Wheat Montana {white} whole wheat flour....the best, the best, the best. No, they don't know me or care about my little blog. But I started using this flour about a year ago really just because I was tickled to see it in my mid-west grocery store.
I grew up near Montana, and had driven by the Wheat Montana farms a few times. It is such a picturesque area and farm, I just like supporting it.
But...even better is that the flour is so high quality. It's whole wheat, but tastes very light and the baked goods have a really nice texture. No, I never cared about flours, and I thought they were all the same....but I wanted to share what I've found here
Oh, and one more thing: I love the packaging. This ziploc top bag keeps flour from flying anywhere else, which is a must in a part gluten-free household.
I am sharing this post as part of Kitchen Tip Tuesdays at Tammy's Recipes.
I agree, this is great flour! It is what I always used until I got my wheat grinder this fall. Now I love the freshly ground!
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