Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

15 Comments

  1. Hello the cup of rice you used, when you turned it into flour with the blender was it still a cup?
    Please let me know asap thanks! 🙂

  2. Hi!
    I already have a bag of sprouted brown rice my mom dropped off (cleaning out her cupboards, lol). I just have a small food processor.
    Do you think running the rice through that might work?

    Or without the proper tools I may end up with too big of grains to bake with?

    (Was hoping to try a gf sandwich bread recipe with this.)
    Thanks!

    1. It might work, but I’m not sure. It depends on the strength of your food processor. I would test a small batch at first to see if it works.

    1. The sun if fine as long as the birds and insects don’t get at the grains and the temperature of the grains while drying is less than 150 degrees. Covering with a thin kitchen towel should work fine.

  3. Thank you so much for this–found a recipe that calls for rice flour so I’m going to make sprouted brown rice flour and see how it goes! BTW–I only rinse my grains/legumes 3 times a day and they seem to sprout swimmingly 🙂

  4. What do you do about rinsing the rice overnight? Thanks for your post! I’m so interested in making sprouted gluten free flour.

  5. Hi I just learned a few months ago about sprouted grains and love them. Just like you, it’s rare I’ll eat an unsprouted grains

    Now can I do this with wild rice, do I need to??

    1. I’m not sure. I’ve never sprouted wild rice before. I think you could sprout it, but I don’t think it would make the same consistency of flour.

    2. As I understand it, wild rice is usually broken, so will not germinate, but you could soak it with another sprouting grain and the enzymes should transfer to the wild rice for similar benefit

  6. Thanks for your post and the clear directions. You may want to store the flour in the freezer instead of the fridge though, if you want to slow down oxidation of the flour.