Reader Q & A

I have had several readers asking why I would mention soaking flour before cooking muffins. I guess maybe I should clarify why I believe in soaking your grains before you cook with them. One very good book that explains this in more detail is Nourishing Traditions by Sallon Fallon.

Basically by soaking your flour, oatmeal, or any other grain you are breaking down the phytates and making it more digestible as well as helping your body to use the nutrients in the grain better. Most grains need to be soaked overnight using either buttermilk, kefir, yogurt, or lemon juice. Grains should be soaked at room temperature on the counter. It takes a little more effort to remember to do this ahead of time, but it is so much better for you nutrition wise.

If you are interested in a really great article that explains soaking grains better then I can I would encourage you to visit Passionate Homemaking. Lindsay does an excellent job of giving you the why and how to soaking grains. Her site is full of frugal ways to live a more natural life.