I was just wondering if some of you more wise and experienced TFers could help me out........I was wondering if soaking only part of the flour for bread is enough to neutralize some of phytic acid and help with digestion? Here's my bread situation:
I soaked 4 cups of whole spelt flour overnight with water and kefir. Then in the morning I added about 3 more cups of whole spelt flour (plus all the other stuff) and let it do two rises, each for about 2 hours, then baked. So really, only about half the flour was soaked with kefir overnight, but the rest of it did have two rises. Is that enough to eliminate phytic acid plus any other indigestible stuff?
The reason I ask is I'm actually doing a test with spelt, I've been gluten free for a year now and I want to reintroduce spelt and give it a try. I'm not diagnosed celiac or anything, I just suspected a gluten intolerence. So I made this bread yesterday as I described, and I ate 4 pieces yesterday (I know, probably over doing it, but it was sooooooo yummy!) and 3 pieces today. I felt totally fine, a tiny bit gassy, but not uncomfortable. Then tonight I made a quiche using the spelt flour for the crust (just spelt, egg, and lard) and almost immediately I was having the cramping and bloated symptoms I used to experience.
So, sorry this is long, but have I answered my own question? Is the bit of soaking I did on the bread enough to make it digestible for me, but without the soaking I can't tolerate it? Does that seem like a logical conclusion? Thanks for any feedback you might have. I'm new to soaking flours and I've never used spelt either.
I soaked 4 cups of whole spelt flour overnight with water and kefir. Then in the morning I added about 3 more cups of whole spelt flour (plus all the other stuff) and let it do two rises, each for about 2 hours, then baked. So really, only about half the flour was soaked with kefir overnight, but the rest of it did have two rises. Is that enough to eliminate phytic acid plus any other indigestible stuff?
The reason I ask is I'm actually doing a test with spelt, I've been gluten free for a year now and I want to reintroduce spelt and give it a try. I'm not diagnosed celiac or anything, I just suspected a gluten intolerence. So I made this bread yesterday as I described, and I ate 4 pieces yesterday (I know, probably over doing it, but it was sooooooo yummy!) and 3 pieces today. I felt totally fine, a tiny bit gassy, but not uncomfortable. Then tonight I made a quiche using the spelt flour for the crust (just spelt, egg, and lard) and almost immediately I was having the cramping and bloated symptoms I used to experience.
So, sorry this is long, but have I answered my own question? Is the bit of soaking I did on the bread enough to make it digestible for me, but without the soaking I can't tolerate it? Does that seem like a logical conclusion? Thanks for any feedback you might have. I'm new to soaking flours and I've never used spelt either.
