Monday, April 13, 2009

Hey Homeslice…

What's YOUR favorite sandwich? Here's a bread made by the semi-local Alvarado St. Bakery that currently produces and distributes over 30 organic baked goods. You can find it in Raley's/Bel Air.

Alvarado St. Bakery
In 1979, when a handful of friends got together to form Alvarado St. Bakery in Sonoma County, CA, their forward-thinking vision could have easily been mistaken for idealist naiveté: an employee-owned bakery that crafts organic, sprouted flourless wheat breads that are as delicious as they are easy to digest. Now, almost 30 years later, organic is a healthful, household word, the benefits of sprouted wheat have dieticians abuzz, and the bakery’s unique cooperative business model has blossomed into a $24 million a year egalitarian empire.

Flourless Bread Sprouts Unique Benefits
While most bakeries start with sacks of flour, Alvarado St. Bakery starts with certified organic wheat berries (wheat seeds) which are soaked until they sprout. These living and breathing sprouts produce enzymes that make nutrients, vitamins and trace minerals more readily available to the body while increasing digestibility––even for those with wheat sensitivity. For thousands of loyal fans, sprouted grain breads are simply delicious too.

In their daily life, it’s very important for diabetics to know the insulin response of a food in order to predict their blood sugar response. “Diabetic Lifestyles Bread”, a 100% Sprouted Whole Grain recipe, was submitted for testing to the Glycemic Research Institute in Washington, D.C. and was clinically proven to be Low Glycemic with a Low Glycemic Load when fed to diabetics. Actual clinical results show a Glycemic Index of 5.0 on the glucose scale (0-100) and Glycemic Load of 0.9 per serving.

Made entirely with organic sprouted whole wheat and sweetened only with organic fruit, this delicious recipe contains no refined sugars, no added oil, and no flour. For more information, visit their website at

1 comment:

Julie said...

I used to eat Alvarado and other "sprouted flourless" breads until I started reading about sprouted "flour" and the extra steps that it takes to make a safe, sanitary flour. Conventional wisdom sprouts grain by soaking for long periods that only drowns the grain, which does not have the benefits of sprouted grain. Now soaking grain is better than not, but sprouted grain is much better. I read about the first certified organic sprouted flour mill that is actually testing for the sprout action in each batch to assure a high sprout at I bought some of their flour and oh my goodness it is amazing. I bake bread and all my baked goods with it with great success and just wanted to pass it along to my fellow bakers. I've dropped 25 pounds just by switching out my flour! If you try it let me know.
Thanks for all the good info!
All my best,