soaking ground grains for a baby?

[nukuspot]

I just introduced grains for my 9mo dd. She enjoys organic oats, quinoa, and brown rice, soon to try millet and other "unusual" grains.

We started soaking our grains for DH (I'm trying to be grain free right now) but I am confused about soaking the grain flours I make for DD. For example, I take whole oats or whole brown rice and put it in the vitamix blender to make a fine flour out of it, then mix it with boiling water and whisk to make a smooth porrage which I blend other fruits, flax, yogurt, etc for her.

Would that fine meal I make be OK to soak? Because I can't soak the whole grains first or they won't blend into that nice flour/meal consistency.

Also, would it be OK to soak them out on the counter for a baby like I do for DH's grains and not in the refrigerator? I get worried about food borne illness for my DD.

Thanks!

[FairyRae]

Check this out: http://www.suegregg.com/recipes/brea...erwafflesA.htm This method may be helpful to you.

You absolutely could soak the ground grains overnight--just add some apple cider vinegar, lemon juice, or something acidic. I think lots of folks use whey? I would soak them w/ the same amount of water I use to cook them in, then just heat it up in the morning, adding whatever else you want prior to serving. (Or blend the fruit into the wet flour mix right before heating/serving.)

HTH!

[CookAMH]

For the rice, I just use the soaked rice recipe in NT but soak 24 hours, then cook it as I normally would. THEN I puree it in the blender with as much water as I need and also cook with liberal butter or CO and some sea salt.

Try soaking it a long time, then cooking it a long time, THEN pureeing it and adding other things as you wish. Include a generous amount of cultured butter or coconut oil.

This article was helpful, esp the section "Six Months to One Year" (scroll down):
http://fourfoldhealing.com/category/...-our-children/

Oh and with soaking out on the counter, I think it needs room temperature plus an acident component, such as buttermilk, yogurt, kefir, or lemon juice (a couple tablespoons). It essentially ferments and ferementing requires a non-chilled environment.

[nukuspot]

Because I am new to this I still get scared to give my baby something that has been sitting out on the counter overnight. DO you think if I soaked it in the refrigerator it would still be OK/IE: phytic acid neutralized or does it have to be on the counter with acids added?

[CookAMH]

Someone else may have some input, but since I'm still new to soaking I did some looking around to confirm my thought that it shouldn't be chilled. I found this online:

Keep it out on the counter. Cover with saran wrap, plate or towel to keep the moisture in. You want to keep it on the counter to absorb the natural bacteria from the air. Maintaining the warm room temperature is essential for breaking down the phytates in the grain which make it difficult to digest apart from soaking.

So it sounds like the purpose of soaking will be hindered by refrigerating it. Anything done that deals with fermenting or soaking is ALWAYS done at room temperature or a slightly warmer temperature from what I have read. Saurkraut, Kefir, yogurt, soaking nuts, soaking bread dough, fermenting drinks or veggies, mayonnaise, etc. It's all at room temperature and it goes back YEARS for being not just safe but very beneficial.