Monica Spiller of Whole Grain Connection in Mountain View has been working on local wheat since the 1990s, when she began test-growing heritage varieties, called landrace wheat, that have thrived ...

Myth 5: Allergic reactions to whole grains are common. The truth: Not true. People with celiac disease can become sick after eating wheat due to the gluten it contains. But celiac disease affects ...

While whole oats are the typical go-to whole grain, bulgur also deserves a gold-star mention for its cholesterol-lowering ...

Any whole grain is a good choice, as long as it’s 100 percent whole grain. It doesn’t matter whether it’s wheat, rye, rice or any other grain. Since wheat is a grain, 100 percent whole wheat ...

Ingredients like “whole wheat” or “100% whole grain” should be named first on the list of ingredients, Young says. And a true whole grain product should contain at least 3g of fiber.

300 grams (2¼ cups) whole-grain Sonora wheat flour; 1 tablespoon sugar; 1 teaspoon kosher salt; 224 grams (1 cup/2 sticks/8 ounces) cold unsalted butter, cut into ½-inch cubes; 160 ml (⅔ cup) iced ...

Based on the whole wheat and multi-grain pizzas that I've sampled, the quality varies. Some taste like ketchup on a slice of whole wheat toast. Others would pass just fine as a regular pizza.

Demand is growing for locally raised organic meat and eggs from Triangle farms, as well as organic, locally produced breads. But the dearth of organic grain in the state has prevented small ...

So, which is healthier – white bread, wheat bread, or whole wheat bread? “Any bread made with 100 percent whole grains, whether whole wheat or whole grain, is the most nutritious option.

It may also have a lighter texture compared to whole wheat bread, depending on the grains used. 6 / 7. Nutritional value of Multi-Grain Bread. Per 1 slice of multi-grain bread contains 70-100 ...