Montina Gluten Free All Purpose Baking Flour Blend, 24-Ounce Bags (Pack of 4)
- Fiber, taste nutritional value
White Rice Flour, Tapioca Flour, Montina(tm) Pure
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Top Customer Reviews
Not anymore! This makes bread that not only tastes great (really!), but the bread doesn't crumble. We've only just begun using it in the past couple of weeks, but I feel comfortable enough to write a review already - it's great stuff!
In addition to gluten-free bread in the past couple of weeks, my wife's made me french toast (haven't had that in YEARS!), used this flour to coat some chicken, and to make a couple of other things. Just use it in place of "regular" (wheat-based) flour and I suspect it will turn out just great no matter what the food is. You'll notice a somewhat different flavor than you were used to with wheat-based flour, but it's definitely good - and far better than store-bought gluten-free bread.
We happen to have a Zojirshi bread maker (an old model BBCC V20), and this works just fine in that machine. Yes, the loaves are heavier than "conventional bread" of course, but not any more so than if you were eating 100% whole wheat bread, just without the gluten, and they hold together far better than homemade whole wheat bread.
For the first time in about 25 years, I'm enjoying eating sandwiches again (not that I haven't had some over those years, they just didn't compare to Montina flour-based bread).
It seems to work better with highly flavored recipes. The chocolate cake I made used a very high quality dark cocoa and lots of moistening agents in the form of olive oil and applesauce. The muffins also had a generous amount of flavor with homemade candied orange peel.
Also, baked goods I've made with this tend to get hard and crumbly within a day, so I freeze any unused potions by the end of the day.
There seems to be better reviewed gluten free blends (Pamela's?) so I probably will look elsewhere for my gluten free baking needs in the future.