can I soak then dry grains instead of sprouting for flour?

[caedmyn]

I'm gluten-free right now because of DD's allergies/intolerances. I want to start making things with rice flour occasionally, but I don't really want to soak the flour and from what I understand you can't do sourdough without gluten. I don't know if it's possible to sprout rice, but I was wondering if I could just soak the rice as I would for cooking it and then dehydrate it before grinding it into flour. Does anyone know of any reason why this wouldn't work?

ETA: I just googled and sourdough does not have to contain gluten...but it would still be easier to have ready-to-go flour since I probably won't be baking much.

[Gale Force]

If you are GF you may be a little bit crazy already with constraints. If you can afford a grain mill, I'd buy a grain mill, fresh grind the rice flour, and use it for yeast breads, just allow a second rise. Soaking and drying is so much work and soaking the whole kernel isn't really all that effective for phytates.

[AJP]

Originally Posted by Gale Force

soaking the whole kernel isn't really all that effective for phytates.

Sorry to hijack - GF, do you know if this applies to oats as well? (I know rice is lower in phytates than many other grains, and don't typically worry about soaking it at all.) I like to soak whole oat groats in water with kefir added, for about 24 hours in a warm place - by 12 hours the kernels are soft enough to squish with my fingers, so they're wet all the way through - then dry them whole, flake them and use them in place of regular rolled oats in recipes (cookies, for instance). Do you think that's a waste of time? We don't eat them often enough to make it a huge issue, but I'm going to try to make some snack crackers for my toddler that are similar to those Snackimals organic oatmeal animal crackers, and was going to use sprouted flour and oats that I processed like I described.

[caedmyn]

Originally Posted by Gale Force

If you are GF you may be a little bit crazy already with constraints. If you can afford a grain mill, I'd buy a grain mill, fresh grind the rice flour, and use it for yeast breads, just allow a second rise. Soaking and drying is so much work and soaking the whole kernel isn't really all that effective for phytates.

I already have a grain mill. I don't want to make bread, just muffins and cookies: I used to go through a ton of wheat flour (several pounds a week) and I sprouted, dehydrated, and then ground all the wheat so the thought of just soaking and then dehydrating doesn't really phase me!

Anyone know if it is possible to sprout rice?

[tinuviel_k]

http://www.sproutpeople.com/seed/rice.html

[Gale Force]

Originally Posted by AJP

Sorry to hijack - GF, do you know if this applies to oats as well? (I know rice is lower in phytates than many other grains, and don't typically worry about soaking it at all.) I like to soak whole oat groats in water with kefir added, for about 24 hours in a warm place - by 12 hours the kernels are soft enough to squish with my fingers, so they're wet all the way through - then dry them whole, flake them and use them in place of regular rolled oats in recipes (cookies, for instance). Do you think that's a waste of time? We don't eat them often enough to make it a huge issue, but I'm going to try to make some snack crackers for my toddler that are similar to those Snackimals organic oatmeal animal crackers, and was going to use sprouted flour and oats that I processed like I described.

Oats are worse because they are lower in the enzyme phytase that breaks down the phytic acid.

Since you don't eat them very much I don't think I'd go to the trouble of soaking them given the problems with reducing phytic acid in oats.

This information and more than you might have imagined is in my free phytic acid ecourse. You can find it on that page by scrolling down and putting in your email.

[AJP]

Originally Posted by Gale Force

Oats are worse because they are lower in the enzyme phytase that breaks down the phytic acid.

Thanks. I got your phytic acid course, it's great, but I seem to have a mental block against the "oats = low phytase" thing, I keep forgetting! (mineral deficiency? )

I have a rice question, too, but I'll make a new post about that later.