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    • Frequently Asked Questions About Celiac Disease   09/30/2015

      This FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Store. For Additional Information: Subscribe to: Journal of Gluten Sensitivity

Montina All Purpose Flour Blend

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I decided to go ahead and try the Montina All Purpose Flour Blend that our local Wild Oats store started carrying. (You can also purchase Montina products from their website at ) My wife used this to make bread and we both thought it was outstanding. It yielded a great texture as well as excellent taste. The Montina All Purpose Flour Blend is a blend of Indian (American) rice grass flour, tapioca flour, and white rice flour. The Indian rice grass has become popular as a drought resistant grain crop for the Montana area in lieu of regular wheat due to recent doughts. After developing this as a product, the company discovered that it is also gluten-free and has begun to focus on the gluten-free market. According to their package info, they process and package this in a dedicated gluten-free facility.

Their package has a recommended bread recipe; however, my wife substituted 1 1/2 cups of rice milk in place of their recommended water and powdered milk since we're trying to minimize the use of cow's milk, and since we don't use anything "hydrogenated" for other health reasons, she substituted real butter (even if is a milk product) in place of "butter flavored shortening". She used a bread machine to bake the bread and the result was outstanding - as good as any home-made bread I've had, even those with gluten. The texture is very good (not crumbly) and the taste excellent. The visual appearance looks more like a mult-grain bread.

It's nice to see more good gluten-free products arriving to market.

George Simmons


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