Lentil Flour 25 lb, Sprouted, Organic
Organic Raw Sprouted Lentil Flour
Ingredients:
Organic Raw Sprouted Stone-Ground Lentil Flour
⚠️ Proposition 65 Warning (California Residents):
⚠️ WARNING: Consuming this product can expose you to chemicals including lead and cadmium, which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information, go to www.P65Warnings.ca.gov/food.
Product Highlights
- Sprouted
- Stone-ground
- Certified Organic and Non-GMO
- Certified Kosher (Pareve)
- Vegan
- Processed in a peanut-free, dairy-free, and soy-free facility
What Makes It Special
Lentils may be small, but they’re nutritional powerhouses. Just a quarter-cup of our 100% raw, organic sprouted lentil flour provides approximately 20% of the daily value for iron and delivers more protein than an egg. It’s also naturally rich in essential vitamins and minerals, including folate, potassium, zinc, vitamins B1, B5, and B6, copper, phosphorus, manganese, and molybdenum.
In addition, a quarter-cup serving supplies about half of your daily recommended intake of fiber, supporting digestion and sustained energy.
How to Use
Hearty and earthy lentil flour is a staple in many traditional Indian dishes, from fermented pancakes like dosa to crunchy, spicy papadum crackers. It’s also a low-glycemic, gluten-free baking flour. Due to its high fiber content, it absorbs more liquid than wheat flour — use slightly less flour when baking breads, muffins, pizza crusts, and cookies.
Lentil flour also works beautifully as a crunchy, protein-rich breading for vegetables and meats.
Better Than Roasted (BTR) & Stone-Ground Process
Our Better Than Roasted (BTR) sprouting process enhances the bioavailability of essential vitamins, minerals, and nutrients while reducing bitterness and concentrating flavor. The result is a sweeter, more digestible, and more flavorful flour.
We stone grind our lentil flour slowly at low temperatures to help preserve delicate vitamins and nutrients — the traditional way flour was first made.
Fun Fact
For most of the 12,000 years lentils have been cultivated, they’ve been eaten with whole grains like rice and barley. Today, we know this pairing creates a complete protein, providing all essential amino acids.
Storage
Shelf life: One year if properly stored.
Store in a cool, dry, and dark place. Sprouted flours can be refrigerated or frozen to extend freshness.
