Montina Flour

  • 1 cup weight = 120 grams
  • A good source of protein, nutrition and fibre, tan coloured flour with brown flecks, has a wheat-like taste and hearty texture. It’s an excellent choice for use in dark baked goods, like spice cakes and gingerbread.
  • Montina Flour is made from perennial Indian rice grass, a dietary staple of Native Americans before the introduction of maize. Recently rediscovered and now grown in the western United States. Blend with an all-purpose gluten-free flour blend to add fiber, nutrition and protein to baked goods.

Store in: refrigerator in a tightly covered container.
How to use: add up to 30 percent Montina flour to your flour blend to produce bread with a whole-wheat taste and texture.
Watch out for: too much can overpower other flavors. Its whole-wheat appearance may not suit delicate, light cookies, cakes or sandwich breads.
Substitution: try millet, sorghum or quinoa flour.  You could also try 100% pure buckwheat flour. Your baked goods will be very dark though. You could also substitute with equal parts of buckwheat flour and sorghum flour.