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Sprouted White Wheat Flour

(11 customer reviews)


Of the major food allergens in the US, EU, and/or Canada, only Wheat, Almonds, and Sesame are present in the scope of products processed at To Your Health. All To Your Health Sprouted Flour Co.’s facilities are certified organic and kosher certified. Click here to read our Allergen Statement.


100% whole grain flour made from hard white spring berries. Our best all-around baking flour. Neutral taste, lighter texture and color than our sprouted bread flour. Best for naturally-leavened recipes. May require added vital gluten for a nice rise in bread machines.

Additional information

Weight 5000 lbs

1 lb., 5 lb., 25 lb., 48 lb.

11 reviews for Sprouted White Wheat Flour

  1. Katie (verified owner)

    This has such a light taste, I have used it 100% in pancakes and waffles and got surprised looks when I told them it was whole wheat! It has lower gluten content, so is best for pastries and quick breads. With a little added gluten you can pretty much substitute it for white flour in any recipe. I definitely would, if I could afford it!

  2. R.G.

    The best flour without any uncomfortable bloating that I usually get from traditional store bought flours. Even my horribly picky son prefers it to store bought flour.

  3. Kat Schirtzinger (verified owner)

    Love this flour! I use it in my bread maker with a whole wheat recipe & it turns out well. It's smooth & light.

  4. Monica Weidner

    I have never been a "health nut" until my daughter got sick. We had to eliminate dairy, soy and limit wheat. This flour made it ridiculously easy to keep bread in our lives. Plus, it works out to about $0.45 per loaf which really helps with feeding 5 kids in a very healthy way. When we run out, we just make more; no more running to the store.

    • abstewart

      Thank you so much for the review, Monica. We would love to know your bread recipe!


  5. Pamela (verified owner)

    Able to use for our chocolate chip cookies (sugar free) and end up with good texture and fine taste. Plus the gluten intolerants (2) can eat without bloating or discomfort. Perfect answer for us.

  6. Teresa (verified owner)

    How does Monica make bread for 45 cents per loaf? I made a loaf, then weighed the bag after to see how much flour I used. One loaf took 10-3/4 ounces of flour. That works out to $2.25 per loaf without calculating shipping.

    I didn't weigh the bag before I started but I bought a 5-lb bag and just opened it to make the single loaf of bread. It has 4 lbs 5-1/4 ounces left in the bag.

    • abstewart

      You may want to reach out to Monica directly to best answer your question.

  7. Maya (verified owner)

    After making pie crust, cookies, biscuits and roux with this flour it’s clear that this will be the only flour we use to bake going forward.

  8. Monica Weidner (verified owner)

    I never checked back on my review. Sorry for the lingering questions. I purchase a 50lb bag and I use a bread machine for the dough cycle. (Rather my kids do, I make them cook/bake.) The recipe and instructions are as follows:

    Proof for 10 mins in the bread machine bucket:
    1 1/2 cups warm water
    1 tbsp active yeast
    5 tbsp truvia baking blend (or 6 tbsp sugar)
    (The kids swirl the water after they sprinkle because their distribution isn't so great.)

    Then add:
    4 1/2 cups sprouted flour
    6 tbsp olive oil
    1 tsp vinegar (optional)
    2 1/2 tsp salt

    Set the dough cycle.
    When it's close to complete, spray your loaf pan and place in a 350 degree oven for 5 mins. Remove and place dough into the pan. Cover with a clean towel and let rise in a warm area for 20 mins. Bake for 37 mins.

    This makes a 2 loaf bread that only lasts us 2 days. Tweak as you will.

    Happy Baking!

  9. Monica Weidner (verified owner)

    Our family buys a 50lb bag of white wheat flour. After reading above, this was requested from an earlier post of mine.

    Our recipe for a 2lb loaf (long loaf):

    It took use many loaves to perfect this recipe. My kids usually have to make a loaf every three days. We use a bread machine to complete the dough cycle but we bake it in the oven. Also, we use active dry yeast and have to proof it just because to us, it tastes better and we can control over proofing.

    In your bread machine bucket, mix:
    1 1/2 c warm water
    1 tbsp active yeast
    5 tbsp Truvia baking blend (6 tbsp for sugar)
    Swirl around and let proof 10 mins then add
    4 1/2 c flour
    6 tbsp oil
    2 1/2 tsp salt
    1 tsp vinegar optional
    Place on dough cycle

    Place sprayed baking pan in a preheating oven.
    Place dough in the hot pan, spreading evenly. Cover with towel. Let rise for 20 mins in a warm place. Carefully place in oven and bake @ 350 for 37 mins.

    -Monica Weidner

  10. EagleLoon (verified owner)

    I just love the sprouted white wheat flour. I use it to bread meats in my cooking, make cornbread (with the organic yellow sprouted corn flour) and waffles and pancakes ! I have also made cookies for Christmas. I find the flour to be light and wonderful tasting and also weight neutral ! I eat for my health, guilt free ! No special recipes, I just use regular recipes and substitute the white flour with this !

    • abstewart

      Thank you so much! Isn't it wonderful how well it substitutes in recipes cup for cup?

      Peace, Love, & Sprouted Flour Power,
      Alli Stewart

  11. Patricia Lane (verified owner)

    Oh my we love this flour! I just made some THM Cinnamon raisin bread and it was so yummy. I usually make a few loaves of bread each month these days and my children are all grown! There is no comparison to store bought bread. I bought 15 pounds last time and now going for 25. I was worried about not using it up before it went bad but that's not a problem. The flavor of the Sprouted White Whole Wheat is so lovely.

    • abstewart

      We are so happy you are enjoying the Sprouted White Wheat Flour. It is a wonderful go-to for baking and breading!

      Peace, Love, & Sprouted Flour Power,
      Alli Stewart

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