Special instructions for baking with Montana Gluten Free products
Montana Gluten Free mixes offer the baker as many options as the baker can imagine. We recommend that you change only one ingredient at a time. Then if it isn’t right, you know what ingredient caused the problem.
We’ve optimized our mixes to be as reliable as possible. However, gluten free baking can be a bit trickier than traditional baking. In gluten free baking, moisture is extremely important and your elevation determines the amount of water to add. Our recipes are written for sea-level. However if you live in mile-high Denver, Colorado or Bozeman, Montana – like we do – you will be adding an ounce or 28.5g of water.
If your bread doesn’t rise like you would expect, your mix may be too dry or your yeast didn’t work properly. If your bread falls or has a heavy area above the bottom crust, you have added too much water. We usually weigh our water instead of measuring because a small reading error on a large measuring cup could result in tasty but less than beautiful bread.
Please e-mail us with questions, concerns, successes, failures, and ideas. Let us know how we can serve you better. We would love to post your recipe on our recipe page.
***Recipe variations –
YEAST FREE: to make any of the our bread recipes yeast free, simply replace the 2 1/4 tsp of yeast with 1 tsp of lemon juice and 1 tsp of baking soda.
EGG FREE: To make an egg free version, replace the eggs with 150 grams (~3/4 cup) total of unsweetened applesauce OR silken tofu puree. You can also make a “flax egg” by mixing 3 tablespoons ground flax seed with 9 tablespoons water. Let the flax and water mixture gelatinize in the refrigerator for 15 minutes before adding to the bread recipe.