Timtana Spice Muffins and Giveaway

timtana spice muffins

timtana spice muffins photo by vsimon

Please let me introduce you to timtana, a new gluten free whole grain flour. It is dark and handsome. A flour with substance.

Montana Gluten Free Processors are working with the Celiac Sprue Association, who called for volunteers to develop recipes for timtana flour. I like to try new foods and answered the call. They sent me a free #3 bag of timtana flour to work with.

Timtana flour is ground from a perennial grain, the plants grow every year without needing to be planted each spring.  Most other flours are from annual grains.

High protein

Timtana has more protein than amaranth, buckwheat, oat, millet, quinoa, rice, sorghum, and teff flours. Timtana is 5 grams of protein per 1/4 cup. The other flours are  3 or 4 grams. Refined starches, such as tapioca or corn, have zero protein.

High fiber

Timtana flour also has more fiber than the above gluten free flours, 5 grams per 1/4 cup. Compare that with 1 to 4 grams for other flours. Refined starches have zero fiber too.

Calcium and iron

Yep, timtana has them. Comparable to amaranth and teff flours. Refined starches? Zero again.

Easy to use? Too soon to tell.

I am batting .500 using timtana. The spice muffins worked great the first time. Pancakes did not, those need more work.

3 Giveaways, you may get to try it too.

Montana Gluten Free Processors want more people to play with timtana. So they are giving 3 lucky folks each a free #3 bag of flour.

Simply comment below by Wednesday, January 6. Winners will selected by random generator and announced Thursday, January 7. 

Dedicated gluten free producers.

I always like to know the farm to table story. From the Montana Gluten Free Producers website.

Our products are manufactured in a dedicated state of the art gluten free facility that only processes and packages our own gluten free products. The story however doesn’t begin there, to be truly gluten free you must start in the field. Montana Gluten Free Processors works directly with traditional farmers to grow our private seed stock on ground with at least 4 years history of no gluten grains being produced on the field. Only production from our proven healthy seed stock is acceptable for Montana Gluten Free production. Crops are planted, fields are inspected, and harvested, storage and transportation equipment is dedicated and inspected to insure purity and quality. We watch over our product from the field to the package to be certain that the product in our package is the best all natural gluten free product food you can buy.


Today I share my success. What I call Timtana Spice Muffins originated as pumpkin walnut muffins in Gourmet November 1997.

We offered our first gluten free client pumpkin muffins, made with Bob’s Red Mill gluten free blend flour. She said, repeatedly, we should open a gluten free bakery. Starting with those muffins.

I like to take a good recipe and make it better. Really, I love when that happens.

Timtana flour improves the nutrition and changes the flavor a bit. The pumpkin flavor disappears. Sweet spice, the flavor and the fragrance, now predominate. So I changed simply the name. 🙂

Simplify if you like.

Admittedly, this is along list of ingredients. You might omit the dates and walnuts, but I wouldn’t.

And you can substitute 2 teaspoons of pumpkin pie spice if you do not like to measure out 4 different spices.

Timtana Spice Muffins

Yield: 12 metric measures
3/4 cup solid pack canned pumpkin 180 gm
1/2 cup oil 120 ml
1/4 cup buttermilk 60 ml
2 large eggs 100 ml
3 tablespoons molasses 45 gm
2 cups Timtana flour 240 gm
3/4 cup dark brown sugar 150 gm
1 1/2 tsp baking powder 6 gm
1 teaspoon xanthan 4 gm
1 teaspoon cinnamon 3 gm
1/2 tsp ginger 1 gm
1/4 tsp ground cloves 2 pinches
1/8 tsp freshly grated nutmeg 1 pinch
1/2 tsp salt 4 gm
1/4 teaspoon soda 2 gm
3/4 cup chopped dates 120 gm
3/4 cup chopped walnuts 90 gm

Preheat oven to 400 degrees.

In a bowl, whisk pumpkin, oil, buttermilk, eggs and molasses.

In a large bowl, whisk timtana flour, dark brown sugar, baking powder, xanthan, spices, salt, and baking soda.

Add liquid ingredients and mix thoroughly.

Add dates and walnuts, combine well.

Divide equally into 12 muffin papers.

Allow to rest for 10 minutes so the xanthan can hydrate.

Bake for 20 minutes. Turn heat down to 350 and bake 10 more minutes.

More Timtana Recipes

Montana Gluten Free Processors has more recipes at their website.

And Gluten Free for Good has a recipe for Timtana Montana Orange Muffins.

The Montana Celiac Society has a recipe for Timtana Bagels.

What recipe would you like to try? Please share, and remember to comment for a chance to win.

Update 1-7-10 And the winners are:

Porsha, Danica, and Janice. Congratulations!!!

45 thoughts on “Timtana Spice Muffins and Giveaway”

  1. I am not GF but I have a friend who is and I often try to bake her goodies that she won’t make on her own. I would love to try the flour and share it with her!


  2. Is timtana the name of the grain? I’d be interested to find out more about it, as I’m always looking for ways to increase nutrition in GF foods. Please note, however, that the Bob’s Red Mill site lists different protein contents than you had listed. For instance, Bob’s says teff has 7 grams of protein per 1/4 cup.

    1. Hi Eve,
      Timtana flour is from a grain known in Europe as Meadow Cat’s-Tail and in North America as Timothy. Phleum pratense is the scientific name.

      You made me curious, so I checked Bob’s Red Mill website. The nutrition label for teff flour shows 4 gm of protein per 1/4 cup. The label for teff (whole seeds) shows 7 gm protein per 1/4 cup. 1/4 cup seeds weighs more than 1/4 cup flour.

      We have a few posts on teff. http://blog.kitchentherapy.us/2009/06/t-is-for-teff/

      I appreciate your comment though, please do not ever hesitate to correct me. Information and formulations change and it is always good to double check labels. Even of things you buy often.

  3. Wow, thank you so much for writing about this!
    I’d never heard of timtana or mesquite flour before, but definitely want to try both of them now. I’m not GF, but my mother in law is due to allergies, so I’m always looking for other alternative grains to bake with.

    I’ve had some success with oat flour, but this is really quite intriguing to me.

    Thank you again!

  4. I would love to try the timtana flour in a Slovenian recipe called Potica. It’s a nut bread. I haven’t figured out how to make it gluten free yet, but I really do miss having it.

    1. Hi Carol,
      I hadn’t heard of Potica, so I searched for it. It looks beautiful and ambitious. Gluten free dough is usually more like thick batter. And rolling it out is often somewhere between tricky and impossible. Do you use floured parchment to help you roll the dough/batter? Please let use know how this works!

  5. I would love to try the timtana flour. Please enter me in the giveaway. Like you, Linda, I enjoy experimenting with food to come up with healthy enjoyable recipes. I love your blog and the creative, but practical ideas you share. I have a gluten free teen.

  6. I would be very interested in trying timtana. I also recently heard about mesquite flour. It has a lot more fiber (12 g per 1/4 c.) but also has a lot of sugar – 20g! What is the sugar content of timtana? Nutritional makeup is important, but if it doesn’t taste good no one will eat it!

    1. Hi Kathy,
      Montana Gluten Free Processors have shared the nutritional analysis with me. Timtana is low sugar, < 1 gm per 1/4 cup. I have tried mesquite flour too. It has sweet, spicy, and cocoa flavors. The super high sugar content has to be taken into account when baking with it. It burns very easily. Linda at Free Range Cookies uses mesquite in her amazing cookies and buns.

  7. Wow! My sister is gluten intolerant, and I’m getting more sensitive by the day. This could be great. We are always trying new baked goods – and usually throwing them out.

    1. Don’t you hate that, throwing it out.
      We have several levels of succces.
      1. Yeah, it worked-make it again.
      2. It’s edible-but no need to repeat.
      3. And on occasion, straight to the compost bin.
      Wishing you only good successes in 2010.