Ingredient · Ingredients
Wheat
Printed from https://gourmetgastronomer.com/ingredients/wheat/
A cereal grain whose flour, bran, and germ are central to bread and to much of the world’s staple cooking.
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Appears in Follow grain to bread · Next: Milling
Wheat is the plant; Wheat flour is one of the foods we make from it. Species, class, and Milling streams differ. Durum is a different legal flour identity. Rye and Barley are other bread grains; Rice is a cereal that does not make gluten. Those distinctions shape what the mill and the baker can do.
U.S. standards for flours milled from wheat live in 21 CFR Part 137 1. What those standards do not decide is how a particular lot will feel in Sourdough dough — that is a baking question, carried on Gluten and fermentation.
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- 21 CFR Part 137 — Cereal Flours and Related Products — U.S. National Archives (eCFR) — U.S. standards of identity for wheat flours and related cereal products.
Updated 2026-08-25. gg:ingredient:wheat · CC BY 4.0
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Gourmet Gastronomer. "Wheat." Updated 2026-08-25. https://gourmetgastronomer.com/ingredients/wheat/ gg:ingredient:wheat.
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Gourmet Gastronomer. "Wheat." Gourmet Gastronomer. Updated August 25, 2026. https://gourmetgastronomer.com/ingredients/wheat/.
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Gourmet Gastronomer. (2026, August 25). Wheat. https://gourmetgastronomer.com/ingredients/wheat/
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