Re: Gluten Free Breads, Rice and Soaking

[Guest guest]

>Now I have some more questions. I have to make gluten free breads. I

>noticed on this site that there are some of you who are old hands at

>this. My question is have any of you ever tried making gluten free

>bread by soaking overnight like the wheat breads in NT? Wouldn't this

>make the bean flours, sorghum flours, etc. more bioavailable?

Most of the GF flours are mainly starch. No protein much, no phytates much, just

starch. Esp. tapioca, which has already been soaked and processed (the root is

toxic otherwise). White rice flour and cornstarch, the other common flours,

are pretty much the same, and potato flour is just cooked potatoes or potato

starch.

Now sorghum flour COULD use soaking, and I tend to mix it with kefir and

let it sit a bit, and I have used it in sourdough (soaking a day or more). I

haven't

noticed any change in digestibility from that though, and it's such a minor part

of our diet I don't worry about it much. But when I made a sourdough out

of it, I then thickened it with rice flour and xanthan, and it made a decent

loaf.

Bean flours I don't think are good AT ALL. Unsoaked beans in a flour?

Plus I don't like the taste. I have no idea why someone thought they

are a good idea.

My latest trial was Montina flour ... that made a really tasty loaf with

a nutty taste. Presumably that could use soaking too, but it was

nicely digestible.

-- Heidi Jean

[Guest guest]

I've been experimenting with soaked flour breads made with quinoa,

and will have something to post soon - should be sometime this week.

more later, deb

> Now I have some more questions. I have to make gluten free breads.

I

> noticed on this site that there are some of you who are old hands

at

> this. My question is have any of you ever tried making gluten free

> bread by soaking overnight like the wheat breads in NT? Wouldn't

this

> make the bean flours, sorghum flours, etc. more bioavailable?

>

> I also noticed that all of the rice recipes do not soak the rice

> overnight. Why? I know it is talked about in the preface to the

grain

> chapter(soaking rice, that is) but then all of the recipes just

cook

> it! Does anybody have any of the Indian or Eastern recipes using

> soaked rice?

>

[Guest guest]

I have pretty much mastered muffins, crepes and pancake using gluten free

flours for my kids.

I need to write down recipes as I cook. Bread I have not tried yet. I'm a

little scared for some reason.

Scared it will be a major flop!

Elainie

[Guest guest]

Thanks! I use the garfava bean flour and like the taste. But, like

you, I kind of wondered about the fact that the beans weren't soaked.

What about masa harina? You probably avoid corn, also, but it doesn't

seem to bother me. I know it is soaked before it is dried and ground.

I have used it for breading meats and such. Has anybody else used it?

I also wanted to say that my daughter made me some bread last night

and it was one of the prettiest loaves we have made! She followed a

recipe I found on a celiac site. The bread even held together for a

sandwich! I couldn't believe it.

>

> Most of the GF flours are mainly starch. No protein much, no

phytates much, just

> starch. Esp. tapioca, which has already been soaked and processed

(the root is

> toxic otherwise). White rice flour and cornstarch, the other common

flours,

> are pretty much the same, and potato flour is just cooked potatoes

or potato

> starch.

>

> Now sorghum flour COULD use soaking, and I tend to mix it with kefir and

> let it sit a bit, and I have used it in sourdough (soaking a day or

more). I haven't

> noticed any change in digestibility from that though, and it's such

a minor part

> of our diet I don't worry about it much. But when I made a sourdough

out

> of it, I then thickened it with rice flour and xanthan, and it made

a decent

> loaf.

>

> Bean flours I don't think are good AT ALL. Unsoaked beans in a flour?

> Plus I don't like the taste. I have no idea why someone thought they

> are a good idea.

>

> My latest trial was Montina flour ... that made a really tasty loaf with

> a nutty taste. Presumably that could use soaking too, but it was

> nicely digestible.

>

> -- Heidi Jean

[Guest guest]

>Thanks! I use the garfava bean flour and like the taste. But, like

>you, I kind of wondered about the fact that the beans weren't soaked.

>What about masa harina? You probably avoid corn, also, but it doesn't

>seem to bother me. I know it is soaked before it is dried and ground.

>I have used it for breading meats and such. Has anybody else used it?

Masa IS treated corn, it is soaked in lime. Tortillas and masa set pretty well

with

me, actually (we DO love tacos in our house).

>I also wanted to say that my daughter made me some bread last night

>and it was one of the prettiest loaves we have made! She followed a

>recipe I found on a celiac site. The bread even held together for a

>sandwich! I couldn't believe it.

>

Congratulations! I've found that buying a meat slicer, and using it to slice

bread,

made a HUGE difference too. Nothing like nicely sliced bread ...

-- Heidi Jean