Gluten-free baking has lacked flavor, fiber and nutrition for too long, as most recipes rely on gums, starches and refined flours. In comparison, this baking approach utilizes pre-soaked whole grains and is a perfect alternative as it produces baked goods with outstanding texture, flavor and nutritional quality. Preparation is therefore far less expensive than gluten-free mixes and conventional gluten-free recipes.
This has the added advantage of making the entire family's wholesome gluten-free meals accessible and attractive. (No more eating differently from the rest of the gluten-intolerant family members!).
As the whole grains are soaked for a period of time to allow the breakdown of enzyme inhibitors and to increase nutritional value, I typically refer to these recipes as' blender recipes' and then processed in a blender for use in a pancake, muffin, cake or cookie recipe..