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Health & Lifestyle

Are Soaking Grains & Legumes Necessary & How To Properly Soak & Prepare Them

Soaking Grains

 

Are Grains and Legumes Bad For You?

 

For hundreds of years we have been consuming grains and legumes.  It wasn’t until recently that we started to really question wether they were good or bad for us.  What do you think?

Giving up grains and legumes is quite the fad right now.  There is the Paleo diet, Primal diet and many other diets out there that taboo grains and legumes.  So what is all the fuss about?

Grains and Legumes have been consumed for many  years, but it wasn’t until the past 50+ years that we stopped traditionally preparing grains.  Grains and legumes can be very hard to absorb and digest, especially modern day grains.  

There is a proper “traditional” way to prepare grains and legumes that allows you to properly digest them.  Unfortunately in the fast pace society that we live in, most individuals have eliminated this process all together. 

Do I believe grains and legumes are bad for you?  No, I do not believe they are bad for you ONLY & IF they are properly prepared.  If grains are not traditionally prepared, then I do believe that grains should not be consumed.  Bottom line…If you want to eat grains and/or legumes, you must soak, ferment or sprout them before eating them!

 

Why Should We Soak Grains and Legumes?

 

So just why is it so important to properly prepare grains and legumes?  I recently did a post on Is soaking nuts necessary and how to properly soak raw nuts.  Nuts have phytic acid.  Phytic acid is also found in grains and legumes.  Just as with nuts, soaking grains and legumes is essential for proper digestions.  

When eating grains and legumes that haven’t been soaked, the phytic acid binds to minerals in the gastrointestinal tract and can not be absorbed in the intestine and to many bound minerals can lead to mineral deficiencies.  By soaking, you are breaking down the phytic acid so it can be absorbed correctly for proper digestion.  

 

Why Should We Grind Flour?

 

Flour is another important element to talk about when discussing grains and legumes.  I have recently started to grind my own flour.  Did you know that commercial flours are missing most of their minerals and vitamins?  Within 3 days of grinding flour, 80% of the nutrients and minerals have been loss.  This can also lead to poor digestion when consuming commercial flours.

I use a WonderMill Grain Mill to grind my flour and I love it!  I can totally taste the difference in freshly ground flours and the texture is also quite different!  Here is a wonderful post from Spain-in-Iowa explaining The Cost Saving Benefits of Owning A Grain Mill!  It is an investment, but it clearly pays for itself in a short amount of time.

 

How To Soak

 

Soaking grains, legumes and flour is not hard, in fact it is quite easy.  It just takes thinking ahead a bit and a little time.  Here is what you need to soak grains, flour & legumes.

  • warm filtered water ~ warm water is necessary to properly break down the phytic acid and other minerals.
  • acidic medium ~ yogurt, buttermilk, lemon juice, apple cider vinegar, whey, milk kefir and coconut kefir.  Note that all dairy needs to be cultured.
  • baking soda for legumes
  • warm place in the kitchen
  • time

 

Soaking Grains

 

  1. So don’t over think soaking grains.  It is super easy!  Place the grain into a glass bowl and cover completely with filtered warm water.  For every 1 cup of liquid you will need 1 tbsp of acidic medium.  All grains with the exception of brown rice, buckwheat and millet, need to be soaked for 12-24 hours.  Buckwheat, brown rice and millet have low levels of phytic acid and only require 7 hours soaking time.
  2. Now place your bowl of soaking grains on the counter top and cover.  I use a clean towel with a rubber band around the circumference holding the towel in place. 
  3. Allow the grain to sit in a warm place for the time needed for that particular grain.
  4. You do not have to rinse the grains after the soaking time if you do not want to but you surely can.  
  5. Proceed with recipe.  Do note that many soaked grains will take less time to cook then non soaked grains. 

 

Soaking Flours

 

  1. If soaking flour for recipes like pancakes, muffins or quick breads, add the liquids (water, oils, sweetener) and flour together in a glass bowl and 1 tbsp of acidic medium for every 1 cup of liquid used. 
  2. Cover and allow to soak overnight.
  3. Proceed with the recipe in the morning by adding the remaining ingredients (such as the eggs, milk and other perishable ingredients) and cook as directed.  
  4. If soaking flour for yeast breads (via passionate homemaking), add together flour and water (reserving 1/2 cup water to dissolve yeast) and 1 Tbsp of vinegar or kefir for every 1 cup of water added.  You can also add the sweetener and oils if you want.  Cover and allow to soak for 8-12 hours.  After soaking add the reserved water to the yeast with a tsp of honey  and proceed with recipe. 

Here is a great recipe, Soaked Whole Grain Bread, with soaking instructions from the Passionate Homemaking.

 

Soaking Legumes

 

  1. For kidney shaped beans, add enough water to cover the beans and a pinch of baking soda.  Cover and allow to sit in a warm kitchen for 12-24 hours, changing the water and baking soda once or twice.  
  2. For non kidney shaped beans such as northern beans or black beans, place beans into pot and add enough water to cover the beans.  For Every one cup of beans you need 1 tbsp of acidic medium.
  3. After soaking is done, rinse the beans, replace the water and cook for 4-8 hours on low heat until beans are tender.
  4. Remember, if you are soaking legumes, it is best to rinse them several times during the soaking time to prevent them from starting to ferment.  Always rinse legumes before cooking.

 

Here is a great video on Proper preparation of Grains & Legumes from Sarah at The Healthy Home Economist.

 

Soaking Recipes

 

Here are some great recipes that require soaking.  I think you will be amazed how much better you digest grains and legumes once they have been soaked.  You will also most likely notice how soaked grains are much more filling then non soaked grains.

  • Soaked Pecan Cinnamon Rolls Quinoa Recipe

  • Organic Ham and Bean Soup
  • Organic Sourdough Pizza Crust
  • Organic Sourdough Pancake Recipe 

  • Sourdough Spelt Bread

  • Traditionally Soaked Breakfast Oatmeal

 

Further Reading & Resources:

 

Weston A Price Foundation

Nourishing Traditions

The Healthy Home Economist

Passionate Homemaking

 

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72 Comments

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Comments

  1. Jennifer says

    January 1, 2013 at 8:09 pm

    I knew I was soaking my grains and legumes wrong.  Thanks for sharing this information Halle.  I can’t wait to make my next chili recipe with soaked beans 🙂

    Reply
    • Linda Blossom says

      January 10, 2018 at 9:52 am

      Maybe if you would do a little more research rather than taking Sally Fallon at her misguided word you would find that we need phytic acids and the research she relies on is outdated and wrong. Same for her so website’s soy alert – that long list of “studies” contains not one real study. It is a study in junk science. Soy contains isoflavins that explain why Japan and China don’t even have a word for hot flash. Something I have never had and I am close to 70.

      Reply
      • Teri says

        February 18, 2018 at 12:43 pm

        Japan uses fermented soy. Unfermented soy is an endocrine disruptor, very bad for the endocrine system and bad for thyroid. If one is going to eat soy it should always be fermented.

        Reply
      • Melissa Barrow says

        March 6, 2018 at 10:45 am

        Sally Fallon is not the only or original source for this research on phytic acids. Dr Weston A. Price spent a long time studying the diets of people all over the world to explain the prevalence (or absence) of dental problems. His research on phytic acid is very thorough.
        More contemporary theories recognize that phytic acids are a problem in grains, but they claim that an omnivorous diet compensates for them. Even they admit that for those eating a diet low in animal foods, the phytic acid problem continues to be detrimental to mineral aborption.

        https://www.westonaprice.org/health-topics/vegetarianism-and-plant-foods/living-with-phytic-acid/

        Reply
        • Human Being says

          November 25, 2018 at 4:41 pm

          Nobody takes Weston price seriously, and the website is full of absolute rubbish. The desperately try to claim that meat & dairy is healthy.

          And no, soy is not used only in fermented form in Japan. Tofu is not fermented soy, and tempeh originates from Indonesia. The only fermented form of soy that comes from Japan would be natto. But tofu is the most widely consumed soy product.

          Reply
          • Mac says

            December 13, 2018 at 11:53 am

            lemme guess, B1 defficient angry veggan speaking right? Why are you people always angry at everyone and everything? never able to present facts and opinions in a logic and respectful manner, allways throwing unprovocked attacks at everyone who minimaly disagress with your “thruth”… That doesn’t speak very highly of your food choices, the neurologic effect is scary…

            Fact is, almost everyone I know that stopped eating cereals (not much effect on beans since everyone soaks those by default anyway), is healthier and more energetic. The cause? not a lab rat so I don’t care, but would guess that not stuffing yourself with callorie dense foods leaves you hungry for a more varied diet, who knows? Healthy people are bad for economy, so I’m not expecting to have any decent amount of research available on what makes you healthier =P

  2. Tina Walker McCullom says

    May 22, 2013 at 7:06 pm

    Halle what is the length of time to soak black beans & chick peas? It wasn’t mentioned

    Reply
  3. Whole Lifestyle Nutrition says

    May 22, 2013 at 7:32 pm

    at least 4 hours. Follow the soaking directions on the back of package and then add the additional ingredients needed.

    Reply
  4. Tina Walker McCullom says

    May 22, 2013 at 7:36 pm

    Thanks Halle

    Reply
  5. Sheri L. Walz-Schlondrop says

    May 23, 2013 at 8:59 am

    pinned it!!!

    Reply
  6. Julie says

    September 30, 2013 at 11:39 am

    Do you soak wheat before or after grinding it?

    Reply
    • Lyn says

      May 26, 2017 at 2:33 pm

      can i soak grains, dry them, then grind in mill? before baking? or using in bread machine?

      Reply
  7. GIna says

    December 31, 2013 at 1:48 pm

    I left my millet soaking in the fridge in just water for three days now ( I forgot about it). Is it still edible??

    Reply
    • Halle Cottis says

      December 31, 2013 at 3:31 pm

      No, unfortunately not…I’d throw it out to be on the safe side.

      Reply
      • thebookdoc says

        May 27, 2019 at 8:19 am

        Why are you afraid of a little fermentation? There are some people that swear by it…and civilization was sorta formed around it.

        Reply
  8. Sonia says

    February 26, 2014 at 6:14 am

    Halle,I should use warm water to soak only the legumes and grains ?or the flours too? I been doing the soaking with room temperature water:( also with pasteurized apple cider vinegar. ..is ok? Or has to be unpasteurized ?

    Reply
  9. Sonia says

    February 26, 2014 at 6:22 am

    Also …..each time I change the water it has to be with warm water ?or only the first water it’s the one that matters ?

    Reply
  10. Jenna says

    August 7, 2014 at 4:31 pm

    Fantastic article, thank you so much for writing it. I was just wondering, what do you mean by “kidney-shaped beans”? All I can think of is kidney beans. Also, when I cook millet, I toast it first before adding liquid. How could i do this with wet millet?
    Thanks again! 🙂

    Reply
  11. virginia says

    August 14, 2014 at 3:06 am

    hey, I read your article, but I read that millet has a lot of phytic acid but is low in phytase, the enzyme which eliminates phytic acid… so it should need more soaking time, or even worse soaking does not eliminate its phytic acid content? …

    Reply
  12. Sophie says

    October 13, 2014 at 1:23 pm

    If I’m making granola and want to use soaked oats, how do I dry my soaked oats before making the granola? (I don’t have a dehydrator)

    Reply
    • Halle Cottis says

      October 21, 2014 at 12:22 pm

      Try putting your oven on the lowest setting (200F or lower), spread them out in a think layer on a cookie sheet and bake until dry. Keep an eye on them and check them frequently.

      Reply
  13. carina says

    November 13, 2014 at 4:33 pm

    I bought nuts from Aldis, as well as oatmeal and rice. Is it still beneficial to soak them even though they are not raw? What are your thoughts on this?

    Reply
    • Halle Cottis says

      November 14, 2014 at 9:22 am

      If they are roasted, there really is no reason to soak them. The fats in the nuts have most likely been destroyed in the roasting process. It is best to search for a quality raw nut. Now for the rice and oats, those I am sure you bought raw so you certainly can soak those if you wish.

      Reply
      • Luxe Calendar says

        January 17, 2019 at 3:10 am

        For kidney shaped beans, add enough water to cover the beans and a pinch of baking soda. Cover and allow to sit in a warm kitchen for 12-24 hours, changing the water and baking soda once or twice.

        Reply
  14. Wendy says

    October 18, 2015 at 6:23 pm

    Hi, Have you ever soaked kernels of corn? I’m wondering if corn is healthier when soaked and if kernels can be dehydrated and popped into popcorn. Thanks.

    Reply
  15. nancy barratt says

    November 9, 2015 at 4:34 pm

    I want to soak my Organic Kamut and Spelt kernels and dry them before I grind my flour (I want kernels that have already been soaked ready for grinding). Do you soak your kernels first? Add lemon juice?

    Reply
  16. Cindy Bright says

    July 8, 2016 at 11:25 pm

    Should I add in baking soda, salt, and herbs before or after soaking (for a quick bread)? Thanks!

    Reply
    • Halle Cottis says

      July 11, 2016 at 7:53 am

      I’d add it after Cindy!

      Reply
  17. Chris says

    August 18, 2016 at 8:38 am

    Are you sure about these 3 grains with low phytic acid?? Can you give references? (I’ve seen different information in a chart)

    Reply
  18. Ted says

    January 17, 2017 at 1:56 pm

    Hi, I am new to this. I have been eating legumes and oatmeal every day and have not soaked them. No one has ever suggested this in the co=op or the health food store. After I soak the oatmeal and legumes I have become very fond of my pressure cooker. Can I still cook with my pressure cooker? The cooking time for my pressure cooker with legumes is 40 minutes. It is frustrating to think for almost a year I have thought I was doing the right thing and was doing it wrong. I think this is why so many people give up. With doctors that will push anything, totally conflicting information from numerous sites ect.

    Reply
    • Newbie says

      January 29, 2017 at 4:16 pm

      Hi Ted,

      You have been doing the right thing with the information you had – the soaking method is a new step in a healthier direction.

      No one ever stops learning when it comes to health, so don’t give up, just embrace change when you believe it’s the better way to go.

      Best wishes on your health journey!

      Reply
  19. Traditionally Prepared Soaked Oatmeal says

    July 31, 2017 at 4:20 pm

    […] you care to read more on soaking grains you can read this post […]

    Reply
  20. NC says

    September 25, 2017 at 3:41 pm

    Hi .. I wonder how to soak brown rice , millet and buckwheat grains to turn them to flour in my nutribullet.
    So I wash the grain , then soak with the acidfor 7 hrs,.. then dry them somehow, to then grind them ?

    Reply
  21. Dee says

    September 26, 2017 at 2:51 pm

    You mentioned that when soaking grains like brown rice that rinsing is not necessary, but, silly question, do you drain them or cook them in the soaking water? Is there any nutritional plus or minus to using the soaking water?

    Reply
  22. Andrew says

    October 15, 2017 at 8:50 am

    Buckwheat is not a grain or legume.

    Reply
    • Teri says

      February 18, 2018 at 12:47 pm

      Then what is it?

      Reply
      • Kate says

        June 3, 2018 at 8:58 am

        It’s a seed

        Reply
  23. Candace A. Parker says

    December 6, 2017 at 2:46 pm

    Hi, I am trying to eat food low in lectins or make them have less lectins…like for instance soaking.
    I have no imagination when it comes to cooking. I am going to only eat millet and sorghum grains, but I can’t find much info on sorghum other than using it for popcorn.
    I really wood like some bread receipts using flours…like almond, konjac, coconut and some other ingredients low in lectins and organic as possible, nuts and seeds (no cashews) flax, hemp.
    I know its a tall order but I am hoping you can help me out with one or two receipts for me to try out.
    It can be muffins (low sugar) or even crackers. I do not eat store brought crackers anymore, boy that is tough on me…nothing for me to put my goat cheese on except lettuce but a change is good.
    I am doing this because I have major stomach issues and I can’t seem to eat anything but yogurt and so delicious ice cream non-dairy.
    This will be a huge help for me to work on getting started on eating healthy.
    Thanking you in advance,
    Candace

    Reply
  24. Candace A. Parker says

    December 6, 2017 at 2:52 pm

    PS…sorry I forgot to tell you that what I read about soaking millet and cooking with a pressure cooker was a good explanation than any of the other websites I went to….thanks

    Reply
  25. Melissa Barrow says

    March 6, 2018 at 10:52 am

    Hi Halle,

    great article, I appreciate the simple tips. The only thing I’m questioning is your statement that brown rice is low in phytic acid. Dr Weston A. Price says:

    “Brown rice is high in phytates. One reference puts phytate content at 1.6 percent of dry weight, another at 1250 mg per 100 grams dry weight (probably about 400 mg per 100 grams cooked rice). Soaking brown rice will not effectively eliminate phytates because brown rice lacks the enzyme phytase; it thus requires a starter. Nevertheless, even an eight-hour soak will eliminate some of the phytic acid, reducing the amount in a serving to something like 300 mg or less.

    The ideal preparation of rice would start with home-milling, to remove a portion of the bran, and then would involve souring at a very warm temperature (90 degrees F) at least sixteen hours, preferably twenty-four hours. Using a starter would be ideal (see sidebar recipe). For those with less time, purchase brown rice in air-tight packages. Soak rice for at least eight hours in hot water plus a little fresh whey, lemon juice or vinegar. If you soak in a tightly closed mason jar, the rice will stay warm as it generates heat. Drain, rinse and cook in broth and butter.”

    While it’s not the highest phytic acid content of any food, it is very low on natural phytase, so it seems like it’s more of a medium high than low.

    If you have different research, I’m happy to hear it,

    thanks!

    Reply
  26. Paul says

    April 11, 2018 at 5:27 am

    Hi Halle! you mentioned acidic mediums. What about salt? I remember to have read that for soaking nuts, for example, people used water with sea salt. Any ideas what the difference is between using salt instead of acidic mediums?

    Reply
    • Mel says

      August 18, 2019 at 10:48 am

      You don’t want to use salt until you’re ready to bake or cook. Acids are like whey, ACV, lemon

      Reply
  27. Zamzam says

    May 4, 2018 at 3:30 am

    Can I soak holegrain pasta? I love pasta… I’ve heard that was italians do.

    Reply
  28. paulius says

    May 22, 2018 at 2:11 am

    can I sprout baked buckweat? Or sprouting applies only to raw buckweat?

    Reply
    • paulius says

      May 22, 2018 at 2:14 am

      sorry, I mean soak not sprout. I want to decrease phytates in baked buckweat. Can I?

      Reply
  29. Maria says

    May 24, 2018 at 7:06 am

    I soaked my oats for 24 hours without an acid, in just water. Are they still ok to use? There was a yeasty smell.

    Reply
  30. Ashley says

    August 6, 2018 at 7:58 pm

    I have been soaking gluten free flour combinations in water or nut milk and Braggs ACV for months now, but never used warm water or the oils component from the recipe. My main issue is that my breads (banana bread, etc) go bad within days if they are left on the counter. Is it required to keep them in the fridge or will things change if I use warm water?

    Reply
  31. Lori says

    August 19, 2018 at 12:56 pm

    I soaked my old fashioned oats for 2 days, is that ok? With water and apple cider vinegar

    Reply
  32. Brian says

    January 24, 2019 at 9:10 pm

    I’ve been eating both raw and toasted buckwheat groats for breakfast for 70 years. I have never soaked them. I am healthy as a horse.

    Reply
  33. Kim says

    March 14, 2019 at 7:30 pm

    Thank you so much for writing regarding the Phytates, – so helpful as I have been told that I need to eat grains to get enough variation in my diet, but was a little concerned about the phytates and the anti nutrient writings

    Reply
  34. Victoria says

    April 10, 2019 at 3:47 pm

    Hi there! If I buy packaged sprouted red rice, do I still have to soak it? Thank you!

    Reply
    • Mel says

      August 18, 2019 at 10:47 am

      I wouldn’t. You usually soak or sprout to activate nutrients and lessen anti nutrients

      Reply
  35. Alka Rani says

    May 10, 2019 at 4:27 am

    soaking grains is good for health.

    Reply
  36. thebookdoc says

    May 27, 2019 at 8:23 am

    Why are you afraid of a little fermentation? There are some people that swear by it…and civilization was sorta formed around it.

    Reply
  37. StewMeat says

    June 10, 2019 at 8:07 am

    Do you have any advice for soaking biscuit flour (soft winter wheat). I use a pound of flour and 1/3 cup of oil. The only other liquid is buttermilk.

    Reply
    • Mel says

      August 18, 2019 at 10:45 am

      I’ve used a fat, lemon water and the flour. Find a recipe you like and start experimenting.

      Reply
  38. Sarina Suriano says

    July 1, 2019 at 6:58 pm

    Hi there,
    Im very confused about soaking flours. I follow your advice above re: Water quantities and acidic medium so all good there.

    1. How long do I soak organic Buckwheat, Rice, Quinoa etc flour for?
    2. Do I need to change the water?
    3. Hope this is not a stupid question, but we obviously cannot rinse flour, so how do we remove the excess water without the flour just running out. The flour and water would have combined?

    Am I missing something?

    Thank you
    Sarina

    Reply
    • Mel says

      August 18, 2019 at 10:43 am

      Hi,
      Think of it as using the liquid you would use in a recipe to soak it in overnight. After the soaking time is up you just add the remaining ingredients.

      Reply
  39. Karen szewczuk says

    August 15, 2019 at 9:19 am

    Sorry Guys,
    A Gentleman on another Website posted a ink to a scientific study showing if you soak your grains in Kefir (I like to soak oatmeal) it does NOT remove the phytic Acid😣 sorry i cant remember which site ir was. I’ll post again, if I locate the study.

    Reply
    • Jenelle says

      September 24, 2019 at 4:55 pm

      Please let me know! I have been using kefir to soak my oats! Ugh!!

      Reply
  40. Jack Cade says

    December 29, 2019 at 5:02 pm

    Do note that many soaked grains will take less time to cook then non soaked grains.

    Please fix the typo!

    Reply
  41. Pure Energy says

    October 22, 2020 at 8:10 am

    So it is obvious when buying walnuts that many of them are broken, so they can’t be sprouted. It is amazing to me that soaking is good enough to release phytic acid, rather than spouting. Looks like to me if a nut/bean/grain has been broken, then there is no system left to create phytic acid. HOw could half a walnut spout? I just don’t get it.

    Reply
  42. Pure Energy says

    October 22, 2020 at 8:41 am

    I buy canned beans because they are the cheapest way to get organic beans. BUT, they probably haven’t been soaked before cooking. So am I wasting my money? These beans are sitting in water in the can, so isn’t this a way of soaking, or does cooking negate the needed soak? These manufacturers probably don’t use an acidic medium to soak beans or to cook them in.
    I have been eating organic peanut butter in a glass jar, but I noticed my legs and feet swelling immediately, AND my whole body will hurt especially at the joints. As time moves forward I can barely move. So now I see that those peanuts probably were not soaked. I am thinking that not soaking peanuts could be the root of being allergic to them.
    In fact, how am I to know whether it is non soaked beans OR non soaked peanuts causing me to ache so much? These are staples in my diet that are hard to stop just to test. I already stopped the rice and macaroni because of the carbohydrates. Am I to eat only greens and nothing else? Fruit is making me swell now because of all the sugar, whereas last year I lost all the swelling in my legs and feet when eating only fruit. The back of my legs are oozing liquid that I think is coming from an over abundance of carbs. But I haven’t had rice or macaroni products in a couple of weeks. I am having to stop eating practically everything. I have read that some people get their hair tested for toxic minerals that interfere with health. I could be eating out of balance with the little variety I eat now. Anybody have experience with getting their hair tested?

    Reply
  43. Kasia says

    January 19, 2021 at 10:43 am

    Hi! I have heard that grains and legumes should be soaked in acidic water, however, nuts and seeds in salty water. So, why should we soak buckwheat in water+vinegar? If I understand correctly, buckwheat is not a grain, it’s a seed. Apparently, people are just confused because it has “wheat” in its name. Can anybody advise?

    Reply
  44. Scott says

    March 7, 2021 at 1:47 pm

    At least for under 70F temperatures, soaking grains for at least 36hours I find best for highest percentage germination. 36 to 72 hours is best soaking time I find. 1 1/2 to 3 days soaking times. Minimum 36 hours.

    Reply

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