Guest guest Posted June 1, 2009 Report Share Posted June 1, 2009 On one of the many sites I've looked at mentioned soaking (30 minutes) or fermenting wheat pasta to neutralize the gluten- does anyone have knowledge or experience with this possibility? thanks, Daniel Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 1, 2009 Report Share Posted June 1, 2009 Soaking wheat would make the gluten happen. Gluten is not something in wheat (and other grains) it's what happens when one mixes water with the wheat protein. I also think soaking pasta for 30 minutes is likely to turn it into mush. BL On Sun, May 31, 2009 at 7:07 PM, <danieldale wrote: > > > On one of the many sites I've looked at mentioned soaking (30 minutes) or > fermenting wheat pasta to neutralize the gluten- does anyone have knowledge > or experience with this possibility? > Quote Link to comment Share on other sites More sharing options...
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