Wheat | CUESA

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Wheat

Wheat is a cereal grain that provides nourishment to more than one-third of the world’s population. Wheat is used in a variety of ways and products, but mostly as flour for bread and baked goods. Wheat has high gluten content, which gives wheat flour elasticity and strength, making it most suitable for baking.

Wheat cultivation flourished in the Western Hemisphere in the 19th century and now accounts for the largest cropland area of any food. Whole wheat contains the bran, germ, and endosperm and has protein, fiber, and many nutrients. Refined and processed wheat only contains the endosperm, resulting in a loss of over 60% of its nutrients. By law, manufacturers are required to add back some of the lost nutrients in an artificial form. However, not all of nutrients are replaced, making such processed wheat harder for most people to digest. Refined wheat, such as white flour, has a high glycemic index, adversely affects blood sugar levels, and can cause a host of health problems. Common refined wheat products include white flour, white or wheat bread, pastas, noodles, flour tortillas, and baked goods. These products are stripped of nutrients and are over-processed.

For a more nutritious wheat, look for the words “whole grain” when purchasing wheat products. Forms of whole wheat include wheat bran, wheat germ, wheat berries, bulgur wheat, whole-wheat couscous, cracked wheat, and unbleached whole-wheat flour.

Store wheat products in airtight containers in a cool, dark, dry place. Wheat products, except wheat berries, can be stored in the fridge or freezer to extend shelf-life. Soaking, sprouting, or fermenting wheat will increase digestion and absorption.

Recipes with Wheat

Fig and Wheat Berry Salad with Blue Cheese

Cheryl Sternman Rule & Paulette Phlipot, Ripe

Wheat Berries with Artichokes, Feta and Mint

Lauren Kiino, Il Cane Rosso

Farro with Butternut Squash or Golden Beets

Joyce Goldstein, cookbook author.

Articles about Wheat

June 13, 2008

Wheat Woes and Happy Harvests

Massa Organics and Eatwell Farm started growing wheat for different reasons, but both farms hope to help meet a growing demand for local grains.   

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »