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  1. I genuinely enjoy many gluten-free grains and legumes (at least, I remember enjoying them), and my husband is a big fan. I'm curious about the possibility of making these things more digestible with proper preparation. Pre-Whole30, I was very good about soaking/boiling my beans, and I don't think they were an issue for me. I soaked grains for hot cereal overnight a few times, but it wasn't a regular practice. I don't know if it made a difference, but I was thinking about testing this. Have other people experimented with soaking when reintroducing grains and legumes? Did you notice a difference? I'd love to hear about your results!