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 info@glutenfreemontana.com and we'll be happy to share them on this website.

http://www.glutenfreeforgood.com/blog/gluten-free-scotch-irish-oat-cakes

http://www.realfoodmadeeasy.ca/2010/02/banana-bread-with-timtana-flour/

http://www.glutenfreeforgood.com/blog/the-gf-montana-cookie-diet

http://www.foodbuzz.com/recipes/1828274-gluten-free-cinnamon-buns-with-timtana-flour

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.

Artisan style Timtana Bread

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.

timtana artisan bread            

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Timtana Spice Muffins

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
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Gluten-free Banana Bread with Timtana flour

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.

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Lucille's Drop Biscuits

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.

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Lucille's Waffles

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. 

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NancLu’s Gluten Free Oatmeal Monster Cookies
(Baby Batch)

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:

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.

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