"Gluten-Free in Missoula: Is Ancient Wheat the Answer?"
By Franklin Everett ShawAre you tired of the gluten-free charade? Do you live in or near Missoula, Montana, and suspect your gluten sensitivity isn’t a full-blown allergy, but more of a modern wheat intolerance? You’re not alone.
The problem isn’t always gluten itself, but modern gluten.
This article dives deep into the potential of ancient wheat varieties grown right here in the Missoula area as a more digestible, less inflammatory option. We’ll explore the science, the local farms, the bakeries embracing these grains, and how you can incorporate them into your diet.
Modern wheat has been heavily hybridized for yield and processing characteristics. This has, unfortunately, altered the gluten protein structure.
Ancient wheat varieties, like Einkorn, Emmer (Farro), and Khorasan (Kamut), retain a simpler gluten structure. This simpler structure is often easier for our bodies to break down.
Let’s be clear: this isn’t a free pass for those with Celiac disease. This is for those with gluten sensitivity, experiencing bloating, fatigue, or digestive discomfort after consuming modern wheat.
So, why Missoula? Montana has a rich agricultural history, and a growing movement of farmers dedicated to preserving and cultivating ancient grains.
One such farm is Wheat Montana Farms & Bakery in Three Forks, MT, a short drive from Missoula. While they primarily focus on modern wheat, they are increasingly experimenting with ancient grains.
Another key player is Timeless Natural Food in Conrad, MT. They specialize in organic Kamut (Khorasan wheat) and are a major supplier to many bakeries and restaurants.
I spoke with Sarah, a local Missoula resident who has struggled with gluten sensitivity for years. “I cut out gluten entirely, but it was so restrictive. Then I tried a loaf of Einkorn bread from the farmers market, and it was a game changer. I could actually eat bread again without feeling awful.”
Sarah’s experience isn’t unique. Many report improved digestion and reduced inflammation when switching to ancient wheat.
The science backs this up. Studies have shown that ancient wheat varieties often have lower levels of gliadin, the component of gluten most often associated with inflammation.
But how do you actually find these grains in Missoula?
First, visit the Missoula Farmers Market. Several vendors often sell baked goods made with ancient grains, particularly Einkorn and Kamut. Ask the vendors directly about their ingredients and sourcing.
Second, check out Good Food Store. They typically stock Kamut pasta and flour from Timeless Natural Food.
Third, explore local bakeries. Le Petit Outre is known for its sourdough breads, and while they don’t exclusively use ancient grains, they sometimes offer specials featuring them. Call ahead to inquire.
Fourth, look for restaurants that highlight local ingredients. The Pearl Cafe is a good option, as they often source ingredients from local farms. Ask your server about their bread options and whether they contain ancient grains.
Now, let’s talk about incorporating ancient grains into your home cooking.
Here’s a simple Einkorn pancake recipe:
- 1 cup Einkorn flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar (optional)
- 1 egg
- 1 cup milk
- 2 tablespoons melted butter
Mix dry ingredients, then add wet ingredients. Cook on a lightly oiled griddle.
Kamut pasta is a simple swap for regular pasta. It has a nutty flavor and holds its shape well.
Baking with Einkorn can be tricky. It absorbs more liquid than modern wheat, so you may need to adjust recipes. Start by substituting Einkorn flour for about 25% of the modern wheat flour in your favorite recipes.
One common mistake is over-mixing Einkorn dough. This can result in a tough texture. Mix just until combined.
Another pitfall is assuming all ancient grains are created equal. Einkorn, Emmer, and Kamut have different properties and will behave differently in recipes.
The biggest challenge is sourcing. Ancient grains are not as widely available as modern wheat. You may need to order online or visit specialty stores.
Don’t expect instant results. It may take a few weeks of consistently consuming ancient grains to notice a difference in your digestion.
Remember, this is about reducing inflammation and improving digestion, not curing Celiac disease. If you suspect you have Celiac disease, consult a doctor.
This isn’t a magic bullet, but for many gluten-sensitive individuals in Missoula, Montana, ancient wheat varieties offer a viable and delicious alternative to a completely gluten-free diet. By supporting local farmers and bakeries, you can not only improve your own health but also contribute to a more sustainable and diverse food system.
So, ditch the processed gluten-free products and embrace the ancient grains of Montana. Your gut will thank you.