Hunted high and low - can't seem to find it. Had to ship it in from King Arthur (ouch on the shipping and duties). Then I find something in Planet Organic labelled "Sprouted flour". That's basically what malt is right? Sprouted grain that is dried and powdered. Non-diastatic means the sprouted grain got roasted then ground into flour. The Roasting process denatures all the enzymes and turns it into a simple sweetener. Anyone try this Sprout Flour in their baking? does it work like diastatic malt?