I love this characterization by Donna Miller, owner of Millers Grain House:
"To sum up - color is a choice for taste and look, while hard or soft is a choice for type of recipe."
Ways to Use Wheat:
BERRIES: Wheat is boiled to resemble rice. Term is also used to describe the uncooked kernel.
BULGAR: Wheat has been parboiled, dried, debranned, and ground to make it fast to cook.
CRACKED: Wheat that is milled at a very coarse setting or is just "cracked. Is good for use in hot cereals.
GLUTEN: The protein found in wheat. You can buy/make gluten.
SPROUTS: When wheat is planted and watered as seeds.
Other Kinds of Wheat:
DURUM: Used to make pasta flour.
It is important that wheat be clean at storage. Oxygen absorbers help keep pests at bay. These can be used in #10 cans, PETE bottles and Mylar bags. A dry ice treatment can be used to clean the wheat if you live in a very dry climate and are repackaging into buckets. Keep wheat in a dry, cool area for an optimum storage life.
About 1 in 100 people has an allergy to the protein in wheat. All forms of wheat have this protein present. So test it out on your family before you buy a lot.
Don't pass up storing wheat just because you don't have a grinder. As you can see from the definitions, there are many other ways to use wheat. I'll be doing a post on grinders soon.