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The Gluten-Free Bread Baking with Sprouted Flours Test

I tend to keep my distance from flash-in-the-pan food trends. Many are over before I can even think about trying to incorporate them into my food life. But when I saw that Peter Reinhart was talking enthusiastically about using sprouted flours to make bread, I paid attention. Peter is one of the most trusted bakers in the country. I admire and respect him. It was pretty apparent to me that if he was talking about the benefits of sprouted flours, I wanted to take a look for myself.

What is sprouted flour? It’s flour made from grain that has sprouted -- versus being made from milled whole grain kernels/seeds. The fresh sprouts are then dried and milled into flour. The flour can be baked into breads, crackers, sweet breads, etc. You’ll also see recipes for baked good that are made with fresh sprouted grains (not sprouted flour). In these recipes, fresh sprouts are mashed up and combined with other ingredients to make baked goods. However, the focus of my testing will be on baked goods made with sprouted flours, not fresh sprouted grain. Fresh sprouted grains are a time-consuming and more complicated grow-it, dry-it, and mill-it-yourself enterprise. But you can buy sprouted flours online, store them in the refrigerator or freezer and use them whenever you want (retailers listed below). And as you know, I am a life-is-too-short kind of baker.

The big question for me is this: can I use sprouted gluten-free flours to make the bread recipes from my own cookbooks? And if I can, will they be as good or better than when I make them with the regular whole
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