Guest guest Posted May 8, 2008 Report Share Posted May 8, 2008 hi group! I know that when soaking oats, it is best to add some additional phytase as they have very little. I used to add some whole wheat or rye flour to the bowl, but since I've realized that I'm gluten sensitive, this is no longer an option for me. Does anyone know of any good sources of phytase without gluten? TIA Quote Link to comment Share on other sites More sharing options...
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