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!!!

Cocoa Cherry Muesli

cocoa cherry muesli

cocoa cherry muesli photo by vsimon

Need some more gluten free gift ideas from your kitchen?

This is a treat, some will say, an extravagant gift. Certified gluten free oats, dried cherries, and almonds are not inexpensive ingredients. But they are healthy, delicious, and combine to make an easy gift. Worthy of a splurge.

What is the difference between muesli and granola?

Both are a combination of grains, usually oatmeal, fruit, and nuts. Very few are made with certified gluten free oats, be sure to check the label.

Most granola for sale has lots, really lots, of oil and sweeteners added. These help to make crunchy clusters, but also add many calories.

Muesli simply means “mixture” in German. Our take on breakfast muesli is less sweet than granola and has no added oils.

Serving suggestions

Your giftee can add their choice of milk in the morning, and watch it magically turn into chocolate milk.

Or they can add it at night and keep it all in the fridge, ready to pull out and enjoy in the morning. This soaked version will be softer, since the oatmeal and cherries absorb the liquid overnight.

Muesli can be served warm too. Simply add liquid and microwave like plain oatmeal.

Cocoa Cherry Muesli

makes 8-9 cups metric measures
6 cups certified gluten free oatmeal 550 gm
1 1/2 cups toasted whole almonds 225 gm
1/2 cup dark brown sugar 100 gm
1/2 cup pure cocoa powder, not cocoa drink mix 45 gm
1 1/2 cup dried cherries 225 gm

Preheat the oven to 400 degrees.

Put oatmeal on an 18×12 inch rimmed baking sheet. Or two smaller ones.

Toast oatmeal for about 10 minutes. Stir and bake about 10 minutes more. You may not need to bake this long if using two baking sheets.

Transfer toasted oatmeal to a cool baking sheet, or a large bowl.

Add the almonds, dark brown sugar, and cocoa powder. Stir to thoroughly combine. 

Add cherries and stir just a turn or two. Additional stirring will cause the cherries to pick up brown cocoa coats. This is not bad, but they are prettier unadorned.

When the muesli is completely cool, package in holiday tins. Just add a bow, and give with a smile.

What flavors do you like in muesli or granola?

Sorghum Peanut Butter Chocolate Chip Blondies

What is an easy way to convert a popular wheat flour recipe to gluten free? And ensure it is successful, with a soft texture, and even whole grain?


sorghum, peanut butter, chocolate chip blondies photo by vsimon

Three steps to convert a baked treat to gluten free.

  1. Substitute whole grain sorghum flour for the wheat flour, measure for measure.
  2. Add xanthan. Start with 1 teaspoon per 1 cup flour.
  3. Add some water to batter if it seems too stiff. Xanthan needs water to hydrate it. There was no water in the original recipe. I started with a tablespoon, that didn’t seem like enough. I added another and it looked good. Bingo, it cooked up perfectly.

Texture, yeah! It is good!

Not dry, not crumbly, not gooey, not slimy.

These bars are light textured, yet they compress to a pleasant chewiness when you bite into them.

It is fun to serve them with extra chopped peanuts and chocolate chips. (These are not included in the ingredients below.)

This blondie is soft and holds together well. So you can press the edge of the bar into the extra tasty bits on the plate and they stick.  Interactive food, I like that.


If there are any bars left over, they last several days without getting dry. Be sure to cover them tightly though.

You can also double the recipe and freeze some for later. Bake in two 8×8 inch pans, or one 9×13 inch pan. When I double the recipe I use 3 whole eggs, instead of 2 whole eggs and 2 egg whites. It is just easier.

Additional changes

I added chopped peanuts to the original recipe for more crunch and flavor. And reduced the total sugar, switching to dark brown sugar instead of white sugar. These are still plenty sweet for me.

Peanut Butter Chocolate Chip Blondies

Adapted from Cooking Light

Yield 16 servings

Ingredients Metric measures
1 cup sorghum flour 135 gm
1 teaspoon xanthan 4 gm
1/4 cup semisweet chocolate chips 45 gm
¼ cup chopped peanuts 30 gm
1/4 teaspoon baking soda 2 gm
1/8 teaspoon salt pinch
3/4 cup packed dark brown sugar 180 gm
1/4 cup peanut butter 65 gm
1 tablespoon vegetable oil 15 ml
1 teaspoon vanilla extract 5 ml
1 large egg 50 gm
1 large egg white 25 gm
2 tablespoons water 30 ml

Preheat oven to 350°.

Oil the bottom of an 8-inch square baking pan (do not coat sides of pan).

Lightly spoon flour into a dry measuring cup; level with a knife.

Combine flour, xanthan, chocolate chips, soda, and salt in a medium bowl.

Combine sugar and remaining ingredients in a bigger bowl; stir until well-blended. Add flour mixture, mixing thoroughly.

Spread batter in prepared pan.

Bake for 25-30 minutes or until a wooden pick inserted in center comes out almost clean.

Cool on a wire rack. Cut into 16 squares.

Allergic to peanuts?

I have not tried tree nut or seed butters in the recipe, but I think they would work. Please let us know if you try them and how you like the result.