This is news to me, honestly. I'd never heard about this until Kirk mentioned it in a recent comment. I was reactive to coconut flour, but you know what? Not so much anymore. I wonder if it has anything to do with the fact that a) I'm getting used to it or b) I took Saccharomyces boulardii which has been shown to support a healthy balance of flora in the gut. Anyway, did some more testing today and should be unveiling my new Splendid Gluten-Free Bake Mix soon.
Kirk was suggesting that by soaking flour like coconut flour it would make it more digestible - getting rid of some of the phytic acid in coconut flour. I found Sarah of the Healthy Home Economist website
She has a neat video that explains pretty much what to do. I found it really interesting that despite using 1 cup of liquid or more for one cup of flour, the next day one uses the exact same amount of wet/liquid ingredients that are in the recipe. I checked up with her and this is the case.
The Nourishing Gourmet explains why she goes to the trouble of soaking grains.
If one is only slightly sensitive to gluten in wheat, this method will make consuming it more tolerable for the body.
Sometimes I get more emails than I do comments! I received this interesting email tip from Marilyn.
Me again: I wish we had a Trader Joe's for sure! We have one tiny health food store and it is a poor excuse for a health food store compared to what I was used to in Vernon, British Columbia. I had not one, but two stores to choose from as well. Sigh. I do miss that - greatly! These days I grind my own almond flour from sliced almonds that have a tiny bit of skin on them still.