What Is Coarsely Cracked Wheat?
Coarsely cracked wheat is a grain product made by breaking wheat kernels into large pieces. It is coarser and usually less processed than bulgur, and varies in coarseness and name by region.
Its large grains give dishes a hearty texture when cooked. It is used in soups, pilafs, and some regional dishes. It is related to wheat products such as bulgur, göce, and düğü and serves similar purposes in cooking.
Coarsely Cracked Wheat Nutrition Facts
As a grain product, coarsely cracked wheat is high in carbohydrates and contains some fiber. One hundred grams of the raw grain provides about 340 kcal; the value per serving is lower after cooking. Because it is made from wheat, it contains gluten. Values are approximate.
How Should Coarsely Cracked Wheat Be Eaten?
Coarsely cracked wheat is a filling grain used in soups, pilafs, and regional dishes. Because the grains are large, they usually need a slightly longer cooking time. Since it contains gluten, it is not suitable for people with celiac disease or gluten sensitivity.
This is general information; coarsely cracked wheat is a food, not a medical treatment.
How to Choose Coarsely Cracked Wheat
Good coarsely cracked wheat is dry and clean, with evenly cracked grains and no foreign matter or insects. Avoid products that are damp, moldy, dusty, or stale; choose the coarseness for your intended use.
- It should be dry, clean, and evenly cracked.
- There should be no insects or foreign matter.
- Choose the coarseness for the intended use.
How to Store Coarsely Cracked Wheat
Store coarsely cracked wheat in a sealed jar in a cool, dry, dark place. Moisture can cause mold, while open or warm storage can attract insects. It keeps for a long time when stored properly.
Using Coarsely Cracked Wheat in the Kitchen
Coarsely cracked wheat is most often used in cracked-wheat soup, coarse-grain pilaf, dolma (stuffed vegetables), and some regional dishes. Its large grains give food a hearty texture; since it may take longer to cook than bulgur, adjust the cooking time accordingly.
What Is the Difference Between Coarsely Cracked Wheat and Bulgur?
Bulgur is made by parboiling and drying wheat, then cracking and sifting it. Coarsely cracked wheat is larger and usually less processed. It takes longer to cook and has a heartier texture.
Frequently Asked Questions
How do you make cracked-wheat soup?
Rinse the cracked wheat and boil it in broth or water until the grains are tender. It is often enriched with yogurt or vegetables and served as a regional soup.
Should coarsely cracked wheat be soaked first?
Because the grains are large, soaking shortens the cooking time and helps them cook more evenly. It is especially recommended for very coarse grains.
Is coarsely cracked wheat gluten-free?
No. It is made from wheat and contains gluten. People with celiac disease or gluten sensitivity should not consume it.