Have read in various places about soaking flour in an acidic medium such as lemon juice or apple cider vinegar (with water) overnight not only gets rid of much of the harmful substances such as in wheat flour, but also increases nutritional qualities of the grain.

As an O I know I should avoid wheat flour, and I know how bad I feel when I have something with wheat such as a sandwich, but am wondering whether soaking wheat flour in lemon juice and water overnight might make it edible and safe to eat for an O and any others who have a problem with wheat?

Anyone any ideas in regards to this?

There are two problems associated with wheat.  Wheat Germ Agglutinin (WGA) lectin and Gluten.  I have never heard Dr. D. say that an acid soak has any affect on either of these components...

no....

favor soaking your compliant grains and legumes as well as nuts and seeds

sprouting helps the WGA issue, but that doesn t make wheat or other grain gluten free if you had an intolerance or were a celiac

the soaking only diminishes the phytic acid harshness, people are sometimes susceptible to

so in a nut shell, no, soaking alone won t make wheat tolerable, for those BTs or GTs needing to avoid it at all costs

Quoted from SilverCloud

Have read in various places about soaking flour in an acidic medium such as lemon juice or apple cider vinegar (with water) overnight not only gets rid of much of the harmful substances such as in wheat flour, but also increases nutritional qualities of the grain.

As an O I know I should avoid wheat flour, and I know how bad I feel when I have something with wheat such as a sandwich, but am wondering whether soaking wheat flour in lemon juice and water overnight might make it edible and safe to eat for an O and any others who have a problem with wheat?

Anyone any ideas in regards to this?

I received this from a site that I subscribe to, I have not looked at the videos but you may find it interesting.

http://www.thehealthyhomeeconomist.com/video-thursday-sprouting-flour/