- Product Review (submitted on December 22, 2013):
I just started reintroducing grains into my diet after following a WAPF-Paleo hybrid diet for nearly 3 years. This flour was very easy for me to transition into using and I have not experienced any digestion issues. I have been using this to feed the Spelt Sourdough Starter also available from Cultures for Health. I use this flour mainly for sourdough bread, pancakes, biscuits, and moist sweet baked goods (like clafoutis and gingerbread). It's great for quickbreads because of the low gluten content (less risk of hockey puck biscuits). Note that I generally still soak the sprouted flour in a small amount of buttermilk or whey.
I have not had great success with this for pie crust, pasta, or other things that depend on the elasticity of wheat gluten. For that I would recommend including portion of sprouted wheat flour if you can tolerate it.