Official Definitions

• No official body currently regulates the use of terms like "sprouted flour," but some groups have created definitions to guide consumers. The American Association of Cereal Chemists defines whole grain sprouted flour as that made from grains that include the whole germ, bran and endosperm, where the length of the sprout is shorter than the length of the grain, and where the grain has not lost any nutritional value. Most sprouted flour comes from grains that have been soaked and allowed to germinate but not to produce a plant. This process takes approximately two days.

Digestibility

• Proponents of sprouted flour believe that the sprouting process makes grains easier to digest. It reduces the levels of phytic acid, a substance that binds with minerals and reduces their ability to be absorbed. Sprouting also elevates levels of amylase, an enzyme that breaks starches down into sugars and may make these grains easier to digest. Some people find the simple molecules in sprouted flour easier to digest, suggests the Whole Grains Council. However, the University of California, Davis notes that the changes in sprouted seeds are very subtle and may not be significant enough to make a difference.

Vitamin Levels

• In addition to possibly improving digestibility, sprouting increases the level of some vitamins. Sprouted flour contains higher levels of vitamin C and carotenoids like beta carotene than unsprouted flours. It may also provide higher quality protein in comparison to unsprouted flours. Combined with the increased availability of mineral nutrients in the small intestine, these changes could make sprouted flour slightly better for you than flour from unsprouted grains. The difference between the two, however, is still relatively small.

Considerations

• The process of sprouting flour decreases its shelf life. Sprouted flours lose protein, fat and carbohydrates at a greater rate than unsprouted products, according to test results published in 1993 in the journal "Plant Foods for Human Nutrition." The sprouted flours in this test also showed a loss of amino acids, but an increase in total sugar and free fatty acids. While both flours were edible after over 135 days of storage, the sprouted flour lost many of its nutritional advantages. This suggests that sprouted flour may only offer benefits over unsprouted flour if it is eaten within a few days of milling.

Warning

• Some people believe that the sprouting process renders wheat and other gluten-containing grains safe for consumption by celiacs and people with wheat sensitivities. However, sprouted flours from both ancient and modern strains of wheat still contain compounds that can harm people who are sensitive to gluten, warns the Gluten Free Society.