Montina flour
 

Being a plant ecologist, I was so excited to learn about Montina flour at a recent CSA support group meeting. Montina flour is made from a native grass we have here in the western US called Indian ricegrass (Achnatherum hymenoides). This grass is not directly related to rice, though both rice and Indian ricegrass are in the Grass Family, along with most of the other grains we commonly eat or don't eat (wheat, oats, barley, rye, corn, sugar from sugar cane). I plant native grasses at work and I teach people about native grasses at work. I think it would be cool to eat native grasses too! The manufacture says it's gluten free and made in a gluten free facility. I'm wondering if anyone else has tried it and what have been your results?

Claire

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.

http://webpages.charter.net/aklap/Ce...20w:%20bun.jpg
Sloppy Joe with Tater Tots & Salad

http://webpages.charter.net/aklap/Ce...%20Texture.jpg
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

Thanks Al :) Nice pics!

Do you have a Montina muffin recipe? I couldn't find one on their website. I bought the flour today, so I'm ready to go!

Claire

You could use your favorite GF muffin recipe, but sub out the flour. They have some conversion amount to use. You replace X amount of regular flour with Y amount of Montina. We use the Montina Mix - not the straight flour.