Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Soaking Grains For Gluten Free Baking
0

7 posts in this topic

I went gluten free on Saturday, so I'm new to gluten free baking. I'm a fairly experienced cook/baker. Up until recently I made bread and baked goods for my family every day. If you've heard about or read Nourishing Traditions by Sally Fallon you'll understand when I ask if I can soak my gluten free flours the same way I did wheat.

Normally I would just use buttermilk or yogurt and let them soak 18-24 hours. Can I do the same thing with gluten free flours- chickpea, rice, brown rice, millet etc? Does it alter the recipe or taste?

I'm trying to reconcile my desire to neutralize phytic acid and my desire to eat edible baked goods- which is difficult enough on a gluten free diet!

0

Share this post


Link to post
Share on other sites


Ads by Google:

I went gluten-free in November, after H1N1 in September. gluten-free flours do not bind with liquids the same way wheat flours do. If by adding liquids you're referring to making sour dough, yes you can make and use gluten-free sour dough and starters. Initially, it is easiest and best to learn about strengths and weaknesses of the various gluten-free flours if you follow the gluten-free bread recipes fairly exactly, including whether to use the oven or a breadmaker. Some of my initial breads collapsed, but because they weren't gummy like wheat would have been, I ran them through the food processor and use the crumbs for breading. Some of the loaves were a bit too moist, and because the water doesn't bind as well, the breads gradually collapsed through time. I fixed this by rotating the loaves so the liquid dispersed. There are some great bread cookbooks, like Betty Hagman's, and recipes online, such as at the Red Mill site (http://www.bobsredmill.com/recipes.php). The Red Mill gluten-free bread flour is easy to start with. Xanathan gum is great for elasticity, otherwise the loaves are crumbly. Guar gum is good, too. I use a lot of different flours now, and I like the breads and other baked goods better than the wheat goods. Flavors are more complex (of course it helps that I can retain them). I am very sensitive to gluten, but I can eat sourdough wheat/rye/barley bread as long as it has been resting for a few days so the bacteria have time to do their magic. Baking gluten-free is quite fascinating and much healthier. I hope you have great fun with your baking.

0

Share this post


Link to post
Share on other sites

I do soak grains like rice, quinoa, sorghum and buckwheat overnight before cooking them to make them easier to digest. I haven't tried it with flour but I have heard of the practice.

Let me know if you try it. I would be interested.

0

Share this post


Link to post
Share on other sites

I would be interested to know if you have success with this as well. I'm familiar with Sallon Fallon's book and methods. I never would have thought to try soaking other grains though.

0

Share this post


Link to post
Share on other sites

After a bit of searching, it seems there is quite a lot of controversy over the whole phytic acid thing. If it turns out to be of real importance, I'd wonder if one could simply add some phytase enzymes to the dough.

But not all grains have the levels of phytic acid found in wheat, barley, rye and oats. I looked for a list of grains and the phytic acid levels, but did not find anything (accept one site selling info).

I did see some references to phytic acid having benefit against certain types of cancer, though I didn't pursue that.

0

Share this post


Link to post
Share on other sites




After a bit of searching, it seems there is quite a lot of controversy over the whole phytic acid thing. If it turns out to be of real importance, I'd wonder if one could simply add some phytase enzymes to the dough.

But not all grains have the levels of phytic acid found in wheat, barley, rye and oats. I looked for a list of grains and the phytic acid levels, but did not find anything (accept one site selling info).

I did see some references to phytic acid having benefit against certain types of cancer, though I didn't pursue that.

There IS a lot of controversy over the issue. I figure it's better to be safe than sorry and it doesn't really take much more time to soak as long as you prepare ahead.

I never even considered making a sourdough gluten free bread! What type of flours would you use for that? I LOVE sourdough and it was one of the things I felt most bad about missing out on.

I've heard some people with celiac and gluten intolerance do okay with properly prepared sourdough but I would be afraid to chance it...I mean, even if you don't have an immediate physical response it could still be doing long term damage, right? Does fermenting it in anyway diminish the gluten content?

I'm new to gluten free baking so I'm going to try out some recipes as written first to see what they are *supposed* to taste like and then I'll try modifying them with soaked flours and see what happens.

I enjoy making quick breads, pancakes, desserts etc with coconut flour (which is nice because then I don't have to soak) but sometimes I don't have a dozen eggs on hand to make a batch of waffles!

0

Share this post


Link to post
Share on other sites

There IS a lot of controversy over the issue. I figure it's better to be safe than sorry and it doesn't really take much more time to soak as long as you prepare ahead.

I never even considered making a sourdough gluten free bread! What type of flours would you use for that? I LOVE sourdough and it was one of the things I felt most bad about missing out on.

I've heard some people with celiac and gluten intolerance do okay with properly prepared sourdough but I would be afraid to chance it...I mean, even if you don't have an immediate physical response it could still be doing long term damage, right? Does fermenting it in anyway diminish the gluten content?

I'm new to gluten free baking so I'm going to try out some recipes as written first to see what they are *supposed* to taste like and then I'll try modifying them with soaked flours and see what happens.

I enjoy making quick breads, pancakes, desserts etc with coconut flour (which is nice because then I don't have to soak) but sometimes I don't have a dozen eggs on hand to make a batch of waffles!

You can make sourdough bread that is gluten free by using gluten free flours and a gluten free starter. Bette Hagman has some recipes in her book but I haven't tried them yet.

Some people with wheat intolerance can eat essene bread which is made from sprouted wheat grains. Apparently the soaking process does change the chemical make-up of the wheat. But you can't make a gluten free sourdough just by soaking regular flour. It takes really serious processing and refining to get rid of gluten, eg distilled spirits or glucose syrup.

1

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,684
    • Total Posts
      921,744
  • Topics

  • Posts

    • I would suggest you test your daughter through a doctor. The Enterolab tests are not recognized as accurate or reliable by the medical profession. See this link from the Chicago Celiac Disease Center: http://www.cureceliacdisease.org/faq/why-dont-you-recognize-tests-stool-tests-or-otherwise-for-gluten-sensitivity-that-are-currently-available-through-companies-like-enterolab-or-cyrex/
    • Sorry.  Something is wonky with either my connection or celiac.com! Your results are not specific...borderline.    That is why your PCP should refer you to a GI for further celiac blood tests and a possible endoscopy.  I recognize the lab report form.  Kaiser?  If so, a PCP can not order a full celiac panel.  Only a GI can do so.  Why bother?  Because if you test like me, the TTG tests are always negative.  Request the EMA and the DGPS test via a GI.   Do not be fooled by a lack of abdominal symptoms.  I was only anemic -- no abdominal issues at all.  Constipation is a symptom.  Your PCP is thinking is just historical Classic celiac disease symptoms.   Please email your doctor for the referral if you think you might have celiac disease and want a solid answer.    
    • Hello, I have frequent canker sores (roughly comes back every couple of months). Some blood test results are as following. Component Your Value Standard Range TISSUE TRANSGLUTAMINASE IgG 0.31 Index <=0.90 Index Tissue transglutaminase IgA 0.96 Index <=0.90 Index My doctor said that result is unspecific, and I unlikely have celiac disease, since I do not have other abdominal symptoms. For reference, I do have frequent constipation, excessive gas, frequent canker sore, etc. Do you think an upper endoscopy is recommended? I am a little hesitate considering the risk of this procedure and the fact that my symptoms are not that bad. I appreciate all suggestions.  
    • Hello, I see you posted this a long while ago, and perhaps--I hope-- it's no longer a matter of concern, but I thought I'd mention that shortly before I was diagnosed for celiac's, I had distinct yellow blotches on the corners of my eyelids toward my nose. Some months after I had stopped eating gluten, the yellow gradually went away, and--as it just reappeared now several years later, I googled the issue again.  I am only speculating here, but I do believe it is related to liver problems, which, in turn, are related to celiac's. I don't think liver function tests cover all aspects of liver health. I say this because when I was pregnant I developed a temporary liver condition called interhepatic colestasis of pregnancy (ICP), but my liver function tests had been fine. (The condition is diagnosed based on bile levels in the blood, not on liver function). I discovered upon some research that (of course!) ICP  can be associated with celiac's disease.  My hunch is this-- that celiac's presents two problems to the liver: 1) the malabsorption of nutrients--esp. Vit. K2-- that are vital liver health; 2) since gluten registers as a toxin to the immune system (I think?), perhaps the liver gets overloaded processing so much toxic material. Or perhaps there's some other reason. At any rate, poor liver health and celiac's do seem to be linked, according to a few articles I've found. Anyway, hope your problems are resolved now.  
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,685
    • Most Online
      3,093

    Newest Member
    jhc
    Joined