Sprouted, fermented Grains?
I did a search but couldn't find anything on this point.
I read this post the other day
Mark's Daily Apple
It seems like a good idea once in a while like a big bbq or similar(not staple, rather than just resort to totally none primal for the day) to use sprouted and well fermented grains.
But what I was wondering, what's the differences between different grains. Are there ones which are better, or come out better after these processes. There seems to be a good range of sprouted flours available.
So does anyone have any thoughts?
Eaten at such a low frequency I doubt it matters (barring individual intolerance). If I were to dabble in such a thing I'd probably experiment and rotate types. I was intrigued to discover that my old housemate's clean sourdough bread didn't give me reflux the way all other wheat does.
It would make them more interesting. But don't count on them lowering gluten levels down into the safe zone and serve them to a person who is gluten intolerant.