Ground wheat

Ground wheat is wheat that has been milled, but the term can mean anything from fine flour to a coarse meal. Check the texture: fine, soft ground wheat behaves like flour, while coarse particles need more liquid and cooking.

Use finely ground wheat as a flour, but expect a denser result if it includes the bran and germ. For cakes and biscuits, replace only part of the plain flour; coarse ground wheat is better soaked or cooked before adding to a dough.

Simmer it in water or stock, stirring often, until the grains are tender; fine meal thickens quickly, while coarse meal takes longer. Follow the packet’s liquid ratio and timing, since grind size makes a big difference.

Keep it in an airtight container in a cool, dry, dark cupboard, away from strong-smelling foods. Wholegrain ground wheat can turn rancid sooner than refined flour, so refrigerate or freeze it if you will not use it soon.

No. Bulgur is wheat that has been cooked, dried and cracked, so it usually needs only soaking or a short simmer; raw ground wheat needs proper cooking and its texture depends on how finely it was milled.

Fine ground wheat works in bread, pancakes and pasta dough; coarser meal can be cooked as porridge or added to soups and savoury patties. If a recipe calls for bulgur, use cooked coarse ground wheat only if you are happy with a different texture.

Yes. Wheat naturally contains gluten, so ground wheat is not suitable for gluten-free cooking; avoid using it as a direct substitute for gluten-free flour.