Soaking In Water

[rebe09]

This may be a touchy topic/question, but it's on my mind (since last night). A relative of mine came up to me yesterday during our Thanksgiving get together and shared with me that I should try soaking my food (gluten) in water before cooking it and that may help rid the gluten, since that is how it was done many, many years ago. Now, people are sensitive to gluten left and right (me being one!) because this process is no longer done and things are made so differently these days. I was a bit apprehensive and defensive inside, considering the only people who are the experts are the ones officially on the diet. I still don't believe this technique is right as gluten is unfortunately hidden in some of the weirdest places. Besides how would you water down flour? I would love to hear what others think and how they would respond. I wanted to jump in and voice my opinion with this relative, but I just didn't want to go there.

[psawyer]

Soaking gluten in water will get you soggy gluten. It will still be gluten.

[dilettantesteph]

She may have been referring to something like this: Open Original Shared Link

in which gluten is hydrolyzed with sourdough lactobacilli and fungal proteases to make it less harmful to celiacs.

[psawyer]

less harmful to celiacs.

Oh, less harmful. I don't equate that with "safe," do you?

[GFinDC]

Or they might have been thinking of the opposite, soaking the flour to get rid of the starch and leaving behind the gluten. If you wash wheat flour long enough in running water it dissolves the starches and leaves behind a nice glob of nearly pure gluten protein. Yum Yum. They use that to make seitan I believe. There are videos on youtube of how to do it. Not recommended for us though.

[kareng]

When I saw this title, I was hoping we were supposed to soak in a hot tub as some sort of cure. Drats!

[sa1937]

When I saw this title, I was hoping we were supposed to soak in a hot tub as some sort of cure. Drats!

...only if we soak in a hot tub with a glass of wine (or two...or three).

[dilettantesteph]

Oh, less harmful. I don't equate that with "safe," do you?

If you read the study, they got it down to 8 ppm residual gluten, which is considered safe for most celiacs.

I don't personally equate that with safe, because I am sure that I am sensitive to much lower levels than that.