For too long, gluten-free baking has been limited in taste, fiber, and nutrition, as most recipes rely on various gums, starches, and processed flours. This method of baking, on the other hand, uses pre-soaked whole grains and is a wonderful alternative as it provides baked products of great texture, taste, and nutritional quality. It is also much cheaper to prepare than gluten-free mixes and conventional gluten-free dishes. This has the additional benefit of keeping nutritious gluten-free meals economical and appealing to your whole family. (No more of making the gluten-intolerant family member feeling left out by eating differently than the rest of the family!).

We generally refer to these recipes as "blender recipes", since whole grains are soaked for an amount of time to facilitate the breakdown of enzyme inhibitors and improve nutritional value, and then processed in a blender for use in a pancake, muffin, cake, or cookie recipe.