The Role of Carbohydrates in a Healthy Diet
Your body needs carbohydrates. They are broken down into glucose for use in your body’s cells, primarily as fuel. And this fuel is why marathon runners load up on carbohydrates before the big race.
Sourdough is more than just the stuff of cultured cafes and bakeries — it’s easier to digest, simple to make, and an ancient method of bread baking that requires no yeast!
Sourdough bread is amazing, but there is so much more you can make — cinnamon rolls, waffles, pancakes, you name it! With a little education, this is a science experiment you can start in your kitchen today.
Okay, let’s not pretend that Halloween is a sensible time to stick to strict dietary guidelines. Chocolate and sugar rushes are the spices of life this time of year, but for many, they don’t have a choice.
Some have dietary intolerances to things like dairy and gluten that make it downright dangerous for them to eat them, while others have allergies that can make Halloween incredibly challenging for parents.
It’s officially September, and I’m not waiting another moment to declare it pumpkin spice season. As the aspens turn gold and the frosts kick it up a notch, it’s time to start planning those warm, family meals that keep us all cozy as temperatures start dropping.
Stocking Your Kitchen for Fall
A bowl of wheat berries is one of the most wholesome ways to eat grains, but few people have heard of them, or even know how the heck to cook them.
Not quite an oat and not quite a seed, they might strike you as a little different at first, but these powerful little grains pack a big punch with energy and essential nutrients. These unsung superfoods are rich in iron, protein, fiber, potassium, vitamins B1 and B3, magnesium, phosphorus, manganese, selenium, and copper, and provide incredible lasting energy!
Thanks to our fantastically unique climate, Montana is a great place to grow wheat, and that includes hops for some of the best brews you’ll find in the middle of nowhere. Don’t let Montana’s size and empty roads deter you from a brew-discovering road trip — spend a few days on this Montana brewery road trip tour, and get a pint in every region!
Click here to check out the map and go on your own Montana brewery road trip (before the snow flies)!
Calling all bread bakers, muffin makers, and cup-cakers — it’s time to go shopping.
Having the right tools means less prep, more pride, less mess, and more mastery. It is oh-so-satisfying to watch a loaf of bread rise perfectly at 5,000 feet above sea level, to get a cheesecake out of the pan without it falling apart, to make a cherry pie with fresh Flathead cherries, so we reckon it’s time you upped your arsenal of kitchen gadgets.
At Wheat Montana, we believe that nature makes the best food, and that you should know exactly what you’re eating. That’s why we’re especially proud that we’re now using all non-GMO ingredients in our bakery products.
Some of you may have noticed that we’ve switched from using soy oil to using canola oil in our bakery products. Unfortunately, canola oil has gotten a bad name for itself and we at Wheat Montana are going to help answer your questions regarding this non-GMO ingredient.
Wheat Montana continues to innovate its 100% all natural, nothing artificial product offerings. Most recently its popular Healthyloaf line of breads have been reformulated with only Non-GMO ingredients. The company launched the newly re-formulated product into its retail distribution the last week of July, with plans to promote the product in the coming weeks. The Healthyloaf line of better for you sliced breads has been a top seller for Wheat Montana since its roll-out in 2010, and includes varieties such as: High Fiber Flax and Sunflower, Montana Multigrain, Cracked