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Just curious about the opinions of those who may have used Montina or other
sources of Indian rice grass flour for baking.  It's been mentioned on this
list before, but now it seems it's about to become more widely available.
Does Montina flour make for a better tasting GF bread?

http://www.montana.edu/commserv/csnews/nwview.php?article=615

http://www.montina.com

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