If the introduction of nuts or nut flour persists to be a problem for people starting the GAPS Diet, you may wish to ferment the nut flour itself. Both nuts and seeds contain phytates, phenols and oxalates etc and these can make it difficult for some people (not all) to digest whilst their gut is healing.
Here we would like to share Dr Natasha’s recommendation to ferment the nut flour before you cook with it.
organic blanched almond flour BUY HERE
1 cup of whey
Enough water to cover the flour
Simply submerge the nut flour in water with a cup of whey and leave on the kitchen bench top at room temperature for 24 hours, then drain (you can squeeze it through a cheese cloth) and use the wet contents directly in baking.