Red fife wheat is Canada’s oldest wheat variety and was the baking and milling standard from 1860 to 1900. The genetics of Red Fife can be found in many modern wheats today. Red fife wheat has a unique robust rich taste with a blend of subtle mellow lightness.
Wheat is one of the first things that doctors recommend you eliminate from your diet. Many people have reactions even to tiny amounts hidden in processed foods.
However, sprouted wheat does not have the same effect.
An interesting transformation occurs when you allow wheat to sprout before milling. As the grain sprouts, it is basically transformed from a starch into a plant. And of course, your body reacts differently to plant foods than to starches. So you can eat bread and your body will recognize it as a vegetable.
Wendell and Lisa Beachy of Granite Mill Farms produce 100% organic, sprouted whole grain flour in three varieties: wheat, rye or barley. The grain is soaked in water until it sprouts, dried, and then milled using traditional stone mills, just as it has been done for hundreds of years.
The sprouting process changes the composition of the grain to make it more easily digestible. It's totally free of GMOs, low in starch and has a low glycemic index. So your blood sugar won't spike and you'll feel full longer.
Please beware… Even sprouted grains still contain gluten, so if you have moderate to severe gluten intolerance, Celiac disease or Crohn's disease, you should not consume Granite Mill Farms flour.
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