Fermentation Support Forum

I'm doing some oat porridge fermentation. Is there an easy gluten free source of phytase that I could add to this to boost the phytic acid reduction? I have read that diastatic barley malt can be used, however I'm gluten intolerant so this isn't an option for me. I know that I could soak, then blend whole buckwheat groats. However, I'm trying to fit this fermenting business around work and rest. Regularly blending buckwheat oats would take too much time/energy.