Montana Gluten Free Naked Oats- Revolutionizing Gluten Free, One Oat At A Time
This is big. Scratch that, this is HUGE. I have discovered the greatest thing since sliced bread … and it is sliced bread. Not just any bread, but certified Gluten-Free bread, and it is simply amazing.
This past winter I visited Jerry’s, a diner in Boise Idaho for a quick breakfast. The menu offered gluten-free bread, which I ordered along side my meal. The moment I took a bite, panic set in. This couldn’t be gluten-free. This bread was soft, yet chewy, dense, yet fluffy, and had a homemade baked bread taste that I hadn’t tasted since my last bite of wheat flour bread in 2006. I quickly tracked down my waitress to confirm that this was in fact gluten-free bread, to which she handed me a business card for Montana Gluten Free Naked Oats.
Three month later I was cruising down Fairview Avenue in Boise when a familiar sign caught my eye. I made a quick right turn, and that is when I met Karen Miller and Brenda Shepherd of Montana Gluten Free Naked Oats of Boise.
Open Monday through Saturday from 11am to 4pm, Miller and Shepherd create delicious gluten-free baked goods using Montana Gluten Free Naked Oats that are grown on a certified gluten free field in Belgrade, Montana. The crops are planted on rotation, with soil and land never previously used for gluten or wheat products. The processing plant, combines, and machinery are also free of contamination. Dean Miller, Karen’s father, farms the land. The company takes great care in creating quality and certified gluten free oats.
While the Boise storefront is not certified gluten-free, as it is a cooperative of artisan bakers and chefs of many different products, Karen and Brenda go to great lengths to prevent contamination and assure all ingredients are gluten-free. From the amazing gluten-free sandwich bread (Karen’s favorite) to the moist and chewy gluten-free carrot cake (Brenda’s favorite) the goods created are quality and delicious, with perfected recipes. Karen explains she finds inspiration in recipe books from the 1950’s and 1960’s, such as the Betty Crocker cookbook, to create her gluten-free goods. “The flour was different back then” she says, relating wheat flour texture of the past to the gluten-free flours of today.
This bread is by far the best gluten-free bread I have ever had. I can’t stress it enough, dear readers. This bread will rock your gluten-free world!
Montana Gluten Free Naked Oats of Boise is located in the Dhondalicious Artisan Food Co-op on 8617 West Fairview Avenue in Boise, Idaho. Breads, cakes and pastries can be found in Boise establishments such as Lucky Perk, Aero Caffe, and Treasure Valley Coffee. You can also order packaged mixes online at mtgfnakedoat.com.