Any recipe on this site listed as gluten free is wheat free as well. We only include packaged products in our recipes if we have found a wheat and gluten free version made in a plant that follows preventative cross contamination processes or does not produce the allergen, and states that on the package or website.
Do not cook or serve any dishes that contain wheat in a highly allergic home or when a highly allergic person is present, no matter how well labeled or out of reach. Discuss how to handle food preparation in advance with any guest who has a serious allergy.
For more information on avoiding wheat, click here.
Wheat germ is the tiny section of a kernel of wheat whose purpose is to sprout into a new plant. It is overflowing with vitamins, minerals, protein, and fiber, and it imparts a nutty flavor and crunchy texture to food. Yet, it is often milled out of flour and other wheat products because of its perishability. It is sold on its own, toasted, and should be refrigerated after opening. Use it in baking, as a breading, sprinkled on cereal, or in ground meat recipes. One tried and true brand is Kretchmer.
The hulled kernel of the wheat, comprising all of its layers: endosperm, germ and bran. Tan to brown in color, wheatberries are used in salads, baked goods, side dishes, soups and desserts.
White chocolate does not contain true cocoa beans; instead, it contains the cocoa solids that are extracted from the beans. These solids are then mixed with vanilla, milk products, sugar, and lecithin. White chocolate must contain at least 20 percent cocoa butter, 14 percent milk solids, 3.5% butterfat, and no more than 55% sugar.
WHITE WHOLE-WHEAT FLOUR
White whole-wheat flour is a whole-grain flour made from a variety of wheat—white wheat— that has a light-colored bran husk. The light color of the bran indicates that there are fewer strong-tasting tannins, compounds that, in wheat flour, can cause an unpleasant taste. White whole-wheat flour has a milder flavor than regular whole-wheat flour, even though it includes the outer bran husk.
Whole grains contain all of the nutritional parts of a grain. The grain can be processed, but it must retain all parts of the original kernel. Whole grains are more healthful than refined grains, since nutrients have not been lost in the refining process. For more information on whole grains, click here.
WHOLE WHEAT FLOUR
Whole wheat flour is made by grinding the entire kernel of wheat. It has more texture, protein, and fiber than white flour. Whole wheat flour is generally used for baking, and has more nutritional value than refined white flour. It has a shorter shelf life than other forms of flour. Whole wheat flour can be bought at most major supermarkets, baking or health specialty stores, online from vendors like King Arthur Flour and Bob’s Red Mill. For more information on whole wheat flour, click here.
Wild rice is not actually a rice at all, but a species of marsh grass native to Great Lakes region of the U.S. Once a staple of the region’s Native American tribes, who gathered it in their canoes, it is now cultivated in various parts of North America. This dark brown “rice” is prized for its nutty flavor and distinctly chewy texture.
A wok is large frying pan that is used predominantly in Asian cooking. It has high sloping sides, handles, and a lid, making it suitable for cooking stir fries. Woks are usually used on very high heat, so that food cooks quickly.