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GI of sprouted wheat flour v sprouted wheat berries
by: Anonymous

Hi there,

Thank you for this article on the GI of sprouted wheat flour. I am looking into making my own sandwich bread with sprouted wheat flour and have found a great recipe just using the flour, salt and yeast with no sugar required which is great because I have problems with high GI ingredients. So far I have tried bread made with sprouted wheat berries which has not been ground into flour and have had no adverse reactions from it so I know that sprouted grains are indeed low GI. However these breads don't use yeast and so don't rise like conventional sandwich breads. My concern with trying sprouted wheat flour products is that I have read that grinding grains increases the surface area which allows enzymes to break them down to glucose much quicker than when they are not ground. Food For Life - a company that produces Ezekiel bread using sprouted grains - says it does not grind its grains into flour for this reason but they do not present any empirical evidence to back this up. Do you have any idea whether sprouted grains ground into flour will have a high GI on their own or when compared with sprouted grains that have not been ground into flour? Also I thought it was the lower carb content (I have read that sprouted grains have more protein than carbs) that gives sprouted grains a lower GI?
Any insights you have will be much appreciated.

Thank you.


The empirical evidence for the Food For Life breads is that they have been tested by an independent glycemic index testing institution. They have the diabetic seal on their packaging. You are looking for reassurance that these products are truly low glycemic, right? I don't think there is any question of that. Whether they use yeast or not I don't know but if you have a recipe for a bread with just flour, salt and yeast why not experiment?

Yes, it's true that sprouting the grains makes the bread less carbohydrate dense and higher fiber. The sprouted grain breads do have more protein than other whole grain breads and in fact more of all nutrients. Yes, more protein means a lower GI. What makes the sprouted grains low glycemic is that since they don't grind the grains, they retain the germ and the bran hence there are more nutrients (including protein) and more fiber.

Your recipe for the sprouted wheat berry bread sounds excellent! Can you share it with us in the low glycemic recipe section of this site?

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