I just came across an article that I thought was interesting and I wanted to share it with you! I especially think my gluten-free friends/followers will find this particularly interesting as well.
Sprouted brown rice key to better gluten-free bread, study finds
A recent study found that sprouted brown rice flour may be the key to making gluten-free bread healthier. Using germinated brown rice can increase the amount of protein and antioxidants, while decreasing carbohydrates and lowering the glycemic index. FoodNavigator (11/25)
I love this because sprouted grains are so good for you. Sprouted grains increase digestibility, absorption of minerals, antioxidants, and Vitamins B & C. My bread of choice is Ezekiel 4:9 Sprouted Whole Grain Bread, however, it’s not gluten-free. I feel like many of the gluten-free bread choices are highly processed and/or lack not only gluten, but also nutrition. But for all of you GF readers… I did just find a GF sprouted grain bread! It is also made by Food for Life – a new line called “Sprouted for Life“. I’m super excited about this and can’t wait to try it!