Nutrition wise, would this be a whole meal? Or would you need to serve it with something else?

Alton Brown on Food Network spent one (very old 1/2 hour) show disproving that washing is bad and that mushrooms don’t soak up the water.
I tried to find a link, but didn’t. I wrote to the site to see if Alton could resubmit the information. Haven’t heard back.
I might hear back if some of you write too.

Salting and soaking beans turns out to be the better way to get flavor into bean without toughness.. See the test done by America’s Test
Kitchen and their bean recipes using the method.

Searing meat was once though to keep juices in. I have learned many myths by my Mom’s knee in her kitchen; one was that she didn’t have boney knees.

Pasteurized is for the convenience of the supplier in that it makes it safe to sit around, but that process is really cooking the milk.
Raw & organic goat milk is best, and it can be frozen. It is pricey, but it is still an ALIVE product. I would like to send info about the alive vs. dead, but I have long since lost all those many research papers I read. There is probably more and better research info out there now anyway. 15 years is a long time when it comes to research work.

The King Arthur baking site has a lot of gluten free recipes and mixes. They also have bakers on line to answer questions.