Gluten-free baking has been lacking in flavour, fiber and nutrition for too long, as most recipes rely on gums, starches and refined flours. In comparison, this baking method uses presoaked whole grains and is a wonderful alternative as it produces baked goods with a great texture , taste, and nutritional quality. Preparation is therefore much less expensive than gluten-free blends and conventional gluten-free recipes. This has the added benefit of making safe, gluten-free meals accessible and enticing to the whole family. (No longer to make gluten-intolerant family members behave differently than the rest!).

I generally refer to these recipes as "blender recipes" because the whole grains are soaked over a period of time to allow enzyme inhibitors to break down and increase nutritional value, and then processed in a blender for use in a pancake, muffin, cake or cookie recipe.