RMY Bulgur Wheat, How to Cook Bulgur Wheat? Is Bulgur Wheat Gluten Free?

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Bulgur wheat is a cracked wheat made by blanching groats (the hulled kernels of the grains) which are then crushed into smaller fragments. It’s commonly used in Middle Eastern dishes such as stews and salads (like tabbouleh), or simmered in milk for a pudding or porridge.

Q: Is bulgur wheat gluten free? 

Bulgur wheat is not gluten-free, and should be avoided by those who follow a gluten-free diet. Brown rice is the most similar gluten-free substitute, and quinoa would also work (though it tastes quite different).

Q: How long does it take to cook? 

Cooking bulgur wheat doesn’t take much time at all. Coarse bulgur will need to boil in water or broth on the stove for 12 minutes or so, until it’s tender and all the liquid is absorbed. You should then let it stand for 10 minutes, covered and undisturbed, for perfectly fluffy, tender bulgur with a pleasant chewy texture.

Fine bulgur wheat doesn’t need to be cooked at all, and can be soaked in hot water in a heat-safe bowl for 10 to 15 minutes.

Q:What is the ratio of water to bulgur? 

The ratio of water to grain is what makes a big difference in cooking. For tender coarse bulgur so that it is perfectly tender and fluffy. To cook 1 cup of dry coarse bulgur wheat, you’ll need 1 ½ cups of liquid. per cup of dry bulgur. Water, chicken broth, or vegetable broth are my favorite liquids for cooking bulgur.

To soak 1 cup of fine bulgur, you’ll need 2 cups of liquid (remember, you do not need to cook fine bulgur for things like tabouli, you simply soak it until it is tender and fluffy). Double the amount of hot liquid for every cup of dry bulgur.

bulgur, also called bulgur wheat, cereal food made of wheat groats that have been parboiled, dried, and ground. Commercial bulgur is usually made from durum wheat, though other wheat species can be used. Bulgur has a nutty flavour and can be served as a side dish, similar to rice or couscous, and is often used in baked goods, pilafs, and soups. As a whole-wheat product, bulgur is a good source of dietary fibre, protein, iron, and vitamin B6 and contains gluten.