| | |  | Flours & Meals | Home » » » Montina Gluten Free All Purpose Baking Flour Blend, 24-Ounce Bags (Pack of 4) | | | | | | | 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. | | | Features: | |
• Fiber, taste nutritional value
| | | Product Details: | | | Product Weight:
| 96.0 Ounces | | Package Length:
| 9.4 inches | | Package Width:
| 6.8 inches | | Package Height:
| 4.9 inches | | Package Weight:
| 6.25 pounds | | Average Customer Rating:
|  based on 4 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 4 customer reviews )
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Most Helpful Customer Reviews
6 of 6 found the following review helpful:
 Best gluten-free flour we've found yet - read whyJan 31, 2009
By Grits
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).
1 of 1 found the following review helpful:
 not exactly *all* purpose....Feb 18, 2012
By Desert Gypsy
"A Brooklyn Girl Out West"
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.
1 of 1 found the following review helpful:
Delicious!Jun 04, 2010
By fordhammsw
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).
 GrittyNov 06, 2010
By Gary Standke
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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