Sprouted grains, which are harvested while they’re in the germinating phase of the sprouting process, have more nutrients than their mature counterparts. You will lose some of these health benefits in baking, but it’s so worth it! Sprouted grains are also less starchy, which makes them easier for many people to digest, including those with gluten sensitivities. Whole sprouted grain products are available for purchase if you like to grind your own flour like I do, or you can buy sprouted flour at local health food or specialty stores. King Arthur Flour and Lindley Mills are good sources.