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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.

Success!

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 Responses to “Timtana Spice Muffins and Giveaway”

  1. Tamara Wheeler says:

    I love trying new products, and a bonus of extra fiber and protein is is intriguing. Many of my family members are gluten or wheat sensitive, so I am trying out different things for all to share. I discovered as a diabetic that I feel so much better, and my sugars react better when eating gluten free along with my family members! Now more of my family is following this pattern of heathier eating. So bring on the new choices, and thanks for all the great input I have found on this site and it’s members! I can’t wait to try this new timtana flour.

  2. Marianne says:

    Hmm… I’m intrigued. I’ve been doing a lot of allergy-friendly baking recently for my 2-year old with food allergies. I would love to experiment with timtana, especially for the high protein. I bet the extra protein would help my GF, egg-free brownies to set better. Thanks for the post!

  3. bon says:

    Wow a flour that is high in fiber. I so can see myself trying new receipes.

  4. Lori Dominey says:

    This is a new flour for me too. Would love to try it!

  5. Christi says:

    I’m excited to hear about this new product!

    I was also excited to find your blog and have enjoyed following it.

    Thank for what you’re doing.
    Christi

  6. Cheryl Bannon says:

    Well, I have a GF Pumkin Bundt Cake I would try it in. I would also incorporate it into some Cookies to give them a whirl and who knows what else. I already use Teff, Millet, Sorguhm etc. Love the idea of adding more fiber and protein.

  7. Danica says:

    That flour is so cool! I am from Montana, yet I have never heard of it. I would love to experiment with it. I bet it would add great flavor to sandwich bread.

  8. Cara says:

    I would love to try timtana flour to enhance my gluten free baking experience. :)

  9. Susan says:

    I would love to try the timtana flour! Since it worked well in your spice muffins I’d like to try it in a banana bread recipe that I’ve used with many different combinations of gf flours (with varying levels of success). I’ve been baking gluten free since my daughter was diagnosed with celiac 9 years ago and it’s great to find good tasting flours that have good nutritional value.

  10. Nina says:

    I would love to try timtana flour! I haven’t heard of it before but I’m always trying new things for GF baking.

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