Do you bake gluten-free pies and cakes? Do you add various grain and nut flours to your crusty bread? Do you like to pack the most nutrition you can get into your pancakes? If you do, then Sprouted Rice Flour can help you do all these things and more.

But what exactly is Sprouted Rice Flour? It is Organic brown rice that has been soaked in warm water until a sprout just starts to grow. At that point, the grain is at its peak of nutrition, and the sprouting process is stopped. It is then dried at ambient temperature to achieve the correct moisture content before being milled into a fine baking flour. And, that is all. Mother Nature has done her part to create an exceptionally nutritious and flavorful whole-grain flour.

If you have been baking Gluten-Free (GF) for any amount of time, you know that rice flour is a staple of Gluten-Free recipes. Whether it be white or brown rice flour, or sweet/sticky rice flour, you will find it in a GF recipe. But now, along comes Sprouted Rice flour, and GF baking will never be the same. For one, it is the same weight per volume as whole wheat flour. So, right there you are guaranteed a lighter baked good compared to the other rice flours. And, for all its nutrition, it is much less gritty than brown rice flour. This is all due to the fact that the bran layer is softened and the oil content is consumed during the sprouting process.