Which sprouted flours do I use when?

I get this question a lot, so I thought I'd list some combinations of our sprouted flours and what kinds of recipes they can be used in as well as at what ratios for great tasting baked goods.
 
For yeasted recipes: Any of our sprouted flours that contain gluten - red and white wheat, spelt, einkorn, barley, rye, and KAMUT®. Red wheat flour has the highest gluten content for a great rise to your bread.
 
For sourdough recipes: Same flours as listed above, plus some of our gluten-free sprouted flours using Sharon Kane's book, The Art of Gluten-Free Sourdough Baking.
 
For baking soda or baking powder recipes: Any of our sprouted flours, whether gluten or gluten-free.
 
Sprouted flours that can be used as 100% of the flour in your recipe: Red and white wheat, spelt, barley, rye, KAMUT®, einkorn, brown rice, millet, oat, sorghum, and blue/yellow corn. These flours can be mixed and matched as well.
 
Sprouted flours best when used as not more than 50% of total flour in a recipe: amaranth, buckwheat, and lentil. Rye is a heavy flour that fits in this category unless you're particularly fond of its strong taste.
 
Sprouted flours best when used as not more than 20% of total flour in a recipe: black bean, garbanzo bean, and quinoa.
 
Exceptions: black bean flour for tortillas, and garbanzo bean flour for some Indian breads in which these flours can be used at a higher ratio or as 100% of total flour in the recipe.