Gluten-free baking has been lacking in flavor, fibre and nutrition for too long. Many recipes rely on gums, starches and refined flours. depend on gums, starches and refined flours. The method we are introducing here, on the other hand, uses pre-soaked whole grains and is an amazing alternative as it produces baked goods of great texture, taste and nutritional quality.
It is also much cheaper to prepare than pre-packaged gluten-free blends and traditional gluten-free recipes. This helps to make gluten-free cooking and baking accessible to everyone, allowing the entire family to eat the same meals.
I usually refer to these recipes as "blender recipes" because, after the whole grains are soaked to allow the breakdown of enzyme inhibitors and increase nutritional value, they are processed in a blender for use in a pancake, muffin, cake or cookie recipe.