For too long, gluten-free baking has been lacking in flavor, fiber and nutrition, as most recipes depend on gums, starches and refined flours. This method of baking, on the other hand , uses pre-soaked whole grains and is a wonderful alternative as it produces baked goods of great texture , taste and nutritional quality. It is also much less expensive to prepare than gluten-free blends and traditional gluten-free recipes. This has the added bonus of making healthy gluten-free recipes affordable and appealing to the whole family. (No longer making the gluten-intolerant family member eat differently from the rest of them!).
I usually refer to these recipes as "blender recipes" because whole grains are soaked for a period of time to allow the breakdown of enzyme inhibitors and increase nutritional value, and then processed in a blender for use in a pancake, muffin, cake or cookie recipe.