Gluten Free Sprouted Oat Flour

Health Benefits of Making Your Own Gluten-Free Flour from Sprouted Oats

Making your own gluten-free flour from sprouted rolled oats is not only a healthier option than using all purpose flour, it's an economical one. There are numerous health benefits associated with sprouted grains that I will cover in this blogpost. Making the flour is super simple too, so there's no need to go hunting it down. Just buy the oats and make it yourself.

Freshness & Affordability

One of the top benefits of making your own gluten-free flour is freshness. With all the recalls we hear about on social media these days, making things from scratch is highly underrated and staying one huge step above the risks of not knowing how our food is handled. Commercial gluten-free flours can be expensive, especially those made from high-quality ingredients. Oats are gluten free, and more affordable than other grains such as wheat, millet, teff, or quinoa, especially if purchased in bulk. Most importantly regardless of what grain you choose, making your own flour allows you to control the quality and freshness.

Maximized Nutritional Value of Sprouted Grains

Sprouted grains, including rolled oats, offer enhanced nutritional benefits compared to their unsprouted counterparts. The sprouting process increases the bioavailability of nutrients, making it easier for the body to absorb vitamins and minerals. Some of the key benefits include:

• Increased Protein Content: Sprouting enhances the protein content, making the flour a better source of this essential macronutrient.

• Higher Fiber Levels: Sprouted oats are rich in dietary fiber, which aids in digestion and promotes a healthy gut.

• Enhanced Vitamins and Minerals: The process of sprouting increases levels of B vitamins, vitamin E, and essential minerals such as iron and magnesium.

• Increased Alkaline units on the pH scale: Germinating or sprouting grains shifts and transforms the chemistry of grains from a slightly acidic or neutral pH to more alkaline, which help make minerals more bioavailable.

Alkalinity Benefits

One of the best advantages of using sprouted grains for flour is their alkalinity. Foods that are higher on the pH scale, or alkaline, help to reduce inflammation in the body and helps maintain the right pH in the body more efficiently, critical for reducing the risk of chronic diseases. Including more alkaline foods in our diet results in improved energy levels and better digestion. Sprouted grain flours do not have their taste or texture compromised either.

Sprouting grains—including oats—shifts the pH from mildly acidic or neutral towards a more alkaline status. Especially in rye or wheat. While direct measurements on oats are scarce, analyses of various sprouted cereals have shown its pH rising by roughly 0.5–1.0 unit. As a side note, since oats are naturally low in the enzyme phytase, (the enzyme needed to break down phytic acid, known to deplete the minerals from our body), acid-alkaline shifts may end up small compared to other grains.

Simple Recipe for Making Gluten-Free Flour

Creating your own gluten-free flour from sprouted oats is a straightforward process. Here’s a simple recipe that requires only a coffee grinder, a sieve, and a few medium sized bowls.

Ingredients and Equipment:

• Sprouted rolled oats or regular organic rolled oats (I like One Degree because its certified organic, Non GMO Verified, and Kosher)

• Coffee grinder

• large sieve or sifter

• large mixing bowl (to catch the sifted flour)

• 2 regular bowls (one for dumping the grinded flour, the other for dumping what stayed in the sieve

• 1 large ziplock back (for storing your flour)
  

Instructions:

1. Grind the Oats: Place some sprouted rolled oats in the coffee grinder. Grind the oats until they reach a fine flour consistency. You may need to stop and shake the grinder to ensure even grinding. Fill up one of the regular bowls with the results.

2. Sift the Grinded Flour: Pour the grounded flour into the sieve over the large bowl. Now sift and shake the sieve gently until as much of the fine flour falls through. This step ensures a fine, uniform flour.

3. Save the Left Behind: What didn't get sifted, pour that into the other bowl. You will grind this up again in the end.

4. Store the Flour: Once the large bowl is half full, or filled to the desired amount needed, store the flour in an airtight container and keep it in a cool, dry place. It can be used to make tortillas, bread, and even for thickening sauces. Make sure to date the bag so you always know how fresh it is.

Making your own gluten-free flour from sprouted rolled oats is a rewarding and health-conscious choice. Not only is it easy to make, it maximizes the nutritional benefits of sprouted grains and promotes a more alkaline diet. With a simple recipe and minimal equipment, you can enjoy the benefits of fresh, homemade gluten-free flour!

“and unleavened bread, unleavened cakes mixed with oil, and unleavened wafers anointed with oil (you shall make them of wheat flour).” ~Exodus‬ ‭29‬:‭2‬ ‭NKJV‬‬

Sprouting Your Own Oats

If you've got extra time on your hands and want to sprout your own oats, selecting the right type of oats is crucial. Oats must be specifically labeled as suitable for sprouting. This is because instant oats and even rolled oats are steamed. You will also need the proper equipment such as a wide mouthed sprouting jar, mesh lids, and colander for rinsing the sprouts. I prefer just to buy my sprouted oats because of the time it can take. Maintaining the right temperature (between 70-75 degrees Fahrenheit) and keeping the humidity level around 70% is also part of the process. You would need to adjust your thermostat for several days and placing the oats in a dim location such as your cupboard or pantry. Frankly, I don't need another project as a homeschool working mom so I buy sprouted oats for the convenience. In the days of Moses, the Israelites wouldn't have had time to sprout either, so neither should we if we know what is important!