Special Instructions for baking Montana Gluten Free
Montana Gluten Free mixes offer the baker as many options as the baker can imagine. We recommend that you change only one ingredient at a time, and then if it isn’t right you know what ingredient caused the problem.
Don’t hesitate to add raisins, craisins, nuts, cinnamon, toffee, or fruit.
Moisture is extremely important and your elevation determines the amount of water to add. Our recipes are written for sea-level since that is where most people live however if you live in mile high Denver Colorado or Bozeman Montana, like we do, you will be adding an ounce or 28.5g of water. If your bread doesn’t rise like you would expect your mix may be to dry or your yeast didn’t work properly. If your bread falls or has a heavy area above the bottom crust you have added too much water. We usually weigh our water instead of measuring because a small reading error on a large measuring cup could cause your bread to fail.
Please email us firstname.lastname@example.org with questions, concerns, success, failures, and ideas; let us know how we can serve you better. We would love to post your recipe on our recipe page.
GF Pumpkin Pastry Mix egg free/vegan: Substitute ¾ cup Apple sauce and 1 tsp Baking Powder for eggs)
Bread Mixes Egg Free:
- 50 to 70 grams of Silken tofu Puree (soft or liquid); or
- 70g golden flax meal, flax meal needs 10 to 20 grams of water or oil to compensate for moisture lost;
- ¾ cup of apple sauce, reduce water by approximately 40 g and increase oil by 20 g.
Bread Mixes Yeast free: use 1 ½ ts lemon juice plus 1 ½ ts baking powder (or baking soda) instead of yeast. We have had some success substituting 7up for water.
Rye or Pumpernickel: Add 1 Tbs caraway seed to Timtana Dark Bread Mix. Anise and fennel are often used also.
Gluten Free Recipes
Recipes submitted by Montana Gluten Free Processor's customers. We'd love to share your gluten free recipes as well. Just email your recipes to email@example.com and we'll be happy to share them on this website.
May we recommend, when baking with Timtana™ flour that you do not store bread in an air tight bag or wrap. Timtana™ bread is very moist and will stay fresh much longer if you place the loaf cut face down on a plate or in a paper bag.
From: Real Food Made Easy
Combine dry ingredients in a bowl and whisk well to mix.
- 2 cups (316 grams) brown rice flour (or sub 240 grams light buckwheat flour)
- 1 1/2 cups (180 grams) Timtana flour (or sub 180 grams Teff flour)
- 1 1/2 cups tapioca starch (180 grams)
- 1 1/2 cups potato starch (288 grams)
- 2 Tablespoons xantham gum
- 2 teaspoons agar powder
- 2 teaspoons salt
- 2 Tablespoons instant yeast
Add liquid ingredients to the bowl of a mixer, then add the dry ingredients and mix well with the paddle attachment and mix until the dough smooths out, about 2 minutes.
- 2 2/3 cup water at room temperature
- 1/3 cup grapeseed oil
- 2 Tablespoons light agave syrup or cane sugar
Cover and allow the dough to sit at room temperature for 90—120 minutes, until risen. If you use immediately, take about 700 grams and shape into a smooth ball on parchment. Allow the dough to rest for 30-40 minutes while the oven preheats to 400 degrees. Slash the top just before baking. Bake (with steam) for 45-50 minutes.
Refrigerate the remaining dough. Let the cold dough sit for 90 minutes after shaping.
Dough will keep in the refrigerator for up to 7 days.
Yield: 12 Adapted from Epicurious Gourmet November 1997.
½ cup oil
¾ cup solid pack canned pumpkin
¼ cup buttermilk
2 large eggs
3 tablespoons molasses
2 cups Timtana flour
1 tsp xanthan
1 ½ tsp baking powder
1 tsp cinnamon
½ tsp ginger
¼ tsp ground cloves
1/8 tsp freshly grated nutmeg
½ tsp salt
¼ tsp soda
¾ cup dark brown sugar
¾ cup chopped dates (about 4 oz)
¾ cup chopped walnuts
Preheat oven to 400 degrees.
In a bowl, whisk oil, pumpkin, buttermilk, eggs and molasses.
In a large bowl, whisk, timtana flour, xanthan, baking powder, spices, salt, baking soda, and dark brown sugar.
Add liquid ingredients and mix thoroughly. Add dates and walnuts, combine well. Allow to rest for 10 minutes so the xanthan can hydrate.
Divide equally into 12 muffin papers. Bake for 20 minutes. Turn heat down to 350 and bake 10 more minutes.
Linda Simon Kitchen Therapy
Gluten-free Banana Bread with Timtana flour
(Makes one 8 1/2” x 4 1/2” loaf)
Timtana flour is a gluten-free flour made out of timothy grass by Montana processors. It is very high in protein, and helps
create nice moist baked goods. It is particularly good in yeast-raised baked goods, but really shines here, adding structure
and volume as well as a nice nutty undertone which complements the banana flavour. This is a plain banana bread, showcasing
the natural flavour of the fruit, but if you want, you can fold in 1 cup or so of nuts, raisins or even chocolate chips!
If you don’t have Timtana flour, you can substitute another high-protein flour such as teff, garfava or defatted soy.
Combine dry ingredients in a bowl and whisk well to mix.
• 3/4 cup Timtana flour (90 grams)
• 1 cup cornstarch (128 grams)
• 1/4 cup almond flour (30 grams)
• 1 teaspoon xantham gum
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground nutmeg
Mash bananas well and add other liquid ingredients in a large bowl
• 3 large ripe bananas, mashed well
• 1/4 cup buttermilk
• 2 large eggs, beaten
• 6 Tablespoons grape seed oil (or other neutral vegetable oil)
• 3/4 cup evaporated can juice or granulated sugar
• 1 1/2 teaspoon vanilla
Preheat oven to 350 degrees.
Add dry ingredients to the liquid ingredients, and mix very well. Pour into a well greased loaf pan.
Bake at 350 degrees for 60 minutes. After 15 minutes, slash lightly down the centre to prevent cracking on
the sides. Cool in the pan for 10 minutes then remove and let cool to room temperature before slicing.
Well loved by Lucille's family, both the celiacs and the non-celliacs. The Buns are really versatile, great for hamburgers, toast nicely, easy to take along to restaurants (ie Carabas to use in their dipping oil), or take along for a fast food burger. No gritty taste, mild flavor.
- 3/4 cup timtana flour
- 1/4 cup potato starch
- 1/2 cup tapioca starch
- 2 tsp baking powder
- 1 tsp xanthan gum
- 1/2 tsp salt
- 1 Tbsp sugar
- 2 eggs
- 1/4 cup canola oil
- 1/2 cup buttermilk
Blend dry ingredients together. Add eggs, oil and milk, then beat. Mix well and drop heaping teaspoons full on greased baking sheet. Bake at 400 F for about 12 minutes, until golden brown. Yield approx. 12 biscuits.
Note: No need to beat eggs before adding to mix.
Would recommend freezing for a longer shelf life.
Light and fluffy and taste test approved by celiacs and non-celiacs alike.
- 1 cup timtana flour
- 1/2 c tapioca starch
- 1/2 c cornstarch
- 4 tsp baking powder
- 1/2 tsp salt
- 2 egg yolks
- 2 egg whites
- 6 tbsp buttermilk powder
- 1 1/4 c water
- 1/4 c canola oil
Blend all ingredients except egg white. Beat egg whites until stiff peaks are formed. Fold into batter.
Spray heated waffle iron with vegetable spray. Pour into waffle iron.
Yield: approximately 12 4 inch waffles.
In a large bowl, mix the following ingredients with electric mixer:
- 3 eggs
- 1 cup brown sugar
- 1 cup white sugar
- 1 tsp vanilla
- 2 tsp baking soda
- ½ cup margarine (1 stick)
- 1 ½ cup peanut butter
- 1 tsp corn syrup
Add and mix in with large spoon, or your hands:
- 4 ½ cup gluten-free oatmeal
- ¼ lb. M&Ms (4 oz package)
- ½ to 1 cup chocolate chips
Use ice cream scoop to drop dough onto lightly greased cookie sheet (only 6 per pan). Flatten slightly with fork. Bake at 350 degrees for 8 to 11 minutes, or until lightly brown. (Cookies will be puffy when you take them out of the oven but will flatten as they cool.) Cool for 5 minutes on cookie sheet, and then remove and cool on cooling rack.
Makes 2 dozen monster size.