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BTD Forums  /  Eat Right 4 Your Type  /  organic sprouted flour
Posted by: Wehaj, Sunday, July 15, 2012, 11:23pm
Hi everyone,

I was reading online about how to sprout whole wheat . Then, I found that you can make flour from sprouted grains! which makes me think Is it okay for type O to use sprouted wheat flour and sprouted white wheat flour  as a substitute for the all purpose flour.

I think it is okay since sprouting destroys the lectins. But I am not sure! Please let me know your thoughts.

here are some links about the sprouted flour

http://www.google.com/search?client=safari&rls=en&q=sprouted+flour+co&ie=UTF-8&oe=UTF-8

http://nourishedkitchen.com/sprouted-grain/

Thank you ;) :)
Posted by: deblynn3, Sunday, July 15, 2012, 11:44pm; Reply: 1
This is my understanding, I've been planning to make Ezekiel bread this fall. Only I was going to use only compliant grains, just to be on the safe side.   I've always thought that essence, manna bread where sprouted bread, if so they are a diamond for me.

My Ezekiel recipe makes three loafs, so would last a couple of weeks.

So adding to your question is Ezekiel bread the same as essence and manna Bread?
Posted by: ABJoe, Monday, July 16, 2012, 12:13am; Reply: 2
Quoted from Wehaj
I was reading online about how to sprout whole wheat . Then, I found that you can make flour from sprouted grains! which makes me think Is it okay for type O to use sprouted wheat flour and sprouted white wheat flour  as a substitute for the all purpose flour.

I think it is okay since sprouting destroys the lectins. But I am not sure! Please let me know your thoughts.

First, there are several things in wheat that can cause problems: lectins, gluten, and high starch content.  Yes, sprouting destroys the WGA lectin - as long as you make sure every grain sprouts.  There is no eliminating gluten, although the starch content is lowered during the sprouting process.

It is my understanding that Ezekiel bread is made from dehydrated, sprouted grains; Essene bread from the live sprouts, ground and baked...

There are ratings for Ezekiel and Essene bread in BTD (but the ingredients have changed in some ready-made breads since the ratings were completed which may render the rating invalid), but individual ingredients are rated for GTD, so you can get ratings for the ingredients in a purchased or home-made bread.
Posted by: Wehaj, Monday, July 16, 2012, 12:44am; Reply: 3
Hi all,

Thanks for your replay. I understand that I can use Essen bread and Ezekiel bread. But I am looking to substitute the all purpose flour with another flour which is less harmful for my blood type. So do you think I can use the sprouted grain flour for baking for example in moderation?

Does sprouted grain flour contain high level of gluten?

Thanks
Posted by: ABJoe, Monday, July 16, 2012, 1:12am; Reply: 4
Quoted from Wehaj
But I am looking to substitute the all purpose flour with another flour which is less harmful for my blood type. So do you think I can use the sprouted grain flour for baking for example in moderation?

Does sprouted grain flour contain high level of gluten?

Thanks

The Typebase says that Bread from sprouted wheat is still an avoid for Type O.
http://www.dadamo.com/typebase4/depictor5.pl?448
Quoted Text
Bread made with sprouted wheat kernels. Sometimes contains unsprouted wheat as well. Sprouting destroys the wheat lectin.


The best solution is to choose a grain that is beneficial or neutral to use as alternate flour.  Many type O people make a flat foccacia style bread from "good" grain, seed or legume flours...
Posted by: Spring, Monday, July 16, 2012, 1:29am; Reply: 5
Quoted from deblynn3
This is my understanding, I've been planning to make Ezekiel bread this fall. Only I was going to use only compliant grains, just to be on the safe side.   I've always thought that essence, manna bread where sprouted bread, if so they are a diamond for me.

My Ezekiel recipe makes three loafs, so would last a couple of weeks.

So adding to your question is Ezekiel bread the same as essence and manna Bread?

Deb, what do you think of this recipe:
http://allrecipes.com/Recipe/Very-Simple-Spelt-Bread/detail.aspx
Posted by: Wehaj, Monday, July 16, 2012, 1:43am; Reply: 6
BJOE, thanks for your replay. But in Dr.Dadamo website it says that essen bread from sprouted wheat is good neutral for type O which means use in moderation. BUt you are saying it is not ?!
Posted by: Lloyd, Monday, July 16, 2012, 2:24am; Reply: 7
If you are making bread from 100% sprouted grain the lectins are no longer an issue.

The rating for essene/manna reflects this.

If you have gluten sensitivity it may be better to look for another alternative.
Posted by: Spring, Monday, July 16, 2012, 11:13pm; Reply: 8
Quoted from Spring

Deb or I will try this recipe and report on it when we have time to make it! I don't have the flour yet but hope to soon. Something told me to pick some up when I was at the grocery the other day, but I was busy with something else and decided to wait.  :-/ Now, I wish I hadn't!
Posted by: deblynn3, Tuesday, July 17, 2012, 2:17am; Reply: 9
Quoted from Spring

Deb or I will try this recipe and report on it when we have time to make it! I don't have the flour yet but hope to soon. Something told me to pick some up when I was at the grocery the other day, but I was busy with something else and decided to wait.  :-/ Now, I wish I hadn't!


Hopefully, Wednesday.
Posted by: Spring, Tuesday, July 17, 2012, 2:57am; Reply: 10
Quoted from deblynn3
Hopefully, Wednesday.

Well, it may be you, then, because I plan to go to the grocery on Wednesday if nothing else comes up! Please do try a tad of dry (or the equivalent of fresh) ginger in it!! It was about 1/4 teas. to a smallish loaf. Also, I was looking at what I mentioned about adding yeast to this type bread and, lo and behold, it was an Heloise trick!! And here is the original  8):
http://news.google.com/newspapers?nid=799&dat=19710717&id=xSALAAAAIBAJ&sjid=WFIDAAAAIBAJ&pg=1312,1022553
Posted by: deblynn3, Friday, July 20, 2012, 11:36pm; Reply: 11
Well, took me awhile but found the right thread.  I made the quick bread, I'd half the recipe because it would have been to much for my processor.  I think they might have been a little heavy, which is a sign that I'd over worked the spelt.. then I began to second guess if I'd used the dough setting. However BD ate lunch with the group and I'd given her one of the loafs (I had 4mini out of the 1/2 recipe)  She said they were great cut in thin slices and gheed. (is that a word?) All the guys like it so... I've been outvoted.   ;D  BD took pics and they are in my Photo bucket along with pic of a yeast bread. I just don't know how to get them from there to here. I'd try sometime soon to learn this stuff. It's new to me.
Posted by: ruthiegirl, Friday, July 20, 2012, 11:45pm; Reply: 12
If you're careful to make sure that every grain sprouts (and you discard any unsprouted grains before baking) then the resulting bread would be neutral for O secretors.  It would still be an avoid for O non-secretors, but it's usually recommended to follow the secretor values when you first start BTD.

In any case, it's better than using all-purpose flour. Sprouted spelt flour would be even better, if you can obtain that.
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