For far too long, gluten-free baking has lacked flavour, fibre, and nutrition since most recipes rely on gums, starches, and processed flours. This method of baking, on the other hand, employs presoaked whole grains and is a fantastic option since it produces baked items with excellent texture, flavour, and nutritional value. It's also a lot less expensive to make than gluten-free mixes and typical gluten-free recipes. This has the extra benefit of making nutritious gluten-free dishes more cheap and appealing to the entire family. (No more forcing the gluten-intolerant member of the family to eat differently than the others!)
I call these recipes "blender recipes" because the whole grains are soaked for a length of time to allow enzyme inhibitors to break down and boost nutritional content before being pureed in a blender for use in a pancake, muffin, cake, or cookie recipe.