What are you SPROUTING today?

[Farmfresh]

I buy a bag of whole oats at the feed store and then sprout them for my chickens. I also sow them as a green manure crop at the end of the season for the garden.

I don't tip my half gallon mason jar when I sprout, I simply rinse it twice a day and lay it on its side.

 

[Wifezilla]

I am trying to sprout random things as I open them. I tried organic peas but that didn't work so well. I also have some quinoa I might try.

 

[framing fowl]

I ordered my daikon and cress seeds from here...

http://www.sprouthouse.com/Organic_Sprouting_Seeds_s/1.htm

The best way to compare costs is to break down to a per ounce or per pound price.

At $1.95/4oz that is about $7.80/lb. Not terrible. What is the shipping?

Pinetree doesn't have the daikon but they have Chinese radish (don't know if that is similar?) and the cress are 3 oz so it's $9.75ea + $3.75 s&h. It's looking like sprouthouse does have better prices. Thanks for the link!

I think I'll wait until my next library books come so I can have a better idea on how I want to incorporate them into our diet. Then I can make a plan rather than just experimenting willy nilly. The only thing I know to do with them is put it on salad... I would like to learn how to use them in bread.

 

[enjoy the ride]

Has anyone made their own sprouted wheat flour?

 

[Wifezilla]

You might want to page freemotion. I think she has.

 

[freemotion]

Yes, I have, but since I don't have gluten issues, I don't do this much. Simply sprout the wheat berries until you just see about an eighth of an inch of sprout, then dehydrate them either in a dehydrator or in a warm oven. Heating is not an issue, since you will be baking with it, but you still want them basically raw.

Then store in a jar until ready to grind, or grind right away.

I prefer to soak my flour items most of the time, but if someone is really sensitive, the sprouted flour is good for things that don't soak well, or things like the flour used to roll out pie dough or noodles or to dust a cake pan.

eta: And sprouting increases the nutrients and lowers the glycemic index, so these factors may also be especially important for some people. Or at some times....say you had only wheat as a survival food, you would definitely want to increase the nutrient profile. Or if you were feeding someone who was really fragile and couldn't get much food in, you would want everything they eat to be as nutrient-dense as possible.

 

[Farmfresh]

As one WITH gluten issues I would still avoid even sprouted wheat flour. I can't even use wheat grass products!

 

[enjoy the ride]

Freemotion thank you. An eighth of an inch is really short. I might give it a try.

 

[freemotion]

As one WITH gluten issues I would still avoid even sprouted wheat flour. I can't even use wheat grass products!

You are REALLY sensitive! How are you with lawn grass or other grasses? Yikes!

When I said sensitive in my post, I was thinking phytates. But there are people out there who have been able to heal their digestive tracts with long courses of bone broths and then are able to eat the occasional bit of wheat or rye flour product prepared with a two-week fermentation period. With severe celiac's disease.

Having a lot of food sensitivities and allergies, I do understand the fear. I have had raw almonds in my fridge for weeks....maybe it is months, now....as I try to get up the courage to try preparing them traditionally. It took me over a year, maybe closer to two, to try raw milk, as the tiniest bit of store-bought would make me sick and in severe pain for a couple of days.

 

[Farmfresh]

Yes - my daughter has to carry an epi-pen.

She goes into anaphlactic shock when exposed to gluten at all. One time her lips and face became swollen up, because she kissed her boyfriend AFTER he had eaten a brownie!

I don't have such a violent reaction, but I am VERY, VERY careful every time you are exposed the reaction gets a bit worse.