Is sprouted flour supposed to be gritty?

[Guest guest]

I'm having some difficulty baking with my flour and I think it's because of the

texture. I sprout the wheat until it's just got a little tail, then dried it in

my Excalibur and ground it with the Family Grain Mill (at the finest setting).

It tastes great but it's very gritty, is this normal or is it supposed to be as

fine as non sprouted flour? The flour I grind from unsprouted grain is fine so i

don't know if this is something I'm doing wrong or if it's normal. I dried it at

150, should I dry it at a lower temperature?