Guest guest Posted December 15, 2002 Report Share Posted December 15, 2002 One other question I have... For those of you that make long fermented sourdough bread because you cannot handle the gluten in regular breads, is it possible to make the recipes for pancakes and such in NT so they don't have gluten? Does the long soaking time in yogurt or kefir do the trick? Is the temperature a big factor? I know that pancakes and other baked goods can be made from sourdough, but I was wondering how much the " predigestion " of the flour actually digests the more harmful stuff in grains (besides phytates). Anyone know or have practical experience? Becky Quote Link to comment Share on other sites More sharing options...
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