Frequently Asked Questions
One of the many benefits of our variety of oats is that it is naturally hull-less. This means the hull is very loose and comes off during harvesting. We do not have to use the same dehulling methods as other oat manufacturers that typically results in damage to the oat groat, rendering it unable to sprout.
Naked Oats contain all the live enzymes and nutrients needed to germinate, and they are very easy and fun to sprout!
MGFP Raw Oatmeal is a truly unique product. Other oatmeal manufacturers use water and heat in their process. Our Raw Oatmeal has never been treated with heat, steam, or water, which retains more nutrients and keeps the enzymes live. These healthy enzymes will activate once wet ingredients are added, and the oats must be eaten or heated immediately, otherwise they will go sour.
Raw Oatmeal is more nutritious, flavorful, and has a longer shelf life than standard oatmeal that has been cooked before it is even packaged. The enzymes in other oatmeals are dead- and the protein denatured- thus altering the nutrition, taste, and aroma of real oatmeal. You can make our Raw Oatmeal and serve or bake it immediately or even keep it warm in a rice cooker for hours and it will stay fresh; keep it overnight, even frozen, after it has been wet it will start to sour.
Montana Gluten Free Naked Oats have a very long shelf life. Just keep it dry (in a sealed container if your climate is humid) and it will keep for years.
Measuring by weight is much more accurate than volume. Different measuring techniques leave too many variables and can affect your final product. For some recipes, the ratio of flour to liquid is very important, so we provide weights to emphasize this. Eventually, we hope to convert all of our recipes to include both weight and volume measurements.
When measuring by weight, you can also make substitutions more easily because every gluten free flour has a different weight to volume ratio. If you use recipes where the flours are measured by weight, you can replace the total grams of flour with an equivalent number of grams of our All Purpose Baking Mix and have success with almost any recipe.
Yes! Simply replace the 2 1/4 tsp of yeast that the recipes call for with 1 tsp of lemon juice and 1 tsp baking soda.
Our bread mixes can be made egg free and vegan by replacing the eggs with with applesauce, tofu, OR flax. For our recipes, you would use 150 grams (~3/4 cup) total of unsweetened applesauce OR silken tofu puree. You can also make a “flax egg” by mixing 3 Tablespoons ground flax seed with 9 Tablespoons water. Let the flax and water mixture gelatinize in the refrigerator for 15 minutes before adding to the bread recipe.
We do ship to Canada. However, due to the higher cost of shipping, free shipping doesn’t apply to orders outside the U.S.
Yes, all of our products and processes are Kosher certified by Scroll K.
We do have several certified organic products available. These products are Alll Purpose Baking Mix, Toasted Oat Bread Mix, Rocky Mountain Rice, Raw Oatmeal, Toasted Oat Flour, and Oat Bran/ Cream of Oats.
Please be sure to choose from the “Organic Products” section of the website if you are wanting organic product.
If the product you are interested in is not listed in the Organic Products section, feel free to contact us as it may be temporarily out of stock.
All organic products are certified organic by the Montana Department of Agriculture.
Oats are naturally gluten free. Unfortunately, oats are often contaminated either by being grown in fields that contained wheat or barley previously or through the use of combines, trucks, and processing facilities that are also used for wheat or barley.
At Montana Gluten Free, our oats are grown and packaged with a gluten free protocol. This means the oats are grown in dedicated fields, harvested and processed with dedicated equipment, and packaged in a dedicated gluten free facility. This is the only way to produce truly gluten free oats.
Read more at about our Gluten Free Oat Purity Protocol.
Yes. Our manufacturing facility is certified by both CSA and GIG.
Our oats are only grown in fields that have not contained gluten grains for four years, then each field is walked and hand-rouged twice – once by the farmer and again by a Montana Gluten Free representative. At the end of the growing season, we use dedicated gluten free farm equipment to harvest and transport the oats to our certified gluten free facility where they are milled, packaged, and stored.
Montana Gluten Free produces the only CSA approved oat.