Hi! waves I think this is officially my first post here! I’m sorry, I lurked for quite a while (so sneaky!) but I’m in the open now, and just wanted to say hi to everyone!
Anyways, my question- I was looking at the recipes on here recently (poemomm, your recipes are GORGEOUS) and I was curious about the flour- I believe it was teff and sorghum that were used. I know they’re used and believed to be raw by everyone here, and that Bob’s Red Mill does say that directly, but I was curious how that’s possible. To my understanding, those grains don’t actually take on the “magical enzyme-ness” until they are soaked and starting to sprout- even if they’re not heated before that, aren’t they not quite raw until then? And if that’s true, how can the flour be raw- even if it’s not heated beforehand, wouldn’t that be a form of processing that would render it not so? Same with beans- there are bean flours that Bob’s Red Mill makes that are raw… I was curious how flours could be raw if they are still processed. (Though I know it’s popular to soak, dehydrate, and then grind, I don’t think they would do that first) So is it still raw if you just grind up the dry oat groats, grains, beans, whatever, before even soaking?
Wow for the long post- lot of questions- but if anyone has any info, please post it! I’m dying to try some of the recipes that call for the flour, but I’m a bit confuzzled on the raw-ness. And those brownies are absolutely begging to be made… mmmmm….