For about 2 months now I have been soaking all of our grain and nut products in a mild lactic acid solution before cooking. Reason for this is that it removes the phytic acid, which inhibits your digestive tract from fully absorbing the nutrients in grains and reduces the carb count. It is simple to do- 12-24 hrs before planing to cook said item I place it, water and either a small amount of cider vinegar or whey in a container and let it sit at room temperature, covered. I prefer using whey , as it seems to give the grains a better taste than cider vinegar does. Problem for most people is that they scratch their heads when thinking about where to get whey. It can be sold in powdered form, but it does not have the same impact on grains I believe- plus the process of dehydrating the product involves heat and that removes nutrients. It is better to make your own, and you get Greek yogurt/cream cheese in the process as well.
It is simple to do- all you need is some plain yogurt, a bowl, a colander and either cheesecloth or paper towels.
A word about the final volume- you will wind up with half the amount of yogurt you began with, so if you are planing on using this in a recipe, plan accordingly. You will also wind up with roughly the same amount of whey. Both should be stored in your refrigerator for about 2 weeks. If the yogurt develops a mold or a pinkish color, toss- or if it smells bad. If the whey becomes cloudy, toss it.