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A tip from Jacque in Alpine, Utah

By Robyn Openshaw, MSW | Jan 08, 2011

Dear GreenSmoothieGirl:

I recently read in a comment that you are looking into gluten free recipes, etc.

I wanted to let you know about this 9 grain bread being sold at Alpine Food Storage. Maybe you’ve already heard about it, but I am really impressed since most of the gluten free alternatives consist of merely rice or potato flour. I was very pleased to look on the label and see words like quinoa, sorghum, amaranth, and buckwheat.

What a great feeling to know you aren’t just taking away gluten, but replacing it with nutrition-packed grains. I think Chirine at Alpine Food Storage does an amazing job finding quality products to supply in bulk and could give you more information. Right now, I think it’s just someone putting ingredients together right out of his home.

I’d love to see more people enjoy this kind of thing, but I hope they can keep the price low. It tastes like whole wheat to me and he even offers some that is not only gluten free but also corn free. For a lot of us who can’t tolerate gluten, most of the products we turn to are corn, which is pretty unhealthy as well. I am trying to minimize my intake of wheat and corn and really appreciate finding a bread recipe that can do that and help supply the grain in our diet. =) Thanks for all you’re doing on here, I love reading through everyone’s stories and ideas.

Jacque: Thanks for this. Many people are suffering with gluten intolerances, and I believe that number will grow, especially as people who are simply undiagnosed become more educated. Desi and I are going to develop a program that is not only gluten-free, but also whole foods.

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10 thoughts on “A tip from Jacque in Alpine, Utah”

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  1. Anonymous says:

    I’ve been gluten free for over 2 years and my life has changed, even though doctors could never help me so I figured it out on my own. If you’re looking for good gluten free recipes try http://www.glutenfreegoddess.blogspot.com. Great website.

  2. Anonymous says:

    That is awesome! Robyn I was just wondering if you think everyone sprouted their wheat before they ground them or soaked the wheat flour in kefir or ACV if they would suffer from the intolerance. Also, What kind of oil would you use besides olive (olive oil in brownies taste like meat) if you were allergic to coconut oil?

  3. Anonymous says:

    Whoa, that surprised me! The name of the bread company is Tree Street Grains and I guess they can be found at Harmon’s stores! Here is his website: http://stores.intuitwebsites.com/CobiaCreations/StoreFront.bok

    He also has a 16 grain mix for those who can tolerate gluten, as well as pancake mixes and flour for baking. I guess he can even custom a batch if you would like some without salt or some other ingredient. Chirine’s website is http://www.alpinefoodstorage.com and you can buy a bulk amount of the bread mix. It’s about $35 and makes more than 12 large loaves. She sells some other great, healthy products as well. Thanks again for your site and all the support for living healthier! =)

  4. Anonymous says:

    I can’t seem to find the bread mix on alpinefoodstorage.com. Is there any way you could include a direct link?

  5. Anonymous says:

    Thanks Jacque, The flour looked great except for the sugar. So thank you for the site to find they make it without sugar!

  6. Anonymous says:

    I couldn’t find it either. Sometimes there are products on the Basic Food Order form, but I didn’t see it there. I think she is planning on trying to always have a few boxes on hand. You can get on her email list and she updates weekly on what she is getting in also. I know she got a bunch of boxes in recently. She has a pretty huge inventory on hand and is open every day, so you can call or even just walk in and get some.

  7. Anonymous says:

    I’m on green smoothies because of my celiac. They have totally changed my life. I’ve also gone mostly raw with a few cooked things still in the diet. Some things are just gross raw, but I was just on another web site that was talking of raw foodists loosing their teeth due to calcium loss. What is your opinion or expertise on that?


    1. Robyn Openshaw, MSW says:

      Katrina, the raw foodists who have dental issues are 100% raw for YEARS. I do not believe that it’s necessary to be totally raw in order to be healthy. I believe that cooked lentils and whole grains are good food, and that 60-80% raw is a good balance.

  8. Anonymous says:

    thanks for the website of the bread alpine food storage sells–I get her emails and figured the bread needs eggs–does it call for eggs to cook and does it have dairy?!

  9. Anonymous says:

    this is my favorite blog of recipes for gluten free (if it’s not okay to post–you cna remove Robyn) – http://www.nourishingmeals.com/

    she uses whole foods—her bread/roll recipes are gluten free and VEGAN (most are) and use whole grains and work out perfectly–love it!!

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