from glyphosate, we have our whole grains third-party tested and BioChecked Non-Glyphosate Certified. You can find the BioChecked Non-Glyphosate Certified logo next to the Non-GMO Project Verified stamp on the front of all our new flour packaging, along with our own glyphosate-free icon.

Are your sprouted flours tested for allergens?

Q:  Are One Degree Organics sprouted flours peanut- or tree nut-free?

A:  Yes! All our sprouted flours are proudly made in a peanut-free facility, so you can be confident One Degree Organics Sprouted Whole Wheat Flour, Sprouted Spelt Flour, Sprouted Khorasan Flour, and Sprouted Brown Rice Flour are peanut-free!

In addition to being peanut-free, One Degree Organics Sprouted Brown Rice Flour is also made in a tree nut-free facility. Our Sprouted Brown Rice Flour is the only sprouted flour in our collection that is both peanut- and tree nut-free.

(One Degree Organics Sprouted Whole Wheat Flour, Sprouted Spelt Flour, and Sprouted Khorasan Flour are peanut-free, but made in a facility that also handles tree nuts).

For full allergen details for our other products, including our other flours, please read the answer to “Are One Degree Organics products peanut- and/or tree nut-free?” on our general FAQ page.

Are any of your sprouted flours gluten-free?

Q:  Which One Degree Organics sprouted flours are gluten-free?

A:  Although we have many gluten-free products in other categories, One Degree Organics Sprouted Brown Rice Flour is the only certified gluten-free flour in our collection.

Q:  How do you make sure One Degree Organics Sprouted Brown Rice Flour is gluten-free?

A:  All rice is naturally gluten-free. Unlike oats which call for extra care including geographic and mechanical separation before processing, the organic rice we use to make our sprouted brown rice flour is simply sprouted and processed on dedicated gluten-free production lines. Then we test the finished flour using the gold standard ELISA test to make sure it meets the US and Canadian standard of less than 20 ppm of gluten required by all major gluten-free certification programs.

Q:  Who certifies One Degree Organics Sprouted Brown Rice Flour gluten-free? What gluten-free certifications do you use for your sprouted brown rice flour?

A:  One Degree Organics Sprouted Brown Rice Flour is certified through Gluten-free Certification Program, Beyond Celiac, and the Canadian Celiac Association, depending on the country of sale. These organizations rigorously test and certify our gluten-free products—including our sprouted brown rice flour—using sensitive gluten detection methods.

One Degree Organics Sprouted Brown Rice Flour is a safe and delicious choice for those with celiac disease or gluten sensitivities.

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References

^[1] 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.

^[2] 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.

^[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] United States Food & Drug Administration, Handling Flour Safely: What You Need to Know. FDA.gov, May 5, 2022. Available from: https://www.fda.gov/food/buy-store-serve-safe-food/handling-flour-safely-what-you-need-know, accessed March 14, 2023.

^[5] Health Canada, Safe Handling of Flour. Canada.ca/en/health-canada, 2021-01-04. Available from: https://www.canada.ca/en/health-canada/services/general-food-safety-tips/safe-handling-flour.html, accessed March 14, 2023.

^[6] 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.

^[7] 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.

The post Sprouted Flour FAQs: Questions & Answers About Sprouted Flour appeared first on One Degree Organics.

Your Top Questions About Sprouted Rolled Oats, Sprouted Steel Cut Oats, and Sprouted Quick Oats—and the Answers to Go With Them

At One Degree Organics, we get a lot of questions about sprouted oats. Frequently asked questions range from “What does sprouted oats mean?” to “Do I have to cook sprouted oats differently than regular oats?” to “Why are sprouted oats better?” and dozens of smart and curious questions in between.

That’s why we’ve gathered our top sprouted oats questions here—in our Sprouted Oats FAQs—so you can find all the answers you need to know on why you should choose sprouted oats, which style of sprouted oats is best for the recipe you want to make, how to cook sprouted oats, how to store sprouted oats, and more!

Because we love sprouted oats, and we want you to have all the information, answers, and insight to fall in love with our organic sprouted oats, too!

In this sprouted oats FAQs article:

• What’s the difference between:
  • Sprouted oats vs unsprouted oats
  • Sprouted rolled oats vs sprouted steel cut oats
  • Sprouted rolled oats vs sprouted quick oats
• How to cook sprouted rolled oats, sprouted steel cut oats, and sprouted quick oats:
  • Sprouted rolled oat cooking directions
  • Sprouted steel cut oat cooking directions
  • Sprouted quick oat cooking directions
  • Sprouted oats for overnight oats
  • Using sprouted oats instead of regular oats
• How to store sprouted oats: 
  • Sprouted oat shelf life and sprouted oat storage instructions
• Growing and processing:
  • How are sprouted oats made and processed?
• Raw vs uncooked sprouted oats:
  • Are sprouted oats safe to eat uncooked?
• Why you can trust One Degree Organics sprouted oats: 
  • Are sprouted oats naturally gluten-free?
  • Are sprouted oats glyphosate free?
  • Are sprouted oats peanut- and tree nut-free?

Sprouted oats vs unsprouted oats

Q:  What is the difference between sprouted oats and regular oats (unsprouted oats)?

A:  All whole grain oats—sprouted oats or unsprouted oats—are filled with cholesterol-lowering, heart-healthy beta-glucan oat fiber^[1]. But are sprouted oats the same as regular oats? No. Sprouted oats are healthier! Sprouted oats are higher in magnesium^[2] and GABA^[3], and lower in antinutrient phytates^[4] which makes other vitamins and nutrients more bioavailable. And sprouted oats are higher in protein and insoluble fiber, too^[5].

What makes sprouted rolled oats different from regular rolled oats? (Or sprouted steel cut oats different from regular steel cut oats?) And why are sprouted oats better? The answer comes down to a single step: sprouting.

Q:  How does sprouting make sprouted oats better?

A:  While all the basic processing steps that take freshly-harvested oats from field to a bag of rolled oats or steel cut oats are the same, sprouting is the step that makes the difference. Sprouting oats activates endogenous enzymes in the grain, helping to break down proteins, starches, and fiber into forms that are easier to digest—and easier for your body to use.

Q:  What are the benefits of sprouted oats?

A:  Why eat sprouted oats? To learn more about the benefits of sprouted oats—and why sprouted oats are better for you—check out our article “Sprouted Grains: The Benefits of Sprouting—Everything You Need to Know” (read the whole thing, or scroll to the How Sprouting Brings Out the Best in Our Favorite Whole Grains section to get to the sprouted oats part).

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Sprouted rolled oats vs sprouted steel cut oats

Q:  What is the difference between sprouted rolled oats and sprouted steel cut oats?

A:  Here’s how sprouted rolled oats vs sprouted steel cut oats are made:

No matter what style of sprouted oats you choose, all sprouted oats start the same way. After a batch of oats passes a first round of quality checks, they are rinsed before they are soaked and sprouted using One Degree Organics’ proprietary sprouting process. Once they’re sprouted, the oats are stabilized with steam, and the hard, inedible husk (or hull) is removed, and the oats are dried, cleaned, and sorted before they go on to the next step to become sprouted rolled oats or sprouted steel cut oats.

For sprouted rolled oats, cleaned and dried sprouted whole oats are gently steamed a second time to soften them, then put through a roller to get the classic old-fashioned oat shape.

For sprouted steel cut oats, cleaned and dried sprouted whole oats are run through a groat cutter (sometimes called a granulator) with steel blades to get the coarse texture steel cut oats are known for.

How to use sprouted rolled oats vs sprouted steel cut oats

Just like regular oats, each style of sprouted oats has a unique texture and cook time that makes rolled oats the best choice for some recipes, and steel cut oats better for another. Whether you choose sprouted rolled oats or sprouted steel cut oats depends on what you are making with them!

What to make with sprouted rolled oats:
How to use sprouted rolled oats in baking and breakfast recipes

Sprouted rolled oats have the classic rolled oat texture beloved by bakers. Sprouted rolled oats hold their shape in batters and can be cooked or baked into a range of chewy or crispy textures, just like regular rolled oats. Use sprouted rolled oats in cookies, muffins, bars, bread, fruit crisps or crumbles, granola, baked oatmeal, overnight oats, or any sweet or savory recipe that calls for rolled oats or old-fashioned oats.

Use sprouted rolled oats to make oatmeal with more texture than oatmeal made with near-instant quick oats, and with faster cooking time than heartier steel cut oats.

What to make with sprouted steel cut oats:
How to use sprouted steel cut oats in breakfast and other recipes

Sprouted steel cut oats have the same texture of regular steel cut oats. Because the oat groats are simply chopped, the thicker grain size of sprouted steel cut oats means they take longer to cook compared to sprouted rolled oats and have a chewier texture.

Prized in hearty oatmeal and porridge recipes, you can use sprouted steel cut oats to make savory, risotto-inspired meals and other satisfying dishes. Use sprouted steel cut oats in any recipe that calls for regular steel cut oats or Irish oats.

Sprouted rolled oats nutrition vs sprouted steel cut oats nutrition

Q: Are sprouted steel cut oats better for you than sprouted rolled oats?

A: Because they are made from the same sprouted whole oat grain, all sprouted oats—sprouted steel cut, sprouted rolled oats, or sprouted quick oats—are nutritionally equal. All sprouted oats are steamed and gently oven dried. The only difference is the shape and thickness of the finished product and how long they take to cook. Gram for gram, all sprouted oats have the same nutrition.

Q:  If all styles of sprouted oats are nutritionally equal, why do sprouted steel cut oats have a smaller serving size?

A:  All styles of sprouted oats are made from the same sprouted whole grain oats. After they are sprouted, steamed, dried, and the inedible husks are removed, the only difference between sprouted rolled oats and sprouted steel cut oats or sprouted quick oats is the shape and particle size of the final product.

Nutritionally, nothing more or less is lost in processing, whether sprouted whole oats are chopped with a steel blade or rolled into flakes. So your choice of sprouted oat styles is simply a matter of what you are making with them, how much time you have to cook, or what texture you prefer in your recipe. (Keep reading to the next question to learn why the serving sizes are different).

Q:  Why are there more calories in a serving of sprouted steel cut oats than in a serving of sprouted rolled oats or sprouted quick oats?

A:  Serving sizes for packaged foods are dictated by US FDA and CFIA nutrition labeling regulations, based on the amount typically eaten in one sitting. Because rolled oats and steel cut oats tend to be prepared differently, the serving size for steel cut oats shown on our nutrition facts panel is larger (45 g serving for steel cut oats vs 35 g servings for rolled oats and quick oats).

Compared gram-for-gram, the nutrition and calorie values for sprouted steel cut oats vs sprouted rolled oats vs sprouted quick oats are virtually identical. And that means you can enjoy whatever style of sprouted oats you like best or feel like making any day of the week!

Q:  Are sprouted steel cut oats healthier?

A:  Compared to regular unsprouted steel cut oats, yes—because they are sprouted! But compared to other sprouted whole grain oats, sprouted steel cut oats are just as healthy and nutrient dense gram-for-gram as sprouted rolled oats and sprouted quick oats.

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Sprouted rolled oats vs sprouted quick oats

Q:  What is the difference between sprouted rolled oats and sprouted quick oats?

A:  All sprouted oats start the same way, whether they become sprouted rolled oats or sprouted quick oats. Once a batch of fresh oats clears its first round of quality checks, the oats are rinsed before we soak and sprout them using One Degree Organics’ proprietary sprouting process. Once the oats have sprouted, they are steam stabilized, and dehulled to remove the hard, inedible husk. Then the sprouted oats are dried, cleaned, and sorted before they are ready to be processed into sprouted rolled oats or sprouted quick oats.

For sprouted rolled oats, clean and dry sprouted whole oats get a second round of gentle steaming to soften them so they can be put through a roller to get the classic old-fashioned oat shape.

Sprouted quick oats begin with sprouted steel cut oats! First, cleaned and dried sprouted whole oats go through the steel blades of a groat cutter (sometimes called a granulator) to break the groats into the signature steel cut oat shape. To turn sprouted steel cut oats into sprouted quick oats, the sprouted steel cut oat pieces are steamed a second time—just like the whole sprouted oats used to make rolled oats—so they’re soft and ready to go through the roller. The result? Smaller quick oat style sprouted oats for speedy cooking!

How to use sprouted rolled oats vs sprouted quick oats

Each style of sprouted oats has a unique texture and cook time that makes sprouted rolled oats the best choice for some recipes and sprouted quick oats the best choice for another—just like regular oats! So, choosing sprouted rolled oats or sprouted quick oats simply depends on what you want to make with them!

What to cook with sprouted rolled oats:
How to use sprouted rolled oats in your favorite breakfast and baking recipes

Sprouted rolled oats have the classic rolled oat texture beloved by bakers. Sprouted rolled oats can be cooked or baked into a range of chewy or crispy textures and hold their shape in batters the same way regular rolled oats do. Use sprouted rolled oats in cookies, fruit crisps or crumbles, bake them in your favorite muffins, bread, granola, or baked oatmeal, use them to make overnight oats or oat milk, or in any sweet or savory recipe that calls for regular rolled oats or old-fashioned oats.

Use sprouted rolled oats to make oatmeal that cooks faster than hearty steel cut oats but have more time than the near-instant speed of quick oats.

What to make with sprouted quick oats:
How to use sprouted quick oats in baking, batters, and other recipes

Sprouted quick oats have the same texture of regular quick oats. The smaller flakes of sprouted quick oats mean this style cooks faster than either sprouted rolled oats or sprouted steel cut oats. And you get a smoother, creamier spoonful when you use sprouted quick oats for your morning oatmeal or porridge.

Use sprouted quick oats any time you need oats at near-instant speed or want to add the goodness of oats to a dish, but don’t want the heartier texture of sprouted rolled oats. Sprouted quick oats disappear deliciously into smoothies, crepe or pancake batters, energy balls, bites, or bars, crackers, or delicate crusts where subtle, smooth, or soft texture is the name of the game. Use sprouted quick oats in any recipe that calls for quick oats or unflavored and unsweetened instant oats.

Sprouted rolled oats nutrition vs sprouted quick oats nutrition

Q:  Are sprouted rolled oats better for you than sprouted quick oats?

A:  All sprouted oats—sprouted rolled oats, sprouted quick oats, or sprouted steel cut oats—are nutritionally equal because all styles of oat are made from the same sprouted whole oat grain.
Whether your recipe calls for sprouted rolled oats, you prefer the speed of quick oats, or you crave a bowl of hearty sprouted steel cut oatmeal, all sprouted oats are sprouted, steam stabilized, dehulled, and gently oven dried before they take their finished form through gentle heat and mechanical processing steps. The only difference between each style of sprouted oat is the shape and thickness of the finished product and how long they take to cook.

Gram for gram, all sprouted oats offer the same nutrition—so you can choose sprouted rolled oats vs sprouted quick oats knowing you’re getting the same nutrient dense whole grain oat goodness in every bite.

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Sprouted oat cooking instructions: How to cook sprouted rolled oats, sprouted steel cut oats, and sprouted quick oats

Q:  How do I cook sprouted oats?

A:  Whether you choose our sprouted rolled oats, sprouted steel cut oats, or sprouted quick oats, One Degree Organics Sprouted oats cook just like regular oats of the same style. You can cook sprouted oats on the stove, in the microwave, in a pressure cooker or instant pot, or in a rice cooker using the same oat-to-water ratios and cooking directions you’d use for regular, unsprouted oats.

When it comes to oats, there may be as many ways to make a perfect bowl as there are cooks to make one. But if you don’t have a go-to recipe, or you threw out the bag with the cooking directions, you’ll find our favorite versions of how to cook sprouted oats of every style below. Choose your sprouted oat style and method and get cooking!

Sprouted rolled oat cooking directions

Q:  How to cook sprouted rolled oats on the kitchen stove

A:  Follow the simple instructions we include on our package to cook perfect sprouted rolled oats on the stovetop every time. Here are the basic ingredients you need to make sprouted rolled oatmeal as a healthy and delicious breakfast:

• 3/4 cup water
• 1/3 cup sprouted rolled oats
• Pinch of salt

Add the pinch of salt to a pot of water and bring to a boil over medium heat. Stir in sprouted rolled oats let them simmer for 5 – 8 minutes or until they reach your desired tenderness, stirring regularly so they don’t stick to the bottom.

Once cooked, remove the saucepan from the heat and let the oats sit for a minute or two before serving. Top with your favorite ingredients like fruit, nuts, or maple syrup and enjoy!

Q:  How to cook sprouted rolled oats in the microwave

A:  For a quick and easy way to cook sprouted rolled oats, try using your microwave. Gather the following ingredients to make microwave sprouted rolled oatmeal:

• 1/3 cup sprouted rolled oats
• 1/3 cup water

Follow these simple steps to cook perfect sprouted rolled oats in the microwave every time. Grab a microwave-safe bowl and combine your sprouted rolled oats with the water—be sure to use a large bowl because the oats will expand as they cook.

Stir the mixture well, then microwave on high for about 2 minutes or until the oats have reached your desired consistency. (Cooking time may vary as not all microwaves have the same power output—add more time in 30-second increments to avoid overcooking).

Once the oats are cooked, remove the bowl from the microwave and let them sit for a minute or two before serving. Top with your favorite ingredients like berries, seeds, or your favorite plant-based sweetener.

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Sprouted steel cut oat cooking directions

Q:  How to cook sprouted steel cut oats on the kitchen stove

A:  To cook sprouted steel cut oats on the stovetop, you’ll need:

• 1 cup sprouted steel cut oats
• 2 cups water
• Pinch of salt

Combine sprouted steel cut oats, water, and salt in a medium saucepan. Place saucepan on stove over medium heat and bring mixture to a boil, stirring occasionally.

Reduce heat to low and simmer uncovered, stirring occasionally, for 20 – 25 minutes or until oats are tender and have absorbed most of the water. Remove from heat and let your stovetop sprouted steel cut oatmeal sit for a few minutes before serving. 

Top your stovetop sprouted steel cut oatmeal with seeds, nuts, fruit, or whatever you like and enjoy!

Q:  How to cook sprouted steel cut oats in the microwave

A:  Enjoy sprouted steel cut oats in minutes using your microwave and these simple instructions. To cook sprouted steel cut oats in the microwave you will need:

• 1 cup sprouted steel cut oats
• 2 cups water
• Pinch of salt

Combine your ingredients in a large microwave-safe bowl. Make sure to use a large enough bowl as sprouted steel cut oats will expand quite a bit in the microwave.

Stir to combine, microwave on high for 5 minutes, stir, and microwave for an additional 3 – 5 minutes or until oats are tender and have absorbed most of the water. (Cooking time may vary depending on the power-rating of your microwave. As your steel cut oats get closer to being cooked to the texture you prefer, add more time in 30-second increments).

Let oats sit for a few minutes before serving, top your microwave sprouted steel cut oatmeal as you like it, and enjoy.

Q:  How to cook sprouted steel cut oats in a rice cooker

A:  You can use a rice cooker’s porridge setting to cook sprouted steel cut oats with none of the pot-watching fuss of the stove or even the microwave. Even better? If your rice cooker has a timer, set it before bedtime to wake up to a hearty bowl of sprouted steel cut oats waiting for you!

To cook sprouted steel cut oats in a rice cooker, gather the following ingredients:

• 1 rice cooker cup sprouted steel cut oats (3/4 cup / 180 ml in standard kitchen measures)
• 3 ½ rice cooker cups water (2 2/3 cups / 630 ml in standard kitchen measures)

Add your ingredients to the rice cooker, select the porridge setting, and turn it on (or set the timer for the morning!). When the rice cooker completes its cooking cycle, stir the oats and let oats sit for a few minutes before serving your rice cooker sprouted steel cut oatmeal with your favorite toppings.

Tip: Rice cooker sprouted steel cut oats are tasty plain, but you can also add berries, diced mango, apples, or other fruit, and seasonings like vanilla or cinnamon to the pot before cooking to really seal in the flavor.

Q:  How to cook sprouted steel cut oats in an Instant Pot

A:  Cooking sprouted steel cut oats in an Instant Pot or automated pressure cooker is a quick and easy way to prepare a healthy breakfast. Gather up the following ingredients to make Instant Pot sprouted steel cut oatmeal:

• 2 cups sprouted steel cut oats
• 4 cups water
• Pinch of salt

Add your ingredients to the Instant Pot and make sure the release valve is in the “Sealing” position. Cover with the lid and lock. Cook on high pressure for 6 minutes, then allow pressure to naturally release for 15 minutes. Allow oats to sit up to 10 minutes before serving to make sure the water is completely absorbed.

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Sprouted quick oat cooking directions

Q:  How to cook sprouted quick oats on the kitchen stove

A:  Making sprouted quick oats on the stove is easy to do with these step-by-step instructions. To cook sprouted quick oats on the stovetop, you need three basic ingredients:

• 1 cup sprouted quick oats
• 1 ½ cups water
• Pinch of salt

Mix your ingredients into a medium saucepan and bring to a boil, then reduce heat and simmer, stirring occasionally, for 5 – 7 minutes or until oats are tender.

Let your sprouted quick oats oatmeal sit for a few minutes before serving, and top with your favorite fruits, berries, or nuts.

Q:  How to cook sprouted quick oats with hot water or hot non-dairy milk

A:  Our sprouted quick oats can be cooked with the same just-add-water instructions as our flavored Instant Oatmeals. You can them using either hot water or hot non-dairy milk. Here are the ingredients you need to make oatmeal with sprouted quick oats using only hot water or hot plant-based milk:

• 1/3 cup sprouted quick oats
• ½ cup hot water or hot plant-based milk

To cook sprouted quick oats with hot water or hot non-dairy milk, pour oats into a small bowl and add hot water or hot non-dairy milk (your preference). Stir well and let stand for 3 minutes. Stir again and enjoy this simple and delicious breakfast option with your favorite oatmeal toppings.

Q:  How to cook sprouted quick oats in the microwave

A:  You can cook sprouted quick oats in the microwave—and it only takes a minute! All you need to make microwave sprouted quick oat oatmeal is:

• 1/3 cup sprouted quick oats
• ½ cup water or non-dairy milk

To cook sprouted quick oats in the microwave, pour oats into a small bowl and add your choice of water or non-dairy milk. Stir well and microwave on high for about 1 minute. Stir again and enjoy!

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What sprouted oats should I use for overnight oats?

Q:  Can I use sprouted rolled oats to make overnight oats?

A:  Yes! Sprouted rolled oats are an excellent choice for any overnight oats recipe. Make a few jars of overnight oats with sprouted rolled oats for busy weekday mornings and start your day with a wholesome, no-cook breakfast with all the nutritional goodness of oats.

Basic overnight oats offer a blank canvas for toppings and fillings that add flavor and variety to a creamy, plant-based base with a soft but satisfying oaty texture. Start with:

• 1/2 cup sprouted rolled oats
• 1 cup plant-based milk
• 1 Tbsp maple syrup (or another plant-based sweetener you like, to taste)

Mix all ingredients in a jar or container with a lid and place in the fridge overnight. In the morning, top your sprouted rolled oats overnight oatmeal with fresh fruit, nuts, non-dairy yogurt, or a handful of granola and enjoy!

You can swap the sweetener for mashed banana, add a tablespoon of chia seeds to your mix, or add vanilla, cinnamon, or a pinch of salt for extra flavor. Check out this Overnight Oatmeal Parfait recipe for inspiration!

Q:  Can I use sprouted quick oats to make overnight oats?

A:  Yes, you can make overnight oats with sprouted quick oats! Compared to overnight oatmeal made with sprouted rolled oats that bring tender chew and texture the table, sprouted quick oats make a smooth and creamy batch of overnight oats that’s sure to please.

To make overnight oats from sprouted quick oats, start with this simple base recipe:

• 3/4 cup sprouted quick oats
• 1 ½ cups plant-based milk
• 1 Tbsp maple syrup (or another plant-based sweetener you like, to taste) 

In a jar or container with a lid, mix your ingredients—or seal up your jar and shake!—and  place in the fridge overnight. Before you dig in, top with seeds, nuts, berries, or chopped fruit and enjoy. Try our Blueberry Chia Overnight Oats recipe for a flavorful entry into a world of fast, easy, overnight quick oats oatmeal breakfasts that start with a scoop of sprouted quick oats.

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Can sprouted oats be used in place of unsprouted oats?

Q:  Can I use sprouted rolled oats instead of rolled oats?

A:  Yes! Sprouted rolled oats can be swapped for regular oats in any recipe that calls for rolled oats. You can use sprouted rolled oats as a one-to-one substitute for regular rolled oats. Whatever method you use, the cooking directions for sprouted rolled oats are identical to regular rolled oats and sprouted rolled oats will perform the same as rolled oats in any dish.

Q:  Can I use sprouted rolled oats instead of old-fashioned oats?

A:  Yes! Old-fashioned oats are just another name for rolled oats, so you can use sprouted rolled oats in any recipe that calls for old-fashioned oats.

Q:  Can I use sprouted steel cut oats instead of steel cut oats?

A:  Yes! You can swap sprouted steel cut oats for unsprouted oats in any recipe that calls for steel cut oats. Sprouted steel cut oats can be used as a one-to-one substitute for regular steel cut oats. Whether you cook them sprouted steel cut oats on the stovetop, in your rice cooker or instant pot, or in the microwave, the cooking directions for sprouted steel cut oats are identical to regular steel cut oats. Sprouted steel cut oats will perform just like steel cut oats in any dish.

Q: Can I use sprouted steel cut oats instead of Irish oatmeal?

A:  Yes! Irish oatmeal is simply another name for steel cut oats, so you can use sprouted steel cut oats in any recipe that calls for Irish oats.

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Sprouted oat shelf life and sprouted oat storage instructions:

Q:  How should I store sprouted oats?

A:  The best way to store sprouted oats is in an air-tight container. You can store your sprouted rolled oats, sprouted steel cut oats, or sprouted quick oats in their One Degree Organics resealable bag. Or you can transfer them to any glass, metal, ceramic, or plastic container with a tight-fitting lid that fits in your pantry.

Q:  Should I store sprouted oats in the fridge?

A:  One Degree Organics sprouted oats are shelf stable at room temperature for one year from the date of manufacture—so you do not need to store your sprouted oats in the fridge to keep them fresh.

However, storing sprouted oats in the fridge—or freezer—won’t hurt them. If you live in a particularly hot, humid climate, go ahead and store your sprouted oats in an air-tight container in your fridge if you prefer. Or if you shop for sprouted oats in larger volumes less often, it is okay to store sprouted oats in your freezer in an air-tight container to keep them fresh for longer, too.

Q:  How long do sprouted oats last once the bag is opened?

A:  From the date of manufacture, One Degree Organics sprouted oats have a shelf-life of one year. Stored in a sealed package or in an air-tight container, sprouted oats are good until the Best Before date stamped on the bag.

How long sprouted oats last once the bag is opened depends on when the package was opened relative to the Best Before date, and how they are stored after the bag was opened.

Storage conditions and climate can influence how long sprouted oats stay fresh. For example, if you live somewhere particularly hot and humid, and you store your sprouted oats in a container with a loose-fitting lid or leave the bag unsealed, they may not stay fresh as long.

Although the Best Before date is not an expiry date, it is the date to which One Degree Organics can guarantee freshness. Stored correctly in an air-tight container, your sprouted oats may be usable for many weeks or months beyond the Best Before date.

Q:  How can you tell if your sprouted oats are still good beyond the Best Before date?

(Or how can you tell if your sprouted oats are still good if you threw out the package and are unsure how old they are?)

A:  Fresh oats—and sprouted oats that are still good to eat—will be dry, have a neutral taste, and a delicately sweet, almost nutty smell.

Q:  Do sprouted rolled oats go bad?

A:  Yes, sprouted rolled oats can spoil due to time, storage conditions, or a combination of both. One Degree Organics sprouted oats are guaranteed shelf-stable until the Best Before date printed on the package (one year after the date of manufacture) if stored correctly in a sealed bag or air-tight container.

Q:  How can you tell if sprouted oats have gone bad?

A:  Give them a sniff! Spoiled oats (sprouted oats or regular oats of any style) will have a distinct rancid smell that some people describe as paint-like. If your sprouted oats smell off—or if you can see signs of mold, dark spots, or moisture—it’s best to toss them in your compost bin and pick up a fresh bag on your next trip to the store.

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How are sprouted oats made and processed?

Q:  How are One Degree Organics sprouted oats processed to make them shelf-stable?
How do you stabilize One Degree Organics sprouted oats? Do you use any chemicals in processing?

A:  One Degree Organics sprouted oats are stabilized using steam to deactivate the lipase enzyme that causes the lipids (fats) in untreated oats to go rancid. No chemicals or other agents beyond steam and gently oven-drying are used to make our sprouted oats shelf-stable.

Where do your sprouted oats come from?

Q:  Where are the oats for One Degree Organics sprouted oats grown?

A:  The oats One Degree Organics uses to make our sprouted oats are grown by a network of organic farmer partners located in Canada’s prairie provinces, specifically in northern Alberta. It is one of our greatest pleasures to work with these farmers and bring you the highest quality sprouted oats in the world.

The region of northern Alberta our plant-based organic oats come from is known for its ideal growing conditions and a community of farmers who are dedicated to producing the best oats using sustainable and environmentally friendly methods. Learn more about why where our organic oats are grown matters—read our article on the secrets behind the best oats here.

How are your sprouted oats grown?

Q:  What is different about how the oats for One Degree Organics sprouted oats are grown?

A:  One Degree Organics sprouted oats are special because they are grown by farmers who share our passion and values for organic farming and are committed to producing the highest quality oats. Our sprouted oats are grown using unique veganic farming practices that prioritize the health of the soil and the environment.

Veganic—also known as plant-based organic—farming practices include using plant-based fertilizers and avoiding the use of animal manures, synthetic chemicals, and genetically modified seeds. We also use regenerative agriculture techniques that aim to improve soil health and biodiversity. Click here to learn more about how One Degree Organics sprouted oats are different from the rest.

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Raw vs uncooked sprouted oats: Are sprouted oats safe to eat uncooked?

Q:  Can I eat sprouted oats raw?

A:  If by raw you mean oats directly from the package that you have not cooked yourself, the answer is yes! You can eat sprouted rolled oats raw, because they are already cooked by the time they reach the bag you bought them in.

All whole grain oats—sprouted or unsprouted—must be steamed before rolling and oven dried before they are packaged. Why? Because oats have one of the highest lipid (fat) content of any grain. And they contain an enzyme called lipase that causes those lipids to oxidize and break down.

Fresh from the field and untreated, whole grain oats go rancid faster than other grains because of this high lipid and lipase combination. Steaming whole grain oats deactivates the lipase to make them shelf-stable.

Because all oats sold commercially are steamed in processing, they are safe to enjoy without further cooking in no-bake recipes for cookies, bars, energy balls, and overnight oats with no risk of foodborne illness from oats as an ingredient. So go ahead and eat sprouted rolled oats and sprouted quick oats right out of the bag in whatever no-cook oat recipe you like!

(Although sprouted steel cut oats are also perfectly safe to eat out of the bag, you may find them on the crunchy side to enjoy without further cooking or grinding!)

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Why you can trust One Degree Organics sprouted oats:

Gluten-free sprouted oats, peanut-free, tree nut-free sprouted oats, glyphosate-free sprouted oats and our certifications

Are sprouted oats naturally gluten-free?

Q:  Are One Degree Organics sprouted oats gluten-free?

A:  Yes, One Degree Organics sprouted oats—including our sprouted rolled oats, sprouted steel cut oats, and sprouted quick oats—are gluten-free.

Q:  How do you make sure One Degree Organics sprouted oats are gluten-free?

A:  We take multiple steps to ensure that our sprouted oats are free from gluten contamination, including working with farmer partners who use geographic separation and mechanically separating the oats from other grains.

We then test the oats using the gold standard ELISA test to ensure they meet the Canadian and American standard of less than 20 ppm of gluten as determined by all major gluten-free certification programs.

Q:  Who certifies One Degree Organics sprouted oats gluten-free? What gluten-free certifications do you use for your sprouted oats?

A:  One Degree Organics sprouted oats are certified through Gluten-free Certification Program, Beyond Celiac, and the Canadian Celiac Association, depending on the country of sale. These organizations rigorously test and certify our gluten-free sprouted oats using sensitive gluten detection methods.

One Degree Organics sprouted oats are a safe and delicious choice for those with gluten sensitivities or celiac disease.

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Are sprouted oats glyphosate free?

Q:  Are One Degree Organics sprouted oats tested for glyphosate?

A:  Glyphosate is an herbicide that is also commonly used as a drying agent on conventional oat crops before harvest. Because One Degree Organics sprouted oats are certified organic, glyphosate cannot be used when they are grown or harvested, but we understand that glyphosate can drift from other farms and contaminate groundwater. That’s why we  go above and beyond to ensure our sprouted oats are glyphosate free.

All One Degree Organics sprouted oats are tested for glyphosate and certified glyphosate free.

Q:  Who certifies One Degree Organics sprouted oats glyphosate-free?

A:  We have our oats third-party tested and BioChecked Non-Glyphosate Certified to ensure the sprouted rolled oats, sprouted quick oats, and sprouted steel cut oats we make with them are free from glyphosate. You’ll find the BioChecked Non-Glyphosate Certified logo on our packaging, as well as our own glyphosate-free icon.

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Are your sprouted oats tested for allergens?

Q:  Are One Degree Organics sprouted oats peanut- or tree nut-free?

A:  Yes! We are proud to confirm that One Degree Organics sprouted oats are made in a peanut and tree nut-free facility, so you can be sure our sprouted quick oats, sprouted steel cut oats, and sprouted rolled oats are peanut- and tree nut-free!

For complete allergen information for our other products, including our Instant Oatmeals, check out the answer to “Are One Degree Organics products peanut- and/or tree nut-free?” on our general FAQ page.

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Although we hope this page has the answers to all your questions about sprouted oats, if we’ve missed anything—or if you have an infrequently asked sprouted oats question unique to you—we’re here to help! Get in touch and send us your special sprouted oat question on our Contact us page, and we will do our best to get you the answer you need.

Scroll down to subscribe to our monthly newsletter to learn more about the organic, sprouted ingredients we use, meet the farmers who grew them, get inspired by wholesome stories, and discover healthy new recipes for sprouted oats (and more!) And follow us on Facebook, Instagram, and Pinterest, too!

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References

^[1] 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.

^[2] 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.

^[3] 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.

^[4] 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.

^[5] 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.

The post Sprouted Oats FAQs: Questions & Answers About Sprouted Oats appeared first on One Degree Organics.

The way we take care of the Earth is not just a popular topic, but it is vital for our health. From the very beginning, we have been given the responsibility from our Maker to take care of the Earth. In the book of Genesis I says, “The Lord God took the man and put him in the Garden of Eden to work it and keep it” (Genesis 2:15). In other words, God told mankind to tend the garden. It is interesting as the Hebrew word for “tend” means to preserve and to protect.

Healthy Soil. Healthy Plants. Healthy People.

The amazing thing is that we are the ones who benefit when we do our job and tend to the earth. Healthy soil makes healthy plants, and healthy plants make healthy people. Nutrient dense food is the result of happy soil. This is reason that we go to so much effort to visit each farm and connect you with the farmer who is growing your food and tending the soil.

Soil really has treasures for us, and growing food is so rewarding. There is just something special about getting one’s hands in the dirt. But you don’t need to be a farmer to experience this profound connection to the soil that sustains us. You can create it in your own back yard.

The Universal Joy of Gardening

Whether I am planting a little patio planter or working in a larger garden, it always makes me happy to get in the dirt. I can’t think of a better hobby than gardening.

A gardener gets fresh air, exercise, and sunshine, and what a treat it is to eat the fruits of your hard work! You don’t need a big back yard, either. If you don’t have space for a full garden, try using boxes, planters, or pots on your patio or balcony. And if you don’t have that, then how about trying to grow microgreens or sprouts? One of my friends has just started growing microgreens and she has me inspired! (See links below for inspiration.)

My daughter has started edible landscaping by adding blueberry bushes in her yard, and it is such a great way to add tasty beauty with only a little effort. The birds and children love the berries! Really, we all love experiencing the miracle of the garden.

Whether it is flowers or food, time in dirt is time well-spent.

From a large back yard vegetable garden, to making the most of a square foot of soil, to the smallest container on your window ledge, check out these websites to get inspired to garden wherever you live!

Dirt! The Movie

http://www.dirtthemovie.org

Born to Grow: Four Season Gardening Blog

https://borntogrow.net

Floret Flowers

https://www.floretflowers.com

Square Foot Gardening Foundation

https://squarefootgardening.org

Feasting at Home: How to Grow Microgreens

https://www.feastingathome.com/how-to-grow-microgreens/

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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

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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.
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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.

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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:

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The more I’ve learned about health, the more I’ve recognized how important it is to have nutrient dense food. It’s made me care a lot more about the things I eat, and I’ve learned that the nutritional quality of food is directly related to the soil and methods used in growing it.

I was fortunate that our family had a garden when I was young, and it helped me to become aware of how food is grown, where it comes from, and the difference it makes when the plants are healthy and well cared for. I know I took it for granted at the time, but the more I’ve learned about health, the more I’ve been thankful for what growing food in a home garden taught me.

The passion to start One Degree Organic Foods came from our own quest to know where and how the food we purchased was grown. I started reading labels and looking on packages to find out where my food was coming from, because different countries have different regulations and systems relating to food, and I believe that where food comes from matters. I’ve always loved shopping at the local farmers markets and having the opportunity to meet the people who grew the produce they are selling. Connecting with the farmer at the market is both educational and important in building trust.

One Degree Organic Foods is committed to selecting each ingredient directly from the farmer. We go and meet them and learn how they grow their food, and our goal is to share their stories with everyone who enjoys our products. We view our role as the link between you and the farmers who are the true source of your great-tasting, healthy One Degree Organic Foods. We choose family farmers, and many of them care for farms that have been in their family for multiple generations. We always learn so much about the care of the land and the crops they grow, and we are inspired by their commitment and agricultural wisdom.

Veganic Farming: Why What Goes Into the Soil Matters

One very important question we ask is whether everything used to put nutrients into the soil is organic. That is something that matters a lot to us. Even with certified organic farms, the fertilizers used may include waste and by-products from animals that are not organic, and which may have been given hormones or antibiotics or been exposed to other toxins. In some cases, these fertilizers can impact the soil and the crops they provide nutrients for.

Our solution is to do our best to source ingredients we call “veganically grown,” meaning the farmer uses only plant-based organic nutrients on the soil.

Veganic farming normally involves crop rotations, where the farmer regularly changes what is grown in a field, and can also involve cover crops, where plants are grown and tilled back into the soil. These practices increase the biological activity and improve the soil nutrition without adding negative toxins that are common in manure from feedlot and other non-organic animals.

Sometimes our insistence on the veganic farming standard leads us a little farther from home, but it’s an inconvenience we believe is worth it for the health of our food and for the health of the planet. And that’s why you will meet farmers from our northern home of Canada to as far away as Tunisia!

On behalf of our farmers, I’d like to invite you to take a minute to scan the QR code on one of our packages and enjoy meeting some of the dedicated people who put so much care and energy into what you enjoy eating. Just like with the farmers market, we are confident the connection will build trust!

Read this article to learn more about our Veganic Principles. Scroll down to sign up for our newsletter to meet our Veganic farmers and get healthy organic recipes your family will love. Follow us on Instagram and Facebook for more!

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I can get lost in the recipe book section of my local bookstores. If you looked at my bookcase you would think I must be a great cook! I have so many plant-based cookbooks, my family sometimes tease me because I am, truth be told, a very a routine cook. Yet they see all the cookbooks on the shelf they wonder why they don’t taste anything new more often!

Why? No matter what kind of cook you are, most of us crave variety and seek out new ideas and inspiration to freshen up our cooking repertoire sometimes. The search for new recipes adds a little adventure to the day-to-day challenge of figuring out what we want to cook and eat. Isn’t that why we all love snooping around on Pinterest or food and cooking websites?

But although we have the world at our fingertips, the best finds are usually from my friends. A good friend tells me about a new book or recipe that she loves….and whenever I visit a friend, I often come back home with a new idea or recipe! That’s why I’m sharing a few of my go-to cookbooks and online sources for inspiration and great plant-based recipes. I hope my collection helps you find some new websites or people that will also inspire you to bring some new tasty food to your table, too.

Plant-based Cookbooks

Too Few Cooks in the Kitchen

Too Few Cooks in the Kitchen by Michelle Irwin is an excellent cookbook that a great friend gave me. Michelle has lots of tasty and healthy recipes and mouthwatering photos too!

Oats, Peas, Beans & Barley Cookbook

Edyth Young Cottrell’s Oats, Peas, Beans & Barley Cookbook is a book that I remember my Mom having many years ago. The paperback cover may have changed since the 1970s, but this classic has a wealth of good information and recipes and is a resource for healthy eating that stands the test of time. I still have my copy, and it’s a favorite in my kitchen.

Deliciously Ella (various cookbooks)

I really love Ella’s story and love her whole food cookbooks. From Deliciously Ella The Plant-Based Cookbook to Deliciously Ella Quick & Easy, her vegan recipes are easy and consistently delicious. Check them all out!

Brighten Up Breakfast

Dr. Nedley and his wife Erica have been such a great inspiration in my life. Dr Nedley is a champion of healthy eating and the impact it has on mental health. In addition to her blog, Cooking With Erica, Erica has written a wonderful book, Brighten Up Breakfast, featuring of wealth of delicious plant-based food.

Oh She Glows (various cookbooks)

A list of my fav plant-based cookbooks would not be a complete without Angela Liddon’s Oh She Glows books. I love all of her books and her website, too!

Plant-based Recipe Websites

Chef Ani

Ani is a friend who has a fantastic blog (ChefAni.com) with plenty of delicious plant-based recipes. I always enjoy her YouTube clips, too.

Earthy Andy

I friend introduced me to Earthy Andy and I am loving her recipes! Andrea—the author of Earthy Andy—is just coming out with a cookbook, too! She is another great find for healthy, plant-based food inspiration!

Dr. Neal D. Barnard, MD

I really appreciate the work that Dr. N. Barnard does with The Physicians Committee for Responsible Medicine, and his website and newsletters are filled with wonderful plant-based recipes.

Wildwood Lifestyle Center

Another newsletter I love getting is one from the Wildwood Lifestyle Center in Georgia. Their blog and newsletter are filled with healthy, plant-based recipes as well as interesting articles.

Dr. T. Colin Campbell and PlantPure

I appreciate so much the books and work that Dr. T. Collin Campbell has done in the field of whole food, plant-based diet, lifestyle, and health. His son Nelson and wife Kim (a chef and cookbook author) have a wonderful blog with lots of excellent recipes (with videos and livestream cooking classes, too).

What are your favorite plant-based cookbooks and recipe sites? Browse through our collection of Family Recipes for more plant-based recipes—our family’s favorites could be just the new-to-you inspiration you need! Scroll down to sign up for our newsletter and get fresh plant-based recipe inspiration delivered to your inbox, and follow us on Instagram, Pinterest and Facebook for more!

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