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An Amateur Baker (and His Gluten Intolerant Friend's) Experience with Super Sprout™ Flour

Super Sprout Flour for Gluten IntoleranceJim Bolling from CHUBB Agribusiness recently paid a visit to Lindley Mills for a business meeting with President, Joe, Lindley. Jim is also an avid home-baker, and enjoys chatting with Joe about baking and milling. During his visit, Joe Lindley gave Jim a bag of Lindley Mills Super Sprout™ sprouted whole grain wheat flour to try out at home. Here is Jim's (and his gluten-intolerant friend's) testimonial about Super Sprout™:

At a recent business meeting with Joe Lindley, President of Lindley Mills in Graham, NC, I shared that I sometimes bake bread for friends to encourage them during difficult times, or for special occassions. I told Joe about a certain friend who had been unable to eat the bread I gave her, because of her unfavorable reactions to any gluten products. I asked him what grains he mills into flour that might be used to make bread she could eat. I was expecting him to tell me about something made with spelt or another grain with which I was unfamiliar, but was surprised to hear his enthusiastic reply about an actual wheat product. He explained that he had received glowing reports about his Super Sprout™ sprouted whole grain wheat flour, with the news that folks who can't handle gluten have eaten bread made with the flour with no repercussions.

Five Questions with Caroline Lindley, VP of Marketing at Lindley Mills

Caroline_Lindley_VP_Marketing

Meet Caroline Lindley, Vice President of Marketing at Lindley Mills, and a current MBA student at the Kenan-Flagler Business School at UNC-Chapel Hill in North Carolina.  As a tenth-generation Lindley and miller's daughter, Caroline's passion for her family's business runs deep.  But she also cares a great deal about improving her local community.  Through her involvement in NCGrowth, a cohort of graduate students from across the UNC system who assist with projects for local government and growing businesses in rural North Carolina, she has been able to use her skills to make North Carolina a better place to live, work, and do business. I recently sat down to ask Caroline a few questions about school, her work, and family business.  

"Quite possibly, the best 100% whole wheat bread I've ever had..."

This is what Johnson and Wales Chef Peter Reinhart had to say about baking with Super Sprout™ Sprouted Whole Grain Wheat Flour. "Quite possibly, the best 100% whole wheat bread I’d ever had. No sugar or honey, no oil, no pre-ferment, and no long, extended fermentation- just flour, water, salt, and yeast. Suddenly, the artisan playbook no longer applied."