I have found that most people’s bodies struggle to digest grains. Yet these same bodies flourish with grains that have been sprouted or are made with a sourdough culture. Check out today's podcast to learn how to make delicious baked goods with sprouted flour.

Episode link:

https://www.culturedfoodlife.com/podcast/episode-138-why-sprouted-flour-is-better-than-regular-flour/

Check out these links:

• https://www.youtube.com/watch?v=-s5oYqYjfSo
• https://www.culturedfoodlife.com/why-sprouted-flour-is-better-than-regular-flour/
• https://www.culturedfoodlife.com/gluten-pain-the-best-teacher/
• https://www.culturedfoodlife.com/recipe/overnight-sourdough-bread/
• https://healthyflour.com/product-category/sprouted-flour/
• https://www.culturedfoodlife.com/recipe/sprouted-flour/
• https://www.culturedfoodlife.com/sprouted-grains-faqs/
• https://www.culturedfoodlife.com/recipe/donnas-sprouted-bread/
• https://www.culturedfoodlife.com/recipe/sprouted-strawberry-scones-lemon-kefir-topping/
• https://www.culturedfoodlife.com/recipe/chocolate-kefir-zucchini-cake/
• https://www.culturedfoodlife.com/recipe/zucchini-pancakes/
• https://www.culturedfoodlife.com/recipe/strawberry-lemon-kefir-pie/
• https://www.culturedfoodlife.com/recipe/sprouted-graham-crackers/