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
      104,345
    • Total Posts
      920,488
  • Topics

  • Posts

    • Karen, the iodine test was a test for DH used in the 'olden' days. Iodine would be swabbed onto a spot and then it would be covered with a bandage. If someone had DH the iodined area would break out in lesions. I don't know how but we do know iodine can activate the antibodies. That is why some of us with DH have to avoid iodine in foods until the antibodies have cleared the dermis. OP, if you haven't been tested for celiac you should be and if you have active lesions a biopsy done next to a lesion by a DH knowledgable dermatologist may help in diagnosis.
    • The gluten-free diet (GFD) is the only validated treatment for celiac disease (celiac disease), but despite strict adherence, complete mucosal recovery is rarely ... View the full article
    • What's an " iodine test"?  Haven't heard doctors doing that to diagnose DH.
    • Hello! I've just been given my blood results and told they are highly suggestive of coeliacs but will have to wait till next month to see the gastroenterologist and who knows how much longer for a biopsy. My igA, igG and tissuetrans igA were all over 250 and tissuetrans igG was the only one that was normal. These results don't mean much to me yet but I'm told they are very high. I'm now quite fearful of how much damage I've gone to myself. I've had stomach problems for 25 years (just turned 40) and have often steered clear of too much bread and pasta for how bloated it made me feel but the symptoms were always vague and inconsistent so I kept eating. I had a couple of boats of gastro in the past few months (thanks kids) which I took a lot longer than normal to recover from which looking back may have been related. Then last Friday I had a blowout with wine, cheese, crackers, pizza and chocolate cake. I'm sure I've probably had blowouts like that before but I have never felt so sick before and am still slowly recovering. This is what finally prompted me to go back to my GP after being fobbed off so many times over the years. So I guess my question and my concern is whether there is still  chance of a false positive with levels like this? I worry what else it might be if not coeliac. I'm also worried that I may have done so much damage to myself that I will have several disorders going on! I'm also still recovering from last Friday and wondering when I'm going to feel better. I've stayed off gluten and dairy since my blood result a couple of days ago but feel like I'm allergic to food in general.  Thankyou!!    
    • Here's what the Klondike Bar makers say on the FAQ page of their website (August 2016): Are your products gluten free? Nope. They are not. We have not validated for gluten free. We do not operate allergen-free manufacturing sites, however we do have allergen management programs in all our facilities. The intent of these programs is to avoid unintentional cross-contamination of allergens between products. Our product labels adhere to the FDA’s strict regulations regarding declaration of ingredients and allergens. We do not use the terms “Natural” or “Artificial Flavorings” to hide the existence of any allergens. RECIPES CAN CHANGE. We strongly recommend that allergic consumers refer to ingredient declarations EVERY TIME they purchase processed foods.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,415
    • Most Online
      1,763

    Newest Member
    Ails123
    Joined