I read where the body 'digests sprouted grains/wheat as vegetables and not starch', but am skeptical. I am still experimenting with sprouted wheat bread. It does not pass the iodine test so I think that is my answer.

Anyone out there that has been eating sprouted grains with success would like to hear from you.

The actual green sprouts, separate from the grain seed, are likely to be starch free or low in starch. That's probably why people can tolerate wheatgrass juice so well. I've also done ok with sunflower sprouts.

But I doubt sprouted grains are starch free or even low starch. And with the quantities you'd need to make bread, it's probably still a fairly high starch hit, even if it's a bit less starchy from the sprouting.