Cereal Grain, Breakfast Food | Vegetarian Lacto Ovo Vegetarian Low Fat

Farina

Triticum aestivum (common wheat) Allergens: Wheat, Gluten
Farina

Sourcing & Taxonomy

  • Family Poaceae
  • Primary Cuisine Western, European
  • Seasonality Year-Round
  • Source Wheat (endosperm)

The Forktionary Angle

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Definition

A coarsely ground meal typically made from the endosperm of wheat, used to make hot breakfast cereal or as a thickening agent.

Sensory Profile

TasteMild, Slightly sweet, Grainy
TextureFine grit, Creamy, Smooth, Thick
AromaMildly wheaty, Neutral
AcidityLow

Technical Metrics

Nutrition Facts

Per 1/4 cup dry (40g)
Calories360 kcal
Total Fat1g
Saturated Fat0.2g
Trans Fat0g
Cholesterol0mg
Protein12g
Total Carbohydrate75g
Dietary Fiber2g
Total Sugars0.3g
Calcium20mg
Iron4mg
Potassium150mg

Chef’s Secret

To prevent lumps when making farina, slowly whisk the dry farina into cold liquid (water or milk) before bringing it to a boil.

Substitutions

Best Match

Cream of Wheat

1:1

Essentially the same product, often used interchangeably, identical texture and cooking method.

Semolina

1:1

Similar coarse texture, but typically made from durum wheat, which is harder. Good for hot cereals and pasta.

Grits (Corn Grits)

1:1

Corn-based, gluten-free alternative with a similar coarse texture, but a distinct corn flavor.

Polenta (Cornmeal)

1:1

Coarsely ground corn, similar texture when cooked, but gluten-free and has a corn flavor.

Buying Guide

Look for 'enriched' farina for added nutrients. Store in an airtight container in a cool, dry place to prevent spoilage.

Flavor Pairings

Milk Butter Sugar Honey Fruit Cinnamon Salt (savory).