The Perfect Wheat Flour

I love to bake. With the holiday season around the corner, I'm itching to try a few new recipes. When the weather turned cool for a few brief days, I broke in my pie pans with homemade apple and pumpkin pies. Part of my excitement for the baking season is my new found love: Wheat Montana Flour. (And, no I'm not being paid to say that.)

Cookies can be made from wheat flour.
Photo by Snowbear, Morguefile.

I've searched for the past few months for a perfect baking flour. My criteria is strict: it can't be bleached or bromated, it must be grown in the United States and minimal processing is a bonus. I've tried organic rice flour, too many wheat flours to count and garbanzo bean flour (don't laugh).

Rice flour made my cookies too crumbly. One whole wheat flour made my rolls into hockey pucks. And flour made from beans, well, tasted like beans. I love beans, but not bean-flavored bread. It was just plain weird.

Over the past several months I've given the Wheat Montana Hard White Spring a good work out. Pie crusts. Oatmeal molasses cookies. Chocolate chip cookies. Chocolate birthday cake. Lemon bars. Honey wheat rolls.

I did mention I love to bake, right?

Every recipe made with this flour turned out great. Here are a few details straight from the company's website:

• Wheat Montana is family owned and operated.
• The flour is Certified Chemical Free and Certified Organic.
• The flour is milled at a low 94 degrees to maintain the nutrient value of the wheat.

Do you have a flour or baking ingredient that you can't live without? Tell me about it. I'm always up for trying a new product. It gives me an excuse to spend a little more time in the kitchen!

Until Next Time,
Choose Healthy,
Angela

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