Originally Posted by spagyric
The guy I mentioned above does his mash by mashing at normal temps and then removing the liquid to preserve the enzymes. He then raises the mash to gelatinization temperatures and adds the liquid with the enzymes back in to convert the mash. It sounds like a PITA, but I think it's probably the only way to get malted GF grains to convert on their own (or with added enzymes for that matter).
I'm looking into trying to malt some millet and buckwheat to make beers for my wife and am planning to using this mashing process. I'll probably be doing a lot of experimentation once I get enough malt made. I'll definitely post about it when I get the project underway.
This sounds like a stroke of genius, mashing first to get the enzymes, straining them off, gelatinizing the grains, and then adding them back in. Any idea what kind of efficiency he achieves with this? This is the first method I've seen that seems viable and doesn't depend on adding enzymes. If this turns out to be reasonably efficient, this might be reason for me to try an all-grain approach.