Re: More than the toxins...

I just started soaking grains this summer. I just did oatmeal (actually the grains themselves)overnight in a crockpot. They were great. Less mushy than the rolled when cooked this long. I did a ratio of 1 cup grain to 2 1/2 c. water. It was nice to wake up and have breakfast ready.

I also soak my whole grain flours before using them for pancakes and such. I just do whatever liquid is called for in the recipe, and the flour amount and soak overnight. I add the remaining ingredients the next day. Sometimes if it seems a bit stiff, I add in extra liquid. I don't know the health difference between soaking the grain vs. the flour. It's a big process to soak grain and dry it before milling it, so I soak it after I mill it. It's actually a nice habit to get into thinking about breakfast the night before. Shortens prep time and we eat better things. Hope that helps! Tweet