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Question about soaking grains

post #1 of 9
Thread Starter 
I'm having a hard time soaking my grains. I'm just not that good at planning meals ahead of time, and so I find myself preparing my grains without soaking. I was wondering in anyone has tried soaking larger batches and then freezing them, so that they'll always have soaked grains on hand. Does anyone know if this does something bad to them?
post #2 of 9
I've never thought about that. Might be a good idea for me - as I often get the urge to bake and am never prepared the night before. I will be interested to hear other's opinions.
post #3 of 9
Hmmm... I've never done it, but it sounds like it'd make sense. People prepare and freeze beans and brown rice a lot... why not grains?

You might want to make sure the grain is pretty well dried out afterward, or else the freezing process will burst it's cells... could cause a funky texture. It's definitely worth trying, though!
post #4 of 9
I've done it before - It's really convenient to have a meal-size portion already on hand. I make sure that I don't overcook the grains because if they burst during cooking it gets pretty mushy and nobody here likes that texture. Then just drain well and separate into portions & freeze.

I don't know if it changes them in some way but I'd venture to guess it's not going to ruin the effects of the soaking.
post #5 of 9
Thread Starter 
I'm going to try it then, as it's the only way I can imagine actually having this work for us. thanks!
post #6 of 9
Are we talking soaking then freezing then cooking or soaking cooking then freezeing? It definitely works just fine if they've been cooked. Not sure about if they've only been soaked.
post #7 of 9
Thread Starter 
I guess I was thinking about just soaking them, then freezing in single dinner-size portions. And just thawing what I needed for dinner and cooking. Bad idea?
post #8 of 9
I asked the same exact Q about rice recently and no one seemed to know.

http://www.mothering.com/discussions...011&highlight=

I am going to do it - I will post how it works out
post #9 of 9
I saw some ground sprouted wheat flour at the traditional foods warehouse here... I wonder if you could find that somewhere?
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