Guest guest Posted February 4, 2010 Report Share Posted February 4, 2010 Ok....Heather, hearing you talk about it so much and seeing my daughter take this as pills...I finally broke down and bought some kojac. Now come the twinker!!! What do I do with it...How is the best way to use it??? Another question, is anyone still soaking their grains before making flours? I am finding that we still have to soak, toast to dry, and then make flour with our garbanzo beans. I soak for 24 to 48 hours...and they get a small tail...and we have no issues...without...all sorts of issues. Just curious Ronni Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2010 Report Share Posted February 4, 2010 The traditional way to cook with bean and lentil flours is to make a batter and let it soak or ferment for a day before cooking with it, and I have found that is the only way I can use those flours. Add wet ingredients to dry flours, mix, and cook does not work for us. Grain flours are okay in my household and don't need the same care, though I'm certain it wouldn't harm them. Pam On Thu, Feb 4, 2010 at 12:49 PM, ronnimike <HISSPECIALTOUCH wrote: > > > Ok....Heather, hearing you talk about it so much and seeing my daughter > take this as pills...I finally broke down and bought some kojac. > > Now come the twinker!!! What do I do with it...How is the best way to use > it??? > > Another question, is anyone still soaking their grains before making > flours? I am finding that we still have to soak, toast to dry, and then make > flour with our garbanzo beans. I soak for 24 to 48 hours...and they get a > small tail...and we have no issues...without...all sorts of issues. > > Just curious > Ronni > > > Quote Link to comment Share on other sites More sharing options...
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