Wheat Category

Wheat's got a pleasant, nutty flavor and lots of nutrients, but it's prized most for being rich in gluten, the stuff that makes baked goods rise. Most wheat is ground into flour, but whole or cracked grains are used in pilafs and salads, and wheat flakes are made into hot cereals or granolas.

bulgur

Bulgur is made from whole wheat that's been soaked and baked to speed up the cooking time. It's especially popular in the Middle East, where it's used to make tabouli and pilafs. Bulgur comes either whole, or cracked into fine, medium, or coarse grains.

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cracked wheat

These are cracked whole wheat kernels. They cook faster than wheat berries, but not as fast as bulgur.

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einkorn wheat

Einkorn wheat is an ancient variety of wheat first domesticated in the southern Turkey 10,000 years ago. Einkorn is a hardy wheat species but is low yielding. Einkorn flour has a nutty flavor and results in a chewy bread.

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soft wheat berries

These are softer than hard wheat berries.

These are wheat kernels that have been stripped only of their inedible outer hulls. They're nutritious, but they take hours to cook. If you don't have the patience to use the whole berries, try the more convenient cracked wheat, bulgur, or wheat flakes.

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wheat flakes

This is wheat that's been steamed, rolled, and flaked. Wheat flakes are often cooked as a hot cereal, or added raw to granola mixes.

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