When cooked, wheat can cause mucus buildup, allergic reactions and even constipate the digestive tract, reducing the ability for the body to absorb the nutrients. In its sprouted form, the starch is converted to simple sugars, easier to for the body to break down into energy, meaning that many wheat intolerant people are able to eat sprouted wheat bread without any problems.

Flourless bread is made with grains and legumes that are sprouted before grinding into flour. Sprouted grains have increased vitamin and nutrient content because the seed is first sprouted, making it alive and active in its growth process, allowing the ground meal to retain those nutrients.

Some of these sprouted grain breads take on a very sweet taste because sprouting changes some starches in grains to sugars. In addition, the bread is moist and is made without yeast. The bread can also be made with no or low salt, and it is sometimes flavored with raisin and cinnamon to make the bread almost dessert-like. Sprouted breads are generally denser, allowing the fruits to evenly spread throughout instead of sinking to the bottom.

Sprouted grain breads incorporate ingredients in the most unrefined stage possible. This is why these sprouted grain breads are often referred to as live food. They do not contain highly processed flours and the nutrients have not been stripped from the grain and then added back into the product later on.

Sprouted grain breads are very healthy. For the most part, sprouted grain breads use organic ingredients and are grown without pesticides and herbicides. They have a low glycemic index of about 45 and are low in saturated fat.

The sprouted grains used most often for these flourless breads include wheat, millet, and spelt. No matter if you use the sprouts on a salad, just as they are, or grind them into flour for baking purposes, having a regular diet consisting of sprouted grains is beneficial to optimal digestive health, and they taste great too.