Gluten-free baking has been lacking in flavor, fiber and nutrition for too long, since most recipes depend on gums, starches and refined flours. In contrast, this baking method uses pre-soaked whole grains and is a wonderful alternative as it produces baked goods with a great texture , flavor, and nutritional quality. Preparation is also considerably less costly than gluten-free mixes and traditional gluten-free recipes. This has the added bonus of making healthy, gluten-free recipes affordable and attractive to the entire family. (No longer should the gluten-intolerant family members be eating differently from the rest!).

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