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?

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?