Wheat is one of the most ancient and most popular grains. It is the basis for baked goods all over the world and, in its whole grain version, contains plenty of B vitamins, vitamin E, and amino acids. Many people who are sensitive to wheat can eat spelt and kamut, older and more genetically-diverse versions of the wheat we eat today. Bulgur is cracked and toasted wheat.
You can substitute whole wheat flour for white flour in all baked goods and make sure to look for products such as pastas or bread with whole wheat as the first ingredient. Spelt flour or spelt products can be a great solution for some people who can't tolerate wheat. Wheat berries, the whole wheat kernels, can be cooked and served in salads or soups. You can use farro, a popular Italian grain that is very similar to spelt, in place of wheat or spelt berries-or the other way around. Bulgur is best known as the basis for a tabouleh salad.
Whole wheat flour, spelt flour, and bulgur should be stored in an airtight container in the fridge and wheat and spelt berries can be kept in an airtight container in a cool and dry area for several months.
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