<<Disclaimer: Verify this information before applying it to your situation.>>

     This past year a cooperative in Montana
introduced a new GF grain and flour based on Indian
rice grass grown in Montana. Check: www.montina.com

     The flour can be used by itself to make a
moderately dark bread or mixed with other GF flours
for a different texture/taste. It has a great taste,
lots of nutrition and adds great texture to the bread.

     I combine it with Schar-B flour to make the best
tasting GF bread I've had since diagnosis 3 years ago.
I've posted the recepie on the list serve a couple
times before and people have tried it and rave about
it.

Regards ...


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