Customer Reviews

Essential Eating Sprouted Baking: With Whole Grain Flours That Digest as Vegetables

5 star:		(8)
4 star:		(1)
3 star:		(1)
2 star:		(2)
1 star:		(1)

 

 

I am so disappointed. I had huge hopes for this book because there is no book out there on baking with sprouted grains. I didn't realize that all the recipes in this book require special flour bought from the author or another site which she is related to. The flour costs $3.00+ per pound when I checked. I was mistaken when I thought it would discuss sprouting grain and using it to make baked goods. It is also not vegan- although it does tend more towards yogurt and sour cream rather than milk, but most recipes call for dairy and eggs. As far as I can tell, all the recipes are almost the same as traditional recipes, except for the "Essential Eating Sprouted Flour" rather than the typical all purpose flour called for in recipes.

This book did go into great detail about why sprouted flour is so important and why not to use pasteurized milk. The 10 or so pages at the beginning is why I gave this book 2 stars rather than 1. The author is right, we need to move away from processed flours, even the self ground "whole wheat" made from dormant wheat which has not been sprouted. I just had hoped this book was more than it is.

I purchased this book because I was looking for satifying recipes that fit my lifestyle. What I found was better than I ever imagined! The recipes are easy to follow & delicious. My family loves them. A few of my favorites are Lemon Pepper Crackers, Skillet Pumpkin Pie, Peach Cranberry Cobbler, Linguini with Tomatoes and Herbs, Animal Crackers, and Vegetable Pizza. The Herbed Sweet Potato Bisuits are delicious as biscuits or as dumplings in a stew. This book has helped me become very creative. I stongly recommend this book for anyone who wants a healthier and tasty lifestyle. Thanks Janie-job well done.

If you are expecting to learn how to make sprouted flour, or are interested in a variety of sprouted flours, you will be very disappointed by this book, which is little more than a promotional item for one brand of expensive wheat (or spelt) flour unavailable except by special order, named, of course, Essential Eating Whole Grain Flours. Since the author is "the founder of Essential Eating", she is apparently not interested in giving a full picture. I note that her other books have the words "Essential Eating" or "Essential" in the title, which tells me to avoid them. I am disappointed that Sally Fallon (founder of the Weston Price foundation, and author of the excellent *Nourishing Traditions*) would lend her name to this book. I recommend Sally Fallon's book, or Sandor Ellix Katz's *Wild Fermentation*, or Steve Meyerowitz's *Sproutman's Kitchen Garden Cookbook*.

This book was exactly what I expected it to be, a good cook book. There is a good introduction to the concept of Sprouted Flours. There is also a brief overview of the concept of digestion and how different foods play a role in healthy digestion. I have tried several recipes and they have been good. My only compliant is that in addition to the sprouted flour the recipes also call for other special ingredients (maple sugar, quinoa flour, etc) that can be expensive and hard to find. However the book does tell you that you can sub sprouted flour for any flour in traditional recipes and I have done that too with success.

Whoa there M. Corless and KatyRose O'Day, I thought the Weston A. Price Foundation supported small artisan organic real food producers? At least that what I was lead to believe when I became a member.

Please show me where this book states that it is a "how to" make your own sprouted flour? I own this book, thoroughly searched the internet and did not find any reference to "make your own." Essential Eating has never misrepresented the purpose of this book. On the contrary, they are upfront and transparent real food producers educating us about food you can trust. I feel your reviews are bias and unfair and this author and company do not deserve that kind of response.

I lost 45 pounds from eating sprouted baked goods instead of those made with traditional unsprouted flour. And my husband and children love the taste. Win. Win.

The beauty of this book is that for most, it introduces and explains a new flour that can change your health and the health of your family and friends. And it has full color photos and recipes to guide your way. Who doesn't want to eat delicious whole grain bread made with flour that digests as a vegetable? To my knowledge this is the only book that explains this new food. Gotta question your motive for these negative review.

All of Janie Quinn's books are great and this is no exception. My favorites: Coconut Cupcakes and Chip Cookies. I grew up 40 yrs ago in a church that used whole wheat flour for cakes, breads, noodles, etc. so I'm used to the taste of healthy food. Love the maple sugar and sprouted flour. When I follow a raw diet from time to time I have a great raw choc chip cookie recipe that calls for sprouted flour to be used in a dehydrator. So now I never have to do without my sweets.

This cookbook provides a really neat way to approach baking! I much prefer the healthy qualities that using sprouted flour provides. Although some of the ingredients are obscure, special-order, or just expensive, you can simply buy and use sprouted flour and follow the recipes while using other ingredients you have in your cupboard (like regular sugar instead of the maple sugar). Be aware that there are reasons to use what they suggest (maple sugar is absorbed more slowly and evenly than white table sugar, which causes your blood sugar levels to spike), but there can be a balance between going ALL into their suggestions, and using what you normally do.

Sprouted flour is digested like a vegetable, and is better for your metabolism and digestive tract. Two of my favorite recipes are for the pizza crusts- some of the best I've ever had!- and really full of flavor. After eating this, your digestion will be running smoothly! ;0)

This is a great book. The only issues I have are that my baking times seem to take longer than the book's.

I was very enthused before I received the book but was disappointed with the content. Where are the nutritional fact on the receipes? From an author who is also a nutritionist on the subject I was expecting to see the facts. There is not many varieties to the receipes in addition to more information on sprouted grain. When I analyzed the receipes they were identical to those when using regular flour.

I would say don't waste your money, get a more comprehensive receipe book and substitute sprouted for regular flour.

Fast service and great product! Very pleased with it. Will definitely recommend!
Fast service and great product! Very pleased with it. Will definitely recommend!