Uploaded April 2026 | Updated September 2026, 2 weeks ago
Is gluten really the problem?
What if the real story starts long before your flour hits the kitchen?
In this episode of Simple Doesn’t Mean Easy, we go straight to the source—literally. Michelle sits down with a multi-generational wheat farmer and miller, Jade Koyle, of Grand Teton Ancient Grains, to uncover what’s changed in our grain over time—and why ancient grains like einkorn are making a comeback.
Find out more about this amazing family farm & all of Michelle's favorite grains they grow: soulyrested.com/wholegrain
You’ll hear what’s happening in the soil, how modern wheat has been altered for efficiency (not nutrition), and why freshly milled flour behaves completely differently in your baking.
👉 And don’t miss the end of this episode—where we break down why some people who struggle with modern wheat can tolerate ancient grains, and what that actually means for your kitchen.
🌾 In this episode, we cover:
-The real difference between ancient grains and modern wheat
-Why einkorn is NOT just “another trendy flour”
-How farming practices impact nutrition and digestibility
-What changes when you mill your own flour at home
-Why your bread might not taste like it used to
-The surprising truth about gluten (this might change how you think about it)
This episode's sponsors:
soulyrested.com/trueleaf
soulyrested.com/teas
soulyrested.com/coffee
Grab my Pantry Checklist (loaded with discounts on my favorite ingredients) for free right here: soulyrested.com/pantry
Go here to get special offers for podcast listeners in your inbox: soulyrested.com/podcast
FREE resources:
Learn how to use fresh milled flour: graceful-base-213.myflodesk.com/k36hnsvbh7
Learn about kombucha (and grab some of my favorite recipes): graceful-base-213.myflodesk.com/b91bdd18-3581-414f-b145-8acd2e508a52
Learn about dehydrating food: graceful-base-213.myflodesk.com/fl36xcgpvq
Learn about baking with maple syrup: view.flodesk.com/pages/62116313e0eda1a0d870b747
Learn about making your own maple syrup: graceful-base-213.myflodesk.com/q5ecjrundz
Looking for more free resources? Choose from even more FREE e-courses here: soulyrested.com/howto
All my favorite ingredients: soulyrested.com/the-best-ingredients-in-my-kitchen
About Michelle Visser
Hi, so nice to meet you! I’m Michelle, a former processed food junkie turned real-food enthusiast.
My husband and I live on a small New England farm and sugarbush with a lot of gardens. But I’m passionate about helping folks have more real food in their lives, no matter where they live. No farm or garden required.
👋Find me in all the places:
My book: amzn.to/45Pt8Pu
My website: soulyrested.com
Instagram: instagram.com/souly.rested
Facebook: facebook.com/soulyrested
Pinterest: pinterest.com/soulyrested
youtube: youtube.com/@MichelleVisser
CONTACT: michelle@soulyrested(dot)com
If you listen to any of the following shows, we're sure you'll love ours too! Ancestral Kitchen, Pioneering Today with Melissa K Norris, Simple Farmhouse Life with Lisa Bass, Pantry Chat with Homesteading Family, Sue's Healthy Minutes with Sue Becker, Old Fashioned on Purpose with Jill Winger, The Wildly Capable Show with Liz and Joey Haselmayer, ZOE Science & Nutrition, Maintenance Phase
Is gluten really the problem?
What if the real story starts long before your flour hits the kitchen?
In this episode of Simple Doesn’t Mean Easy, we go straight to the source—literally. Michelle sits down with a multi-generational wheat farmer and miller, Jade Koyle, of Grand Teton Ancient Grains, to uncover what’s changed in our grain over time—and why ancient grains like einkorn are making a comeback.
Find out more about this amazing family farm & all of Michelle's favorite grains they grow: soulyrested.com/wholegrain
You’ll hear what’s happening in the soil, how modern wheat has been altered for efficiency (not nutrition), and why freshly milled flour behaves completely differently in your baking.
👉 And don’t miss the end of this episode—where we break down why some people who struggle with modern wheat can tolerate ancient grains, and what that actually means for your kitchen.
🌾 In this episode, we cover:
-The real difference between ancient grains and modern wheat
-Why einkorn is NOT just “another trendy flour”
-How farming practices impact nutrition and digestibility
-What changes when you mill your own flour at home
-Why your bread might not taste like it used to
-The surprising truth about gluten (this might change how you think about it)
This episode's sponsors:
soulyrested.com/trueleaf
soulyrested.com/teas
soulyrested.com/coffee
Grab my Pantry Checklist (loaded with discounts on my favorite ingredients) for free right here: soulyrested.com/pantry
Go here to get special offers for podcast listeners in your inbox: soulyrested.com/podcast
FREE resources:
Learn how to use fresh milled flour: graceful-base-213.myflodesk.com/k36hnsvbh7
Learn about kombucha (and grab some of my favorite recipes): graceful-base-213.myflodesk.com/b91bdd18-3581-414f-b145-8acd2e508a52
Learn about dehydrating food: graceful-base-213.myflodesk.com/fl36xcgpvq
Learn about baking with maple syrup: view.flodesk.com/pages/62116313e0eda1a0d870b747
Learn about making your own maple syrup: graceful-base-213.myflodesk.com/q5ecjrundz
Looking for more free resources? Choose from even more FREE e-courses here: soulyrested.com/howto
All my favorite ingredients: soulyrested.com/the-best-ingredients-in-my-kitchen
About Michelle Visser
Hi, so nice to meet you! I’m Michelle, a former processed food junkie turned real-food enthusiast.
My husband and I live on a small New England farm and sugarbush with a lot of gardens. But I’m passionate about helping folks have more real food in their lives, no matter where they live. No farm or garden required.
👋Find me in all the places:
My book: amzn.to/45Pt8Pu
My website: soulyrested.com
Instagram: instagram.com/souly.rested
Facebook: facebook.com/soulyrested
Pinterest: pinterest.com/soulyrested
youtube: youtube.com/@MichelleVisser
CONTACT: michelle@soulyrested(dot)com
If you listen to any of the following shows, we're sure you'll love ours too! Ancestral Kitchen, Pioneering Today with Melissa K Norris, Simple Farmhouse Life with Lisa Bass, Pantry Chat with Homesteading Family, Sue's Healthy Minutes with Sue Becker, Old Fashioned on Purpose with Jill Winger, The Wildly Capable Show with Liz and Joey Haselmayer, ZOE Science & Nutrition, Maintenance Phase
