Profile: Soar with Organic Sprouted Sorghum Flour! Sorghum gives baked foods like berry cobblers and gluten-free cakes a sweet, uniform texture. By sprouting sorghum grain before milling it, the grain stays intact (including its bran) and retains fiber and protein.
Details:
Gluten-free alternative to normal flour Salt, oil, and water make rustic-looking flatbread. Breakfast porridge thickener
Briefly, Sprouted Foods
Discovered sprouts? We'll plant the seed. Each granule of this product began as nuts, grains, or legumes. Sprouting involves soaking and rinsing seeds until they grow tail-like endings. The sprouted seed reaches its full nutrient potential, meaning it contains more fiber, protein, and nutrients than unsprouted plants.
Easy to absorb
Easy-to-absorb vitamins, minerals, antioxidants
Anti-inflammatory
Gluten-free.
As tasty as non-sprouted meals
Snacks, cooking, and baking
NOTICE:
**These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any diseases.
| Ingredients: | Sorghum |
| Shelf Life: | 2 Years. |
| Product Style: | Flour |
| Country of Origin: | Canada |
| Handling / Storage: | Store in a airtight Food Storage Containers, cool, dry place. |
| Allergen Information: | None Specified. |
