Do I have to soak Amaranth flour too?

[Precious]

I'm confused, do I just soak the grains? How about the flour?  My recipe
calls for 2 cups amaranth flour and so do I soak the this flour as
well?  So 2 cups of amaranth flour to 1 tbsp lemon juice...does that
sound about right for 7 hours?

Thanks and sorry I'm new to this.

[Pat Robinson]

Amaraanth flour does not *have* to be soaked. Soaking flour or grains makes the protein 'pre-digested' and more nutrients are available. Additionally, there are different recipes which involve soaking with added liquid vs. 'regular' recipes using the flour directly, without soaking.

So, the answer about soaking depends upon which recipe you are using.

Does that help? I'd never heard of soaking flour growing up, we used Betty Crocker from a box. Working with soaking flour and grains is easiest with a recipe, at first. Sue Gregg's blender batter helped me to understand it more. There is a lot of info on her site about soaking grains and flours: http://www.suegregg.com/recipes/breakfasts/blenderbatterwaffles/ble...

Pat

[Precious]

Thanks. I went ahead and soaked it last night because I saw people were soaking it because it was not treated. This was the store bought kind. I don't have amaranth grains. And I also don't have a mill(yet). So last night it got so dry and in my desperation, I added more water to the soak!

So this morning it looked fine but after I added all the ingredients, it was too watery. I ended up adding more amaranth flour(that was not soaked) into the mix to salvage it. I had to change everything. It's in the oven now so we'll see. It was still too wet so I made them into muffins/cupcake instead of cookies. Hope it works out.



Pat Robinson said:

Amaraanth flour does not *have* to be soaked. Soaking flour or grains makes the protein 'pre-digested' and more nutrients are available. Additionally, there are different recipes which involve soaking with added liquid vs. 'regular' recipes using the flour directly, without soaking.

So, the answer about soaking depends upon which recipe you are using.

Does that help? I'd never heard of soaking flour growing up, we used Betty Crocker from a box. Working with soaking flour and grains is easiest with a recipe, at first. Sue Gregg's blender batter helped me to understand it more. There is a lot of info on her site about soaking grains and flours: http://www.suegregg.com/recipes/breakfasts/blenderbatterwaffles/ble...

Pat

[Pat Robinson]

Yes, the soaking adds the liquid early and then you usually need to add another flour to 'thicken' the batter. So, some flour is soaked and some not. The Sue Gregg site helps with simple recipes.

Pat

[Precious]

It came out horrible. I threw the entire batch out. I have recipes I want to follow, I looked at her site but I am doing a rotation diet and trying to not add more than 2 types of flour/starch. So frustrating. It smelled good but just the inside didn't cook well. Poor DD was dissapointed too.

I read some people already adding the oil to the flour while soaking(to me it looked dry, it is not really soaking per se).



Pat Robinson said:

Yes, the soaking adds the liquid early and then you usually need to add another flour to 'thicken' the batter. So, some flour is soaked and some not. The Sue Gregg site helps with simple recipes.

Pat