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.

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

 

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.

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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PrOatina Bread

  • 1-1/2 + 1/8 C PrOatina flour
  • 1-1/2 + 1/8 C Montina Blend flour
  • 1/4 C Sugar
  • 4 Tsp Xanthan Gum
  • 1-1/2 Tsp Salt
  • 2/3 C Powered Non-Dairy Creamer or powdered milk
  • 1 C Sunflower Seeds
  • 1 C milk or 1/2 and 1/2 cream
  • 1/4 C Camelina Oil
  • 1 Tsp Apple Cider Vinegar
  • 3 Eggs
  • 1/2 C Warm Water
  • 2 Tsp Yeast
  • 2 Tsp Sugar
  1. Wisk the flour, 1/4 C sugar, Xanthan Gum, salt, and powered non dairy creamer in a bowl of a heavy mixer.
  2. Place the 1 C milk into a microwave bowl and heat for 1minute and 30 seconds
  3. Dissolve 2 Tsp sugar into 1/2 C warm water (105 Degrees) and mix in the yeast. Let proof until bubbly.
  4. Turn mixer on low and slowly add the warm milk, 1/4 C Camelina Oil and vinegar. Blend thoroughly and then add in the eggs.
  5. Add the yeast mixture into the bowl and beat on highest speed for two minutes.
  6. Cover mixing bowl with plastic wrap and a towel and put in warm place. Let the dough rise until doubled, approx. 1 to 1-1/2 hours.
  7. Pre heat oven to 400 degrees. Grease two 9”X5” bread pans.
  8. Return bowl to mixer and beat on high for three minutes.
  9. Place the dough into one of the greased 9”X5” bread pans, level dough as best you can.
  10. Bake in oven for 10 minutes. At this point, invert and place the second 9”X5” bread pan over the top of the first and clamp together. I used small ‘C’ clamps. Bake 50 minutes longer.
  11. When baking is finished, remove loaf from bread pans and cool on wire rack.

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Larry’s Timtana Bread

  • 3/4 C Montina Blend Flour
  • 1-1/2 C PrOatina flour
  • 3/4 C Timtana Flour
  • 1/2 C Warm Water
  • 1/4 C Sugar
  • 4-1/2 Tsp Yeast
  • 3-1/2 Tsp Xanthan Gum or Gar Gum
  • 1/4 C Butter Flavored Shortening or Butter
  • 2/3 C Dry Milk Powder or Non-Dairy Creamer
  • 1 C Water
  • 1-1/2 TSP Salt
  • 1 Tsp Apple Cider Vinegar
  • 2 Tsp Sugar
  • 3 Eggs
  1. Combine the flour, 1/4 C sugar, Xanthan Gum, salt, and dry milk in a bowl of heavy mixer.
  2. In small sauce pan combine the 1 C water and shortening. Warm just until shortening is melted.
  3. Dissolve 2 Tsp sugar into 1/2 C warm water and mix in the yeast. Let proof until bubbly.
  4. Turn mixer on low allowing all the dry ingredients to blend. Slowly add the warm water, shortening and vinegar. Blend thoroughly and then add in the eggs.
  5. Add the yeast mixture into the bowl and beat on highest speed for two minutes.
  6. Cover mixing bowl with plastic wrap and a towel and put in warm place. Let the dough rise until doubled, approx. 1-1/2 hours.
  7. Pre heat oven to 400 degrees
  8. Return bowl to mixer and beat on high for three minutes.
  9. Pour the dough into a greased 9”x 5” bread pan, level dough as best you can.
  10. Bake in oven for 10 minutes. At this point, place foil over the bread and bake 50 minutes longer.
  11. When baking is finished, remove loaf from bread pan and cool on wire rack.

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