Grains / Cereals | Vegetarian High Fiber

Wheat Flake

Triticum aestivum Allergens: Wheat, Gluten
Wheat Flake

Sourcing & Taxonomy

  • Family Poaceae
  • Primary Cuisine Global
  • Seasonality Year-Round
  • Source Wheat grain

The Forktionary Angle

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Definition

Whole wheat grains that have been steamed, flattened, and dried, commonly used in cereals, porridges, and as a baking ingredient.

Sensory Profile

TasteMild, Nutty, Earthy
TextureChewy (cooked), Crispy (dry/toasted)
AromaMildly bready
AcidityLow

Technical Metrics

Nutrition Facts

Per 40g
Calories340 kcal
Total Fat2 g
Saturated Fat0.3 g
Trans Fat0 g
Cholesterol0 mg
Protein12 g
Total Carbohydrate70 g
Dietary Fiber10 g
Total Sugars1 g
Calcium40 mg
Iron4 mg
Potassium350 mg

Chef’s Secret

Toasting wheat flakes before adding to recipes, especially for granola or toppings, enhances their nutty flavor and crispness.

Substitutions

Best Match

Rolled Oats

1:1

Excellent for porridge, baking, and binding, similar texture and use.

Barley Flakes

1:1

Good for porridge and baking, offers a slightly chewier texture and nuttier flavor.

Quick-Cooking Grits

1:1

For texture and bulk in porridges, less fiber, different flavor profile.

Bulgur Wheat

1:1

Good for adding chewiness and whole grain goodness to salads and pilafs, requires longer cooking.

Buying Guide

Look for whole wheat flakes with minimal additives. Store in an airtight container in a cool, dry place.

Flavor Pairings

Milk Yogurt Fruits Nuts Honey Cinnamon Savory spices (in certain applications).