To Your Health Sprouted Flour Co.

This flour is of very high quality, is very finely ground, and has excellent taste. But more than that, I've found that because it's sprouted I can use it, particularly with a sourdough starter, even though I have Crohn's disease and am on an almost entirely starch- and sugar-free diet.

The sprouting does indeed break down much of the starch in the flour, greatly increasing its digestibility. And adding sourdough starter to it and letting it do its thing for at few days before using it breaks down additional/remaining starches. I use it primarily as a sourdough batter to which I add some almond flour for a dynamite pancake batter. Occasionally I make sourdough bread with it. Even though I can't eat normal bread (or pancakes, or anything with "normal" flour or non-wheat grains), this flour lets me satisfy my "bread tooth," so to speak, every couple of days. Also, spelt has lower gluten content than modern strains of wheat, if that's an issue.

Please note: This is my own experience. I'm not assuming that ALL people with an IBD will have exactly the same experience. Obviously, if you have a "normal" digestive system, you can eat this flour -- and all the other good flours sold by To Your Health Sprouted Flour Co. to your heart's content, with sourdough or not!