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Dear Listmates.

I bake 2-3 loaves of bread each month, and if you are like me, I am always watching out for that "holy grail" flour combination or "magic" bread mix....my search is over.  Today I baked a loaf of the bread using the Montina All Purpose blend by Amazing Grains for our newsletter committee meeting, and it is the first loaf of gluten-free bread that I have ever baked that truly looked, smelled, and tasted like whole wheat bread.  What a find, everyone loved the fresh bread for sandwiches and just plain ol' bread and butter.  Thank you Amazing Grains for introducing us to Montina.  Our committee split up the box of Montina Pure to try at home, and I can't wait to bake some chocolate chip cookies with their flour.

I have no financial or other interest in this company

Betty Guthrie - Facilitator, Central Coast Celiacs



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* Visit the Celiac Web Page at www.enabling.org/ia/celiac/index.html *