Gluten-free baking has lacked flavor, fiber, and nutrients for so long, as most recipes rely on gums, starches, and processed flours. In comparison, this baking process incorporates pre-soaked whole grains and is a perfect substitute as it delivers baked products of superior texture, taste, and nutritional consistency. Preparation is therefore far less expensive than gluten-free blends and standard gluten-free recipes. This has the additional advantage of making the entire family's wholesome gluten-free meals inexpensive and attractive. (No more eating differently than the majority of the gluten-intolerant family members!).

As the whole grains are soaked for a period of time to facilitate the breakdown of enzyme inhibitors and to maximize 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.