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.

The texture of baked goods made from blended soaked grains is superior to those made with gluten-free flours and is much more similar to that of the white flour products we’re accustomed to. They are more nutritious and economical too! Gluten-free “blender” recipes are some of my favorites and definitely worth the extra effort expended to set some grains to soak in advance of baking time.

So here’s a basic blender recipe for:

Gluten-free Flour-free Banana Muffins

1 1/3 cups brown rice

1/2 cup whole millet

1/3 cup raw buckwheat

1 Tbsp. apple cider vinegar

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1 1/4 cups water

2-3 ripe bananas

2 Tbsp. oil/butter

3+ Tbsp. honey*

1 tsp. apple cider vinegar

1/4 cup ground flax

1 tsp. cinnamon

¼ tsp. nutmeg

3/4 tsp. sea salt

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2 tsp. baking powder

½ tsp. baking soda

Soak grains overnight (or for at least 8 hours) in plenty of water plus the 1 Tbsp. vinegar. Drain and then add to blender with the ingredients in the right column. When batter is quite smooth, gently blend in baking powder and soda (sift through a sieve and whisk in to avoid lumps). Pour into oiled muffin cups. Bake at 400 degrees for about 20 minutes. Makes about 1 1/2 dozen muffins.

* or agave or maple syrup

Option: add 1 cup of raisins to muffin batter before baking.

Be sure to oil your muffin cups well so they release easily. I prefer using a baking stone (muffin top style) as the clean-up is simplified.

These muffins keep well and freeze great!