Mighty Montina™ (Indian ricegrass)
In spite of its name, Indian ricegrass, is a perennial bunch grass and is not related to rice. Native American Indians had used the small black seeds of this grass as a staple that was ground into flour to make flat bread. Indian ricegrass grows wild from southern Manitoba, Canada to southern California. In the 1990’s Montana State University conducted extensive research on this grass and discovered that this fairly drought-resistant, hardy plant was very nutritious and also gluten-free. Collaboration between the university, government and farmers resulted in the formation of Amazing Grains Grower Cooperative who process and market Indian ricegrass that is trademarked under the name Montina™.
Indian ricegrass is very high in protein, fiber and iron. It is also a source of calcium. Montina™ is sold in two forms:
Pure Baking Supplement (100% Montina™ Flour)
A light brown-gray-colored flour that has a sweet, nutty, almost “wheat-like” flavor
Best combined with other gluten-free flours. Can substitute 25% Montina™ for one of the primary flours in baked products.
All Purpose Baking Flour Blend (white rice flour, tapioca flour and Montina™ flour)
In most cases can be used cup for cup to exchange for any flour. This is not a complete mix and will require xanthan gum or other ingredients in baked recipes. Can be used in breads, muffins, pancakes and waffles, as well as a thickener in stews and gravies.
Montina™ Bread Recipe
- 3 Cups Montina™ Blend Flour
- 1/2 Cup Warm Water (110 F)
- 1/4 Cup Sugar
- 4 1/2 tsp. Yeast Granules
- 3 1/2 tsp. Xanthan Gum
- 1/4 Cup Butter Flavored Shortening
- 2/3 Cup Dry milk powder
- 1 Cup Water
- 1 1/2 tsp. Salt
- 1 tsp. Apple Cider Vinegar
- 2 tsp. Sugar
- 3 Eggs
Combine Montina™ Blend flour, 1/4 cup sugar, xanthan gum, salt, dry milk in bowl of heavy mixer.
In small sauce pan combine the 1 cup water and shortening. Warm just until shortening is melted.
Dissolve 2 tsp. sugar in 1/2 cup warm water and mix in the yeast. Let proof until bubbly.
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.
Add the yeast mixture into bowl and beat on highest speed for two minutes.
Cover mixing bowl with plastic wrap and a towel and put in warm place. Let the dough rise until doubled, approximately 1 to 1 1/2 hours.
Return bowl to mixer and beat on high for 3 minutes.
Spoon the dough into greased loaf pan, level dough as best you can, cover with plastic wrap and let rise until slightly above the top of the pan.
Bake in preheated 400 F oven for 10 minutes, At this point, place foil over the bread and bake 50 minutes longer.
When baking is finished, remove loaf from bread pan and cool on wire rack.
For Best Results....We find that thin slices work great and toasting brings out additional flavor!
Article by Shelley Case, RD
Shelley Case, RD is a consulting dietitian, speaker and author of the national best seller Gluten-Free Diet: A Comprehensive Resource Guide. See www.glutenfreediet.ca