Babies, Parenting, Child Health, Infant Nutrition

Baby Development – Gluten Free Recipe of the Month: Montina Banana Bread

04.28.2008 | 10:04:17 pm | Posted by mummums

By Colleen Hurley, RD, Certified Kid’s Nutrition Specialist

organic baby food, baby development About Montina
With popularity increasing, Montina is gluten free grain that is gaining notoriety. Montina was a Native American staple grain known as Indian ricegrass. Scientists at Montana State University and the grower collective Amazing Grains has once again brought this gluten free grain into kitchens worldwide. Montina is high in protein and iron, as well as being much higher in fiber than most other gluten-free grains. It is the high fiber content that makes Montina an excellent grain substitute for celiacs, as it helps baked goods rise providing a fluffy texture.

Preparation
Since Montina is only grown by a select few number of farmers, families coping with celiac disease can rest assured of no cross-contamination with other grains as Montina is milled in bulk bags before it ever reaches a truck for transportation. Montina has sweet flavor making it a great option for baked goods and is mainly sold as a flour. It can be combined with other gluten free grains at a ratio of 15-20%. Amazing Grains offers an all purpose baking flour with Montina, white rice flour, and tapioca flour that can be used in a cup for cup exchange in your favorite recipes.

Recipe

Montina Banana Bread
This recipe is adapted from The Gluten Free Lifestyle and utilizes the Montina all purpose baking mix mentioned above. It has been “field tested” by Mum Mum’s own dietitian and is quite delicious. You may want to add about ½ banana extra to increase moisture content. Another option is to add gluten free chocolate chips for an extra special treat.

3 large bananas, mashed
2 cups Montina All Purpose Flour Blend
1 cup unbleached, organic sugar
2 teaspoons xanthan gum
1 stick of butter, softened
1 teaspoon pure vanilla extract
2 ½ teaspoons baking powder
2 eggs, at room temperature

Preheat oven to 375◦. Blend together the flour, xanthan gum, and baking together in a large mixing bowl. In a separate bowl, combine, butter, sugar, bananas, vanilla, and eggs and mix well. Stir in the dry ingredients and mix until combined. Bake in a well greased loaf pan for 40-50 minutes. Bread will keep about 1-2 days or can be frozen for several weeks.

**Allergen Alert: this recipe contains eggs

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The Baby Mum-Mum blog discusses everything to do with babies and parenting with a focus on child health and child development. Baby Mum-Mum is a healthy, easy to digest baby rice snack that is enjoyed by babies and mothers around the world for its portability, gluten free ingredients and great taste. Baby Mum-Mum is a division of Want-Want Holdings, a manufacturer of healthy snack foods, beverages and related products since 1962.

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