Episode 138: Why Sprouted Flour is Better Than Regular Flour
October 20, 202023m 44s
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Show Notes
I have found that most people's bodies struggle to digest grains. Yet these same bodies flourish with grains that have been sprouted or are made with a sourdough culture. Check out today's podcast to learn how to make delicious baked goods with sprouted flour.
Episode link:
Check out these links:
- https://www.youtube.com/watch?v=-s5oYqYjfSo
- https://www.culturedfoodlife.com/why-sprouted-flour-is-better-than-regular-flour/
- https://www.culturedfoodlife.com/gluten-pain-the-best-teacher/
- https://www.culturedfoodlife.com/recipe/overnight-sourdough-bread/
- https://healthyflour.com/product-category/sprouted-flour/
- https://www.culturedfoodlife.com/recipe/sprouted-flour/
- https://www.culturedfoodlife.com/sprouted-grains-faqs/
- https://www.culturedfoodlife.com/recipe/donnas-sprouted-bread/
- https://www.culturedfoodlife.com/recipe/sprouted-strawberry-scones-lemon-kefir-topping/
- https://www.culturedfoodlife.com/recipe/chocolate-kefir-zucchini-cake/
- https://www.culturedfoodlife.com/recipe/zucchini-pancakes/
- https://www.culturedfoodlife.com/recipe/strawberry-lemon-kefir-pie/
- https://www.culturedfoodlife.com/recipe/sprouted-graham-crackers/