SOAKING FLOUR, NUTS is NECESSARY to Remove Glutens & Lectins! HOW TO PROPERLY SOAK YOUR ORGANIC RAW NUTS ~ Flours~ Ancient Grains! GMO MAGNIFIES – DISEASE – BUT PROFITABLE!

IS SOAKING NUTS NECESSARY & HOW TO PROPERLY SOAK YOUR ORGANIC RAW NUTS!

Many of us consume nuts for their healthy fats and their good source of protein. They make a great quick snack that can easily be taken with you, making it an ideal snack. But many of us do not know how to properly prepare nuts so that we can better digest them. Is it necessary to soak nuts?

The answer to that question is yes, absolutely!

Nuts, Whole Non-GMO grains & FLOUR made from them ~ have phytic acid. Phytic acid is also found in grains and legumes. Just as with grains and legumes, soaking nuts is essential for proper digestions. When eating nuts that haven’t been soaked, the phytic acid binds to minerals in the gastrointestinal tract and can not be absorbed in the intestine and to many bound minerals can lead to mineral deficiencies. By soaking, you are breaking down the phytic acid so it can be absorbed properly. Nuts also have high amounts of enzymes inhibitors. This is another reason why un soaked nuts are hard to digest. Soaking nuts can neutralize the enzymes allowing for proper digestion.

SOAKING FLOURS

A WonderMill Grain Mill to grind my flour and I love it!  I can totally taste the difference in freshly ground flours and the texture is also quite different!  Here is a wonderful post from Spain-in-Iowa explaining The Cost Saving Benefits of Owning A Grain Mill!  It is an investment, but it clearly pays for itself in a short amount of time. Why it is Necessary  ~ Is soaking nuts necessary and how to properly soak raw nuts.

3 Easy Ways to Dechlorinate Tap Water (for recipes)
  1. Boil & Cool. The colder the water, the more gasses it contains. By boiling water on the stove for 20 minutes, the water will degas and chlorine will evaporate
  2. UV Exposure. Leave the water outside in the sun for 24 hours so the chlorine naturally evaporates in an off-gassing process
  3. Vitamin C
Mar 2, 2017

3 Easy Ways to Dechlorinate Tap Water – Masontops.com

  1. If soaking flour for recipes like pancakes, buckwheat tortilla, muffins or quick breads, add the liquids (water, oils, sweetener) and flour together in a glass bowl and 1 tbsp of acidic medium for every 1 cup of liquid used.
  2. Cover and allow to soak overnight~ https://www.youtube.com/watch?v=WFU-u0g4ddk
  3. Proceed with the recipe in the morning by adding the remaining ingredients (such as the eggs, milk and other perishable ingredients) and cook as directed.
  4. If soaking flour for yeast breads (via passionate homemaking), add together flour and dechlorinated or Springwater (reserving 1/2 cup water to dissolve yeast) and 1 Tbsp of vinegar or kefir for every 1 cup of water added.  You can also add sweetener and oils if you want.  Cover and allow to soak for 8-12 hours.  After soaking add the reserved water to the yeast with a tsp of honey  & proceed with recipe.

Here is a great recipe, Soaked Whole Grain Bread, with soaking instructions from the Passionate Homemaking~

Video for Buckwheat Tortillas

Here is a great video on Proper preparation of Grains & Legumes from Sarah at The Healthy Home Economist.

Learn More

By soaking, the phytic acid ~ breaking down so they  can be absorbed correctly for proper digestion & mineral absorption ~ Nuts have phytic acid.  Phytic acid is also found in grains and legumes. 

Just as with nuts, soaking flour recipe~

Non-GMO grains and legumes is essential for proper digestions & mineral absorbtion~

When eating FLOURS, grains and legumes that haven’t been soaked ~ The phytic acid binds to minerals in the gastrointestinal tract and can not be absorbed in the intestine and to many bound minerals can lead to mineral deficiencies.

HOW TO SOAK

Soaking grains, legumes & flour is not hard, in fact, it is quite easy.  It just takes thinking ahead a bit and a little time.  Here is what you need to soak grains, flour & legumes.

  • warm spring or dechlorinated water ~ warm water is necessary to properly break down the phytic acid and other minerals.
  • acidic medium ~ Pasture-raised yogurt, Pasture-raised buttermilk, lemon juice, apple cider vinegar, Pasture-raised whey, Pasture-raised milk kefir & coconut kefir.  
  • Note that all dairy needs to be from a Pasture-raised source~
  • baking soda for legumes
  • warm place in the kitchen
  • time

SOAKING GRAINS ~ So don’t overthink soaking grains.  It is super easy! 

  1.  Place the grain into a glass bowl and cover completely with spring warm water.  For every 1 cup of liquid, you will need 1 tbsp of acidic medium.

All grains with the exception of brown rice, buckwheat & millet, need to be soaked for 12-24 hours.  Buckwheat, brown rice and millet have low levels of phytic acid and only require 7 hours soaking time. Or grind into flour ~ soak 8 hours before baking or cookind~

  1. Now place bowl (or jar) of soaking grains on the countertop and cover.
  2. Use a clean towel with a rubber band around the circumference holding the towel in place.
  3. Allow the grain to sit in a warm place for the time needed for that particular grain.
  4. After the soaking time if you do not want to but you surely can.  You do not have to rinse the grains
  5. Proceed with recipe.  Do note that many soaked grains will take less time to cook then non-soaked grains.  

Here are some great recipes that require soaking.

It is amazing how much better soaked  grains and legumes are digested once they have been soaked.  You will also most likely notice how soaked grains are much more filling then non-soaked grains.

SOAKING RECIPES

SIGNS THAT YOU AREN’T DIGESTING NUTS

Have you ever had a heavy feeling in your lower stomach after eating too many nuts that were not soaked?

Have you noticed the next day that the nuts are in your stool? These are a few signs that the nuts were not properly digested.

It isn’t hard to soak and dry your nuts. It actually only takes a few minutes of hands on work to accomplish this task. Time is what you need to allow the nuts to soak and dry.

HOW TO SOAK NUTS

I have learned this method of drying and soaking from the research of Sally Fallon and her great book ~ Nourishing Traditions: The book that Challenges Politically Correct Nutrition and the Diet Dictocrats. If you do not have a copy of her cookbook it is a great resource of information and is an essential cookbook for traditional cooking.

So the basic method of soaking nuts is pretty much the same with some slight variations. Basically, you soak the nuts in saltwater (salt is necessary to help neutralize the enzymes) and then you dry them.

Be sure to fully dry your nuts or they could become moldy. You do not want to dry your nuts any higher than 150°F. A Nesco American Harvest Snackmaster Encore Dehydrator or an oven to dehydrate your nuts.

A lot of the newer ovens do not go below 200ºF. You can most likely change the default setting of 200°F. Check your owners manual to learn how for your make and model. You can also set your oven to the lowest temperature and leave it slightly a-jarred. Use an internal thermometer to reach the desired temperature.

One last thing  to note. Soaking the nuts not only helps with digestion but it enhances the flavor tremendously! They are slightly crispy, have a nice texture, and taste amazing. That alone encourages me to soak my nuts! If you haven’t tried to soak your nuts, give this method a try. I think you will be pleasantly surprised how easy and delicious soaked nuts are!

RECIPES

ALMONDS

  • 4 cups almonds
  • 1 tbsp unrefined sea salt –
  • filtered water (enough to cover nuts)

Soak overnight or a minimum of 7 hours

Dehydrate for 12-24 hours or until crisp

MACADAMIA NUTS

  • 4 cups raw macadamia nuts –
  • 1 tbsp unrefined sea salt
  • filtered water (enough to cover nuts)

Soak overnight or a minimum of 7 hours

Dehydrate for 12-24 hours or until crisp (do not use temperature above 150°F)

CASHEWS

  • 4 cups raw cashews –
  • 1 tbsp unrefined sea salt – 
  • filtered water (enough to cover nuts)

Soak overnight or a minimum of 7 hours

Dehydrate for 12-24 hours or until crisp (do not use temperature above 150°F)

PECANS & WALNUTS

  • 4 cups raw pecans or walnuts –
  • 2 tsp unrefined sea salt –
  • filtered water (enough to cover nuts)

Soak overnight or a minimum of 7 hours

Dehydrate for 12-24 hours or until crisp (do not use temperature above 150°F)

PINE NUTS & HAZELNUTS

  • 4 cups pine nuts or hazelnuts –
  • 1 tbsp unrefined sea salt – SPRING (or dechlorinated) water (enough to cover nuts)

Soak overnight or a minimum of 7 hours

Dehydrate for 12-24 hours or until crisp (do not use temperature above 150°F)

PUMPKIN SEEDS

  • 4 cups pumpkin seeds –
  • 2 tbsp unrefined sea salt – 
  • filtered water (enough to cover pumpkin seeds)

Soak overnight or a minimum of 7 hours

Dehydrate for 12 hours or overnight (do not use temperature above 150°F).

HELLO AND WELCOME! Halle Cottis/Whole Lifestyle Nutrition is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

I’m Halle: food lover, modernized hippy, blogger, and a mama trying to solve all problems naturally.  I love photography, especially shooting images of food!  My goal is to make you drool and inspire you to want all things healthy!  ❤

GUIDE TO SOAKING LEGUMES

  1. For kidney shaped beans, add enough water to cover the beans and a pinch of baking soda.  Cover and allow to sit in a warm kitchen for 12-24 hours, changing the water and baking soda once or twice.
  2. For non-kidney shaped beans such as northern beans or black beans, place beans into the pot and add enough water to cover the beans.  For Every one cup of beans, ~ 1 tbsp of acidic medium.
  3. After soaking is done, rinse the beans, replace the water and cook for 4-8 hours on low heat until beans are tender.
  4. Remember, ~ soaking legumes, it is best to rinse them several times during the soaking time to prevent them from starting to ferment.  Always rinse legumes before cooking.

FURTHER READING & RESOURCES:

Searches related to buckwheat flour recipes

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