Below is a list of all known varieties for Wheat. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| All-Purpose Flour (Enriched, Bromated) | Flour treated with an agent (bromate) to improve dough performance and rise; less common now. |
| All-Purpose Flour (Enriched, Bromated) | Flour treated with an agent (bromate) to improve dough performance and rise; less common now. |
| Ankora Wheat | A non-specific term often used in place of Einkorn or a type of ancient wheat, known for its small grain size and delicate flavor profile. |
| Ankora Wheat | A non-specific term often used in place of Einkorn or a type of ancient wheat, known for its small grain size and delicate flavor profile. |
| Ankora Wheat | A non-specific term often used in place of Einkorn or a type of ancient wheat, known for its small grain size and delicate flavor profile. |
| Ankora Wheat | A non-specific term often used in place of Einkorn or a type of ancient wheat, known for its small grain size and delicate flavor profile. |
| Black Emmer | A dark-pigmented variety of Emmer wheat, valued for its unique appearance and high levels of antioxidants. |
| Black Emmer | A dark-pigmented variety of Emmer wheat, valued for its unique appearance and high levels of antioxidants. |
| Black Emmer | A dark-pigmented variety of Emmer wheat, valued for its unique appearance and high levels of antioxidants. |
| Black Emmer | A dark-pigmented variety of Emmer wheat, valued for its unique appearance and high levels of antioxidants. |
| Bread Flour | High-protein wheat flour designed for yeast breads; promotes strong gluten development. |
| Bread Flour | High-protein wheat flour designed for yeast breads; promotes strong gluten development. |
| Bread Flour | High-protein wheat flour designed for yeast breads; promotes strong gluten development. |
| Bread Flour | High-protein wheat flour designed for yeast breads; promotes strong gluten development. |
| Bulgur (Cracked Wheat) | Wheat kernels that have been steamed, dried, and cracked; cooks quickly and is used in tabbouleh and pilafs. |
| Bulgur (Cracked Wheat) | Wheat kernels that have been steamed, dried, and cracked; cooks quickly and is used in tabbouleh and pilafs. |
| Cake Flour | A very low-protein, finely milled wheat flour; used for tender baked goods like cakes and sponges. |
| Cake Flour | A very low-protein, finely milled wheat flour; used for tender baked goods like cakes and sponges. |
| Cake Flour | A very low-protein, finely milled wheat flour; used for tender baked goods like cakes and sponges. |
| Cake Flour | A very low-protein, finely milled wheat flour; used for tender baked goods like cakes and sponges. |
| Canary Seed Flour | Hulled canary seed ground into a gluten-free flour, used in special dietary baked goods. |
| Canary Seed Flour | Hulled canary seed ground into a gluten-free flour, used in special dietary baked goods. |
| Cooked Wheat Berries | Whole wheat berries prepared by soaking and cooking in water until soft and chewy. |
| Cooked Wheat Berries | Whole wheat berries prepared by soaking and cooking in water until soft and chewy. |
| Cracked Wheat (Bulgur) | Wheat kernels that have been parboiled, dried, and cracked; used in dishes like tabbouleh. |
| Cracked Wheat (Bulgur) | Wheat kernels that have been parboiled, dried, and cracked; used in dishes like tabbouleh. |
| Cracked Wheat (Bulgur) | Wheat kernels that have been parboiled, dried, and cracked; used in dishes like tabbouleh. |
| Cracked Wheat (Bulgur) | Wheat kernels that have been parboiled, dried, and cracked; used in dishes like tabbouleh. |
| Dark Rye Flour | Rye flour that contains a higher percentage of the bran, giving it a darker color and more intense flavor. |
| Dark Rye Flour | Rye flour that contains a higher percentage of the bran, giving it a darker color and more intense flavor. |
| Durum Wheat | A very hard, high-protein wheat; primarily used for pasta and couscous. |
| Durum Wheat | A very hard, high-protein wheat; primarily used for pasta and couscous. |
| Durum Wheat | A very hard, high-protein wheat; primarily used for pasta and couscous. |
| Durum Wheat | A high-protein, hard wheat species; primarily used for making semolina and pasta. |
| Durum Wheat | A very hard, high-protein wheat; primarily used for pasta and couscous. |
| Durum Wheat (Semolina) | A high-protein, hard wheat species; primarily used for making semolina and pasta. |
| Einkorn Flour (Whole Grain) | Whole Einkorn kernels ground into flour; valued for its simple gluten structure and delicate flavor. |
| Einkorn Flour (Whole Grain) | Whole Einkorn kernels ground into flour; valued for its simple gluten structure and delicate flavor. |
| Emmer Flour (Whole Grain) | Whole Emmer kernels ground into flour, used for baking with a slightly sweet and nutty profile. |
| Emmer Flour (Whole Grain) | Whole Emmer kernels ground into flour, used for baking with a slightly sweet and nutty profile. |
| Enriched All-Purpose Flour | White flour that has had vitamins (like B vitamins) and minerals (like iron) added back after processing. |
| Enriched All-Purpose Flour | White flour that has had vitamins (like B vitamins) and minerals (like iron) added back after processing. |
| Farina (Cream of Wheat) | A type of hot cereal made from the milled endosperm of wheat (semolina); marketed under the name Cream of Wheat. |
| Farina (Cream of Wheat) | A type of hot cereal made from the milled endosperm of wheat (semolina); marketed under the name Cream of Wheat. |
| Fonio Flour | Ground fonio grain, used for gluten-free baking and thickening. |
| Fonio Flour | Ground fonio grain, used for gluten-free baking and thickening. |
| Freekeh Flour | Ground freekeh, resulting in a flour with a distinctive smoky aroma, used in specialty breads and baked goods. |
| Freekeh Flour | Ground freekeh, resulting in a flour with a distinctive smoky aroma, used in specialty breads and baked goods. |
| Hard Red Spring Wheat | The highest-protein wheat, used for premium bakery products. |
| Hard Red Spring Wheat | The highest-protein wheat, used for premium bakery products. |
| Hard Red Spring Wheat | The highest-protein wheat, used for premium bakery products. |
| Hard Red Spring Wheat | The highest-protein wheat, used for premium bakery products. |
| Hard Red Winter Wheat | A high-protein, strong gluten wheat used for baking yeast breads. |
| Hard Red Winter Wheat | A high-protein, strong gluten wheat used for baking yeast breads. |
| Hard Red Winter Wheat | A high-protein wheat class used for all-purpose bread flour. |
| Hard Red Winter Wheat | A high-protein, strong gluten wheat used for baking yeast breads. |
| Hard Red Winter Wheat | A high-protein, strong gluten wheat used for baking yeast breads. |
| Hard White Wheat | A hard-grained wheat with a light color; used for bread and Asian noodles. |
| Hard White Wheat | A hard-grained wheat with a light color; used for bread and Asian noodles. |
| Hard White Wheat | A hard-grained wheat with a light color; used for bread and Asian noodles. |
| Hard White Wheat | A hard-grained wheat with a light color; used for bread and Asian noodles. |
| Kamut Flour (Whole Grain) | Whole Khorasan wheat kernels ground into flour; known for its high protein and rich, buttery flavor. |
| Kamut Flour (Whole Grain) | Whole Khorasan wheat kernels ground into flour; known for its high protein and rich, buttery flavor. |
| Light Rye Flour | Rye flour that has had most of the bran removed, resulting in a lighter color and milder flavor. |
| Light Rye Flour | Rye flour that has had most of the bran removed, resulting in a lighter color and milder flavor. |
| Pastry Flour | Lower in protein than all-purpose flour but higher than cake flour; ideal for pies, tarts, and biscuits. |
| Pastry Flour | Lower in protein than all-purpose flour but higher than cake flour; ideal for pies, tarts, and biscuits. |
| Pastry Flour | Lower in protein than all-purpose flour but higher than cake flour; ideal for pies, tarts, and biscuits. |
| Pastry Flour | Lower in protein than all-purpose flour but higher than cake flour; ideal for pies, tarts, and biscuits. |
| Prepared Farina (Cream of Wheat, Milk) | Farina cereal prepared by cooking with milk. |
| Prepared Farina (Cream of Wheat, Milk) | Farina cereal prepared by cooking with milk. |
| Prepared Farina (Cream of Wheat, Water) | Farina cereal prepared by cooking with water. |
| Prepared Farina (Cream of Wheat, Water) | Farina cereal prepared by cooking with water. |
| Pumpernickel Flour (Whole Rye) | Coarsely ground whole rye grain, used for making dark, dense pumpernickel bread. |
| Pumpernickel Flour (Whole Rye) | Coarsely ground whole rye grain, used for making dark, dense pumpernickel bread. |
| Red Fife Wheat | A heritage variety of red spring wheat, known for its good baking qualities and complex flavor. |
| Red Fife Wheat | A heritage variety of red spring wheat, known for its good baking qualities and complex flavor. |
| Red Fife Wheat | A heritage variety of red spring wheat, known for its good baking qualities and complex flavor. |
| Red Fife Wheat | A heritage variety of red spring wheat, known for its good baking qualities and complex flavor. |
| Rye Berries (Whole Rye) | The whole rye kernel with only the hull removed; used as a whole grain in side dishes or salads. |
| Rye Berries (Whole Rye) | The whole rye kernel with only the hull removed; used as a whole grain in side dishes or salads. |
| Rye Flakes (Rolled) | Rye grain that has been steamed and pressed into flakes; used for hot breakfast cereal or added to baked goods. |
| Rye Flakes (Rolled) | Rye grain that has been steamed and pressed into flakes; used for hot breakfast cereal or added to baked goods. |
| Rye Meal | Coarsely ground rye grain, used in heavy, rustic breads. |
| Rye Meal | Coarsely ground rye grain, used in heavy, rustic breads. |
| Self-Rising Flour | All-purpose flour that has had leavening agent (baking powder) and salt added. |
| Self-Rising Flour | All-purpose flour that has had leavening agent (baking powder) and salt added. |
| Self-Rising Flour | All-purpose flour that has had leavening agent (baking powder) and salt added. |
| Self-Rising Flour | All-purpose flour that has had leavening agent (baking powder) and salt added. |
| Semolina (Durum) | Coarse, purified middlings of durum wheat; primarily used for making pasta. |
| Semolina (Durum) | Coarse, purified middlings of durum wheat; primarily used for making pasta. |
| Semolina (Durum) | Coarse, purified middlings of durum wheat; primarily used for making pasta. |
| Semolina (Durum) | Coarse, purified middlings of durum wheat; primarily used for making pasta. |
| Semolina Pasta (Cooked) | Pasta made from durum wheat semolina, cooked and ready to eat. |
| Semolina Pasta (Cooked) | Pasta made from durum wheat semolina, cooked and ready to eat. |
| Soft Red Winter Wheat | A low-protein wheat with weak gluten; used for cookies, crackers, and pastries. |
| Soft Red Winter Wheat | A low-protein wheat with weak gluten; used for cookies, crackers, and pastries. |
| Soft Red Winter Wheat | A low-protein wheat with weak gluten; used for cookies, crackers, and pastries. |
| Soft Red Winter Wheat | A low-protein wheat with weak gluten; used for cookies, crackers, and pastries. |
| Soft White Wheat | A low-protein wheat with a soft endosperm; used for flatbreads, cakes, and noodles. |
| Soft White Wheat | A low-protein wheat class used for cakes, cookies, and pastries. |
| Soft White Wheat | A low-protein wheat with a soft endosperm; used for flatbreads, cakes, and noodles. |
| Soft White Wheat | A low-protein wheat with a soft endosperm; used for flatbreads, cakes, and noodles. |
| Soft White Wheat | A low-protein wheat with a soft endosperm; used for flatbreads, cakes, and noodles. |
| Spelt (Dinkel Wheat) | An ancient wheat species (Triticum spelta) with a slightly nutty flavor; used as a whole grain or ground into flour. |
| Spelt (Dinkel Wheat) | An ancient wheat species (Triticum spelta) with a slightly nutty flavor; used as a whole grain or ground into flour. |
| Spelt Flakes (Rolled) | Spelt kernels that have been steamed and pressed into flakes; used for hot breakfast cereal or added to muesli. |
| Spelt Flakes (Rolled) | Spelt kernels that have been steamed and pressed into flakes; used for hot breakfast cereal or added to muesli. |
| Spelt Flour (Whole Grain) | Whole Spelt kernels ground into flour; often used as an alternative to whole wheat flour. |
| Spelt Flour (Whole Grain) | Whole Spelt kernels ground into flour; often used as an alternative to whole wheat flour. |
| Spelt Pasta (Cooked) | Pasta made from spelt flour, cooked and ready to eat. |
| Spelt Pasta (Cooked) | Pasta made from spelt flour, cooked and ready to eat. |
| Teff Grain (Whole) | The whole, tiny teff grain, used in place of rice or couscous. |
| Teff Grain (Whole) | The whole, tiny teff grain, used in place of rice or couscous. |
| Triticale Flour (Whole Grain) | The entire triticale kernel ground into flour; adds protein and a nutty flavor to baked goods. |
| Triticale Flour (Whole Grain) | The entire triticale kernel ground into flour; adds protein and a nutty flavor to baked goods. |
| Turkey Red Wheat | A traditional variety of hard red winter wheat, known for its robust flavor and widespread use in early American bread baking. |
| Turkey Red Wheat | A traditional variety of hard red winter wheat, known for its robust flavor and widespread use in early American bread baking. |
| Turkey Red Wheat | A traditional variety of hard red winter wheat, known for its robust flavor and widespread use in early American bread baking. |
| Turkey Red Wheat | A traditional variety of hard red winter wheat, known for its robust flavor and widespread use in early American bread baking. |
| Unenriched All-Purpose Flour | White flour that has not had vitamins and minerals added back after processing. |
| Unenriched All-Purpose Flour | White flour that has not had vitamins and minerals added back after processing. |
| Wheat Berries | The whole, unprocessed kernels of the wheat plant (bran, germ, and endosperm); used as a whole grain in pilafs. |
| Wheat Berry | The whole, unprocessed kernel of wheat, including the bran, germ, and endosperm; often used in pilafs and salads. |
| Wheat Bran | The outer layer of the wheat kernel; very high in insoluble fiber and used as a supplement. |
| Wheat Bran | The outer layer of the wheat kernel; very high in insoluble fiber and used as a supplement. |
| Wheat Bran | The outer layer of the wheat kernel; very high in insoluble fiber and used as a supplement. |
| Wheat Bran | The outer layer of the wheat kernel; very high in insoluble fiber and used as a supplement. |
| Wheat Germ | The embryo of the wheat kernel; rich in nutrients and used as a supplement or additive to baked goods. |
| Wheat Germ | The embryo of the wheat kernel; rich in nutrients and used as a supplement or additive to baked goods. |
| Wheat Germ | The embryo of the wheat kernel; rich in nutrients and used as a supplement or additive to baked goods. |
| Wheat Germ | The embryo of the wheat kernel; rich in nutrients and used as a supplement or additive to baked goods. |
| Wheat Gluten (Vital Wheat Gluten) | The protein extracted from wheat flour; used to increase the protein content and elasticity of doughs. |
| Wheat Gluten (Vital Wheat Gluten) | The protein extracted from wheat flour; used to increase the protein content and elasticity of doughs. |
| Wheat Groat | Wheat is a group of wild and domesticated grasses of the genus Triticum. They are cultivated for their cereal grains, which are staple foods around the world. Well-known wheat species and hybrids include the most widely grown common wheat, spelt, durum, emmer, einkorn, and Khorasan or Kamut. The archaeological record suggests that wheat was first cultivated in the regions of the Fertile Crescent around 9600 BC. |
| Wheat Starch | Starch extracted from wheat flour, used as a thickener or in gluten-free applications (after gluten removal). |
| Wheat Starch | Starch extracted from wheat flour, used as a thickener or in gluten-free applications (after gluten removal). |
| White All-Purpose Flour (Bleached) | A highly refined wheat flour with a mild, uniform flavor; treated to lighten its color. |
| White All-Purpose Flour (Bleached) | A highly refined wheat flour with a mild, uniform flavor; treated to lighten its color. |
| White All-Purpose Flour (Bleached) | A highly refined wheat flour with a mild, uniform flavor; treated to lighten its color. |
| White All-Purpose Flour (Bleached) | A highly refined wheat flour with a mild, uniform flavor; treated to lighten its color. |
| White All-Purpose Flour (Unbleached) | A highly refined wheat flour allowed to whiten naturally over time; preferred for its slightly superior baking properties. |
| White All-Purpose Flour (Unbleached) | A highly refined wheat flour allowed to whiten naturally over time; preferred for its slightly superior baking properties. |
| White All-Purpose Flour (Unbleached) | A highly refined wheat flour allowed to whiten naturally over time; preferred for its slightly superior baking properties. |
| White All-Purpose Flour (Unbleached) | A highly refined wheat flour allowed to whiten naturally over time; preferred for its slightly superior baking properties. |
| White Spelt | Spelt grain that has been fully hulled and refined into a white flour, similar to white wheat flour but with the Spelt nutritional and flavor profile. |
| White Spelt | Spelt grain that has been fully hulled and refined into a white flour, similar to white wheat flour but with the Spelt nutritional and flavor profile. |
| White Spelt | Spelt grain that has been fully hulled and refined into a white flour, similar to white wheat flour but with the Spelt nutritional and flavor profile. |
| White Spelt | Spelt grain that has been fully hulled and refined into a white flour, similar to white wheat flour but with the Spelt nutritional and flavor profile. |
| Whole Wheat Berries | The entire wheat kernel with only the inedible hull removed; used as a whole grain side dish or in salads. |
| Whole Wheat Berries | The entire wheat kernel with only the inedible hull removed; used as a whole grain side dish or in salads. |
| Whole Wheat Berries | The entire wheat kernel with only the inedible hull removed; used as a whole grain side dish or in salads. |
| Whole Wheat Berries | The entire wheat kernel with only the inedible hull removed; used as a whole grain side dish or in salads. |
| Whole Wheat Flour | Flour made from the entire wheat kernel (bran, germ, and endosperm); results in denser baked goods. |
| Whole Wheat Flour | Flour made from the entire wheat kernel (bran, germ, and endosperm); results in denser baked goods. |
| Whole Wheat Flour | Flour made from the entire wheat kernel (bran, germ, and endosperm); results in denser baked goods. |
| Whole Wheat Flour | Flour made from the entire wheat kernel (bran, germ, and endosperm); results in denser baked goods. |
| Whole Wheat Pasta (Cooked) | Pasta made from whole wheat flour, cooked and ready to eat. |
| Whole Wheat Pasta (Cooked) | Pasta made from whole wheat flour, cooked and ready to eat. |