Seeds and sprouts

In addition to ancient grains and legume flours, Bay State Milling offers a variety of seeds that provide flavor, texture, water-holding capacity and nutrition to gluten-free baked products. This includes chia, flax, pumpkin, sesame and sunflower.

The Mochi Mill, Petaluma, CA, offers patented gluten-free flour made with sprouted sweet brown rice. “Sweet rice is known as sticky rice or glutinous rice, although it contains no gluten,” said Robert Schilling, director of R&D. “Sprouting, also known as germination, releases a variety of nutrients through the activation of dormant enzymes while also softening the bran layer. The rice kernel is germinated until the flavor and nutritional benefits are maximized. The germination process is then interrupted, and the kernel moisture is reduced to pre-germination levels, preserving the nutritional benefits.”

This flour closely mimics the elasticity of wheat, according to Mr. Schilling. It eliminates the use of gums for structuring the gluten-free product. “Some applications work best with the addition of eggs and dairy-based ingredients while others yield excellent results with vegan formulations,” he said.