Grain | Vegetarian

Wheat

Triticum aestivum Allergens: Wheat,Gluten
Wheat

Sourcing & Taxonomy

  • Family Poaceae
  • Primary Cuisine Global
  • Seasonality Year-Round (harvested seasonally, stored)
  • Source Wheat plant kernels

The Forktionary Angle

""

Definition

A cereal grain, widely cultivated for its edible kernel, primarily used to make flour for bread, pasta, and baked goods.

Sensory Profile

TasteMild,Slightly nutty,Earthy
TextureHard (grain),Powdery (flour),Chewy (cooked)
AromaMild,Cereal-like
AcidityLow

Technical Metrics

Nutrition Facts

Per 30 g (1/4 cup flour)
Calories327 kcal
Total Fat1.5 g
Saturated Fat0.3 g
Trans Fat0 g
Cholesterol0 mg
Protein12.6 g
Total Carbohydrate71 g
Dietary Fiber12.2 g
Total Sugars0.4 g
Calcium34 mg
Iron3.2 mg
Potassium361 mg

Chef’s Secret

For light and airy baked goods, ensure your wheat flour is fresh and sifted to incorporate air and remove lumps.

Substitutions

Best Match

Oat Flour

1:1 (often with extra liquid)

Gluten-free, good for baking, creates a tender crumb, but lacks elasticity.

Rice Flour

1:1 (often blended)

Gluten-free, good for thickening and crispness, but can be gritty or crumbly alone.

Almond Flour

1:1 (requires binding agents)

Gluten-free, high protein, moist texture, adds nutty flavor, not suitable for yeast breads.

Spelt Flour

1:1

Contains gluten (though different structure), nutty flavor, good for baking but can be denser.

Buying Guide

Store whole wheat grains in airtight containers in a cool, dry place. Flour should be stored similarly or refrigerated.

Flavor Pairings

Yeast Salt Water Dairy Eggs Sugar Fruits Vegetables