Fermenting whole grain

[Lodewijkp]

I got a problem with gluten and im also carbohydrate intolerant... i want to make rejuvelacs by fermenting whole grains ( gluten free like millet, oats etc ). I cook the grains shortly and let them soak until they are a bit soft then i want to ferment them using a self made lactobacillus / sourdough starter.

i love the taste of lactobacillus, waterkefir to me is a bit too yeasty so i don't want to ferment them in water kefir.

reason for using large grains is because when particles are small you usually get a higher carbohydrate content in drinks. whati want to make is somewhat like rye bread kvass or rejuvelac ( using whole grains ) but without or as fewest yeast as possible - getting pro biotics in the '' water'' with least carbs as possible.

will this work?.. do i need to cut up the grains a bit to expose more surface ?