about flour (need help)

[sbgrace]

I've been using traditional foods with my boys who are three years old and gluten and casein free. Problem is I was relying too heavily on fats and proteins. I have to get carbohydrates in now. This week I've tried various gluten free porridges and soaked grain items with no success. One has some pretty intense sensory issues so new and certain textures of foods are a problem--and his biggest issue is lumps and bumps. Anyway, as much as I want to stay traditional I'm going to have to branch out at least temporarily into gluten free flours. One of my sons is actually in a pretty desperate situation--his body was not handling the high fat/protein well at all though I didn't realize that until recently.

My question is if I have to use gluten free flours would it do even a bit of good to soak them prior to use? I really, really hate this. I know so much about grains...but we are in a desperate situation right now.

[MaryCeleste]

If it's a whole grain flour (like brown rice), then, yes, soaking would most likely be helpful. If it's a "white starch" (like tapioca or arrowroot), or a refined flour, then it probably wouldn't make much difference.

Personally, I won't use whole grain flour unless I've milled it myself. It just goes rancid too fast -- within a few days at room temperature. In a pinch, if you don't have a mill, you can grind small amounts of grains in a coffee grinder. (This works better with small grains, such as millet and quinoa. Rice is probably too big.) The high-speed blades will probably cause some oxidation, but not too much (I hope!), given that it only takes a couple of seconds and the flour doesn't get hot.

Another option is to make "soaked grain blender pancakes." Or maybe just blend the porridge, with a stick blender or similar device? (You've probably tried that, but I thought I'd mention it just in case. )