Guest guest Posted January 20, 2009 Report Share Posted January 20, 2009 Hello all, I'm just figuring out the ins and outs of cooking in a traditional way, though because of my gluten and casein intolerance I've been cooking using real foods for some time. I have a few questions though: 1. After I soak my (certified gluten free) steel cut oats, they have a nasty bitter aftertaste. I don't ever recall them having that when I just boiled them. Has that happened to anyone? Any advice? 2. If I soak my brown rice, then no matter how much water I add later on, it becomes a soggy mooshy mess. I haven't been able to get fluffy indiviudal rice grains. How can I stop that from happening? Thank you! JoAnne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2009 Report Share Posted March 9, 2009 do you drain the oats/rinse them after soaking? what are you soaking them in. I like my brown rice mushy like a porridge so I can't help you there. I add extra water and cook it longer. --- In , " joannemarkov " <joannemarkov@...> wrote: > > Hello all, > > I'm just figuring out the ins and outs of cooking in a traditional > way, though because of my gluten and casein intolerance I've been > cooking using real foods for some time. I have a few questions though: > > 1. > After I soak my (certified gluten free) steel cut oats, they have a > nasty bitter aftertaste. I don't ever recall them having that when I > just boiled them. Has that happened to anyone? Any advice? > > 2. > If I soak my brown rice, then no matter how much water I add later on, > it becomes a soggy mooshy mess. I haven't been able to get fluffy > indiviudal rice grains. How can I stop that from happening? > > Thank you! > > JoAnne > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.