Hi Claire,

We've used Montina for over 1.5 years. It does add a good texture and flavor to a product. For me, if too much gets added, it has a "green" taste. Peg uses it in buns for me.


Sloppy Joe with Tater Tots & Salad


Buns fresh out of the oven

Quinoa Buns


Adapted from Bette Hagman recipe found in The Gluten Free Gourmet Bakes Bread - Page 70.

Dry Ingreds:
1 1/2 cups Bette Hagman Gourmet 4 Flour Blend
1 1/2 cups Montina Mix
3 tbspn Quinoa Flour (sorry I didn't name recipe )
2 1/4 tspn Xanthan gum
3/4 tspn Salt
1 1/2 tspn Unflavored gelatin
1 1/2 tspn Egg Replacer
1 1/2 tblspn Brown Sugar
2 1/4 tspn Dry yeast granules

Wet Ingreds:
2 whole extra large eggs
4 1/4 tblspn olive*
3/4 tspn Distilled Vinegar
1 1/2 cups Warm water (110 - 115 degrees)

Several Foil Tart Pans. You can reuse them if you are careful.

Yield: About 12 buns

Combine all dry ingredients in a medium bowl and mix well. Set it aside

In your mixer bowl, whisk the 2 eggs, the olive oil & the vinegar together.

Turn mixer on low. Add the dry ingredients a little at a time until mixed. Slowly add water until the dough is the right consistancy. You may not need all the water. The consistancy will be like a stiff muffin batter - not like something kneadable like you might think.

Turn mixer on high and mix for 3 1/2 minutes.

Spoon the dough into greased and GF flour dusted pan. In the case of the buns, we used 4" tart pans. The disposable ones. Fill the tart pans about 1/2 full**. You might want to experiment with 1 or 2 first so you know how to fill them.

Cover pans and let rise for about 35-45 minutes for rapid rise yeast. 60 min. or more for regular yeast.

Bake in a 400 oven for 20-30 minutes. Cover bread after 10 minutes of baking with aluminium foil. GF flours brown much quicker than NGF flours - thus the need for protection. Gotta practice safe baking hehehe

Remove from tins and let cool on a rack.

Note: The buns that survive the inital feeding frenzy get put in the freeze. After thawing - I will put them in the microwave for about 10-20 seconds just to restore the softness. Or, I'll thaw them in the wave. These buns do not crumble when warmed.


*You can also use 1/2 olive oil and 1/2 margarine.
** The amount of dough needs to be tweaked a bit. I think maybe a little more could be added. I think it might make them a tad thicker.


Links:

Bette Hagman's 4 Flour Mix: http://www.glutenfree-supermarket.com/detail.aspx?ID=10
Montina Flour Mix: http://www.amazinggrains.com/
EnerG Egg Replacer: http://www.ener-g.com/store/detail.a...es&id=97&cat=8
Foil Pans: http://www.kitchendance.com/difotapan.html