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Montina Gluten Free All Purpose Baking Flour Blend, 24-Ounce Bags (Pack of 4)

from Montina
3.3 out of 5 stars 4 customer reviews
About the Product
  • Fiber, taste nutritional value

Product Description

Customer will use this flour as a supplement, by removing 1.5 cup of their primary flour called for in the recipe and replace it with 1.5 cup of the Montina Pure they will add more fiber and taste to their baked product.

Product Details

  • Shipping Weight: 6.2 pounds
  • Domestic Shipping: Currently, item can be shipped only within the U.S. and to APO/FPO addresses. For APO/FPO shipments, please check with the manufacturer regarding warranty and support issues.
  • International Shipping: This item is not eligible for international shipping. Learn More
  • ASIN: B001EQ5H5C
  • UPC: 857906000173
  • Average Customer Review: 3.3 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Best Sellers Rank: #572,039 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)

Important Information

Ingredients

White Rice Flour, Tapioca Flour, Montina(tm) Pure

Legal Disclaimer

Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.

Customer Reviews

Top Customer Reviews

Verified Purchase
If you're on a gluten-free diet, whether from celiac disease or not, you already know either just how tasteless gluten-free bread can be, or how crumbly it is (or both).

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).
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The texture of baked goods made with this baking blend can be somewhat gritty depending on what it is used with. I would not attempt to use this to make a "delicate" recipe like a yellow cake. I've had some very good results using it for certain recipes though; it gets high marks from me with my muffins and even a chocolate cake *but* with a couple of caveats:

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.
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Verified Purchase
I am always on the lookout for new gluten-free grains, since as a celiac, using just riced-based flours gets very boring. If you're trying it for the first time, we found that initially it had a flavor that reminded us of cornbread, but over time it strikes us as a more "multigrain" type flavor. We LOVE making pancakes with it, and will probably never go back to a neutral flour for these. We made a combination corn and Montina bread, but found the Montina overwhelmed the corn (it still tasted very good).
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By Gary S on November 5, 2010
Verified Purchase
Bought a bunch of gluten free flours to compare. This one is listed high in fiber, and it has a very gritty feel and taste. In appearance, it has dark brown specks which interfere with the presentation of cakes and cookies. It is not inedible; there are just better flours available.
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Disclaimer: While we work to ensure that product information is correct, on occasion manufacturers may alter their ingredient lists. Actual product packaging and materials may contain more and/or different information than that shown on our Web site. We recommend that you do not solely rely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. For additional information about a product, please contact the manufacturer. Content on this site is for reference purposes and is not intended to substitute for advice given by a physician, pharmacist, or other licensed health-care professional. You should not use this information as self-diagnosis or for treating a health problem or disease. Contact your health-care provider immediately if you suspect that you have a medical problem. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease or health condition. Amazon.com assumes no liability for inaccuracies or misstatements about products.