question about soaking grains

[elizawill]

if this sounds silly, i apologize. i'm fairly new to soaking grains & i can't find the answer to my question via google.

when i'm soaking oats, should i add the milled flaxseed when soaking or later when i'm about to cook them? ...or i suppose this is really just a question about milled flaxseed in general. when i use it in a recipe (which is often), do i soak it or not?

thanks!

[elizawill]

nevermind. i think i've found the answer. flaxseed is low in phytic acid, so i read it isn't necessary to soak. if i'm wrong in my findings though, please correct me! thanks again.

[openpollination]

My understanding is that oats -along with millet, corn, and sorghum - are high is phytic acid, but low in phytase (the enzyme that breaks down phytic acid), so they should be soaked with yogurt/kefir/buttermilk AND some freshly ground whole wheat flour, which is high in phytase.

Flax seeds get gummy/gelatinous VERY quickly, so I add mine right before serving my oatmeal!

[elizawill]

Originally Posted by openpollination

My understanding is that oats -along with millet, corn, and sorghum - are high is phytic acid, but low in phytase (the enzyme that breaks down phytic acid), so they should be soaked with yogurt/kefir/buttermilk AND some freshly ground whole wheat flour, which is high in phytase.

Flax seeds get gummy/gelatinous VERY quickly, so I add mine right before serving my oatmeal!

thank you! yes, i had added flaxseed yesterday to our oats and this morning it was kinda "gummy" when i went to cook it. that's why i asked here, because it was really pretty gross. i also added it to my muffin mix (which is in the oven currently) and it was kinda "gummy" too...but i didn't want to throw it out, so i'm hoping it bakes okay. i normally only add water kefir to whatever i'm soaking, but then i started questioning whether or not the flaxseed should go in as well. i should have asked yesterday, lol. oh well. thanks for taking the time to reply