Tag: Soaking flour

Phytic acid, an anti-nutrient found in grains, can bind to minerals like iron and zinc, preventing their absorption. This natural compound is most concentrated in the outer layer of grains, but several food preparation methods can significantly reduce its levels in flour, enhancing the nutritional value of your baked goods.

According to a study cited by the Sourdough Institute, long fermentation can make bread significantly more digestible and nutritious. For many, discomfort after eating baked goods isn't a gluten allergy, but a reaction to modern processing methods. Learning how to make wheat flour more digestible is the key to enjoying your favorite foods without distress.

Phytic acid, also known as phytate, is present in nearly all whole grains and can block the absorption of key minerals like iron, zinc, and calcium. Fortunately, traditional preparation methods exist that can significantly reduce its levels, showing you how to remove phytic acid from whole wheat flour and maximize its nutritional benefits.