I am from a beautiful island in the middle of Puget Sound Washington. I have become increasingly interested in sprouted grains and using them to cook with. I also tend to limit my carb counts, which is pretty difficult for a person addicted to great bread.
My goal is to determine if there is a way to combine sprouted wheat (low GI) with grain-free (low carb) flours to produce a decent baking mix for bread and for other baked goods. Wish me luck. I may post info on my progress, both negative and positive. We will see.
Anyway, I am so excited to get started on this site. So much to learn, so little time!
I haven’t done a lot of baking with sprouted flours but I am sure that your goal is attainable. Do a search on here for sprouted flour and you should have quite a few posts come up. I look forward to your experiments and your posts.
From beautiful Vancouver Island! Whidbey Island is lovely; went to an airshow there once. :)
Have you seen Peter Reinhart's "Bread Revolution"? He has some nice recipes in there for sprouted flours as well as some alternative flours. So, when you say 'grain free', what do you include? Technically I think there's a difference between grains and seeds, but I don't know how this affects the level of carbs (or what type of carbs). There are many different seed flours (such as amaranth, sorghum, teff, quinoa, etc.) that are used in gluten free baking. Then there are nut flours, coconut flour, etc. How about corn flour (not starch, but flour ground from whole kernels)?
Yes, keep posting your results!