From Storage to Stovetop: WHEAT

Wheat is a huge staple in most people’s food storage but it’s not something that most people know how to cook with in their everyday cooking. We decided we didn’t want to store things that we weren’t comfortable with using so we went on a little journey to learn how to cook with wheat. This was quite an adventure for us as 8 years ago we didn’t even know what wheat kernels look like!

Wheat Conversions

1 cup of wheat kernels = 1 1/2 cups of whole wheat flour
1 cup of whole wheat flour = 2/3 cup of wheat kernels
1 lb of wheat kernels = 2 cups of wheat kernels

Tips for Cooking With Wheat

Use hard white wheat to make your wheat flour, it has less of a “nutty” flavor than hard red wheat
Use fresh ground wheat within a few days of grinder or else store in the freezer (the oils released from grinding cause the wheat to go rancid and nutrients are lost quickly as well)
Start with swapping wheat for all-purpose flour 1/4 to 1/2 cup at a time in recipes
Reduce the amount of flour used by 25% if using whole wheat instead of all-purpose flour
Increase baking powder or soda by 1/4 tsp. if using whole wheat instead of all-purpose flour
Use natural sweeteners such as honey, molasses, or agave instead of refined white sugar as the flavors will be more complimentary (and healthier) in combination with the whole wheat flour