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kannne

Soaking Grains/flour

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I found several wheat flour recipes that calls for the whole grains (barley and whole wheat) to be soaked in warm water for some hours. So the bread did not fall so easy apart and became softer.

Anyone tried that with gluten-free bread+

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Yes, but it was for pancakes....Recipe.....in your blender put 3/4 C water and 3/4 Tab. apple cider vinegar...(I just use 2 tsp)...add 1 Tab. olive oil, 1/2 Tsp. vanilla, and 2/3 C brown rice or a combination of rice and rolled oats to equal 2/3 C....then blend...(you may need to add a bit more water)...let this stand on the counter for 12 to 24 hours...I mix it up after supper and let it set overnight...then in the AM add 1 tsp. baking powder, 1/4 tsp soda, and 1/2 tsp. salt...then blend again till smooth....Pour batter on hot skillet to bake pancakes or on a heated waffle iron.....you can also use part of the rice, rolled oats blend with flax seed....I can't remember the reason for the vinegar for sure, but I think it has to do with breaking down something in the grain to make it more digestable....

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Since the sticky nature of gluten depends on water, I'd have to guess the soaking is to get the grains somewhat sticky. If true, it would not apply to gluten-free grains. And/or it might be so they'd get cooked when the bread is baked, otherwise you'd have raw grains in your bread.

Anyway, no amount of soaking gluten-free grains or flours is going to enhance the breads made with them. The primary binding ingredients in gluten-free breads are generally not the flours themselves. Although some do help hold things together more than others.

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I found several wheat flour recipes that calls for the whole grains (barley and whole wheat) to be soaked in warm water for some hours. So the bread did not fall so easy apart and became softer.

Anyone tried that with gluten-free bread+

I soak my grains. Yes you can do it with flour as well. The acid part for ex. the vinegar or lemon juice, is mostly to help break down the phytic acid in the grain. It has nothing to do with enhancing the stickiness at all. It's mainly to make the grain easier to digest.

I hope this helps. There's a wonderful book called Nourishing Traditions and it explains it all in there.

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I'll soak cornmeal for a bit before using it to make sure if softens up for muffins, pancakes, cornbread, etc. Helps keep it moist (the cornmeal doesn't absorb extra moisture from the corn flour part). But, they all have eggs, so I doubt it helps in terms of keeping it together, just in moisture balance.

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