Best Cream of Wheat Recipe Made with Milled Flour 

Making your own Cream of Wheat hot cereal from fresh-milled wheat berries is a more traditional approach that is great addition to any morning routine. It’s quick to make, warming on a cold morning, and the best way to start your day off right! Milling your fresh wheat berries to make a hot breakfast cereal is so beneficial because it retains more nutrients, including fiber, vitamins, and healthy fats. It’s creamy texture has a richer, fresher flavor, that offers better texture control, and provides lasting energy and fullness. It’s also free from preservatives, making it a healthier and more satisfying choice for a hearty breakfast. 

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What is Cream of Wheat made from?

Cream of Wheat is a brand name of a type of hot breakfast porridge made from wheat germ and endosperm that is finely ground into a form of farina (a type of wheat flour). When making your own fresh milled wheat flour porridge you are getting all three parts of the wheat berry and not just the latter two. In doing so, the nutritional value is so much greater, because all the essential nutrients are located in the bran!

The three main parts of a wheat berry:

1. Bran: The outer layer, which is rich in fiber, b vitamins, and minerals.
2. Endosperm: The starchy inner part, which provides energy and contains carbohydrates. (What all-purpose flour is made of!)
3. Germ: The nutrient-rich embryo that can sprout into a new plant, containing healthy fats, proteins, and also b vitamins among other beneficial vitamins.

What did people eat before cream of wheat was invented?

Before Cream of Wheat was invented, people primarily ate a variety of grain-based porridges and cereals made from locally available grains. The concept of porridge-like dishes has been around for thousands of years, with different cultures preparing them using different grains, depending on what was available in their regions.

Here are some common foods people ate prior to the invention of Cream of Wheat (which was first introduced in 1893):

1. Oatmeal (Oats)

• Oats were one of the most common grains used to make porridge in many cultures, especially in Europe and North America. Oats were often ground into coarse meal or rolled oats and cooked with water or milk.

2. Cornmeal Mush (Cornmeal)

• In the Americas, cornmeal mush was a staple food made by boiling cornmeal with water or milk. It could be served savory or sweet, often topped with butter, sugar, or syrup.

3. Rice Porridge (Rice)

• Rice porridge was popular in many parts of the world, particularly in Asia. It could be served sweet with sugar and fruit, or savory with meats and vegetables. This dish is still enjoyed today in countries like China, Japan, and Korea.

4. Barley Porridge (Barley)

• Barley was another common grain used for making porridge in ancient times. It was a staple in many medieval European diets, often cooked with water or milk and flavored with honey or fruit.

5. Wheat Porridge (Wheat or Whole Grains)

• People have been eating wheat-based porridge for millennia. In ancient times, people would use whole wheat berries (unrefined) or cracked wheat, and cook them into a thick porridge-like dish. Whole grain wheat or wheat berries are less refined than the farina used in Cream of Wheat.

6. Millet and Rye Porridge (Millet, Rye)

• In regions where millet and rye were abundant, porridge made from these grains was a common dish. Millet porridge was especially common in parts of Africa and Asia, while rye was often used in colder European climates.

7. Buckwheat Porridge (Buckwheat)

• Buckwheat, not technically a grain but a seed, was used to make porridge in many cultures, particularly in Eastern Europe and parts of Asia. Buckwheat was valued for its nutritional benefits and was often cooked into a porridge with milk, butter, and sweeteners.

8. Porridges Made from Legumes or Peas (Legumes)

• In some cultures, legumes such as lentils and peas were ground into flour and used to make savory or sweet porridge-like dishes.

What You Will Need

Small saucepan

Wooden spoon

Ingredients for Basic Cream of Wheat Recipe

• 1/2 cup of whole wheat berries (for milling such as: soft white wheat berries or hard red wheat berries)
• 2 cups whole milk (can substitute with water, or a nut milk such as: almond milk, cashew milk, or coconut milk)
• 1/4 teaspoon of salt (optional)
• Sweetener to taste (sugar, honey, maple syrup)
• Optional toppings: fresh fruit, butter, cinnamon, fruit, nuts, chocolate chips, or brown sugar

Homemade Cream of Wheat Recipe

1. Mill the Wheat Berries:

• If you have a grain mill, grind your wheat berries into coarse flour (also called cracked wheat). For Cream of Wheat, you want a consistency that’s somewhat coarse but still fine enough to cook smoothly. (Too fine will give you gravy!)

• Tip: If you don’t have a grain mill, you can try using a blender or a food processor, but a mill will give you the best texture. (I used a vitamix with a dry container and pulsed it several times until I reached the consistency I liked.)

2. Boil the Liquid:

• In a medium saucepan, bring 2 1/2 cups of water or milk (or a mix of half milk and water) to a full boil.
• Add the salt.

3. Add the Milled Wheat:

• Once your liquid is boiling, slowly stir in 1 cup of freshly milled wheat flour.
• Stir well to prevent clumping.

4. Simmer and Stir:

• Reduce the heat to low and let the mixture simmer, stirring frequently to prevent any lumps from forming.
• The wheat should absorb the liquid and thicken. Continue cooking until it reaches your desired consistency, usually around 5-7 minutes.

5. Sweeten and Flavor:

• Once the mixture has thickened, you can stir in sweeteners like sugar, honey, or maple syrup.
• Add a small pat of butter if you like, and sprinkle some cinnamon for extra flavor.

6. Serve:

• Once your Cream of Wheat porridge is at your preferred thickness, pour it into bowls.
• Top with your favorite toppings and serve! Our favorite way to have this healthy breakfast is with fresh berries and a drizzle of honey!

Tips

• Consistency: If the cream of wheat cereal gets too thick, you can always add more liquid (water or milk) until you get your preferred texture.
• For a creamier texture: Use milk or a combination of milk and water. You can also add a splash of cream at the end for extra richness.
• Storage: If you have leftover porridge, you can store it in an airtight container for up to a week, or freeze it for longer-term storage.
• Reheat: To reheat porridge, place it in a small saucepan on low heat, add a splash of milk or water, stir until desired temperature has been reached. 

Enjoy your fresh and wholesome Cream of Wheat porridge made from freshly milled wheat berries!

Best Cream of Wheat Recipe Made with Milled Flour

Making your own Cream of Wheat hot cereal from fresh-milled wheat berries is a more traditional approach that is great addition to any morning routine. It's quick to make, warming on a cold morning, and the best way to start your day off right!

Print Pin Rate

Course: Breakfast, Side Dish, Snack

Cuisine: American

Keyword: breakfast, cereal, cream, hot, meal, porridge, sugar, wheat

Prep Time: 5 minutes minutes

Cook Time: 9 minutes minutes

Total Time: 14 minutes minutes

Servings: 0

Author: Stephanie

Equipment

• Small saucepan
• Wooden spoon

Ingredients

• 1/2 cup of whole wheat berries for milling such as: soft white wheat berries or hard red wheat berries
• 2 cups whole milk can substitute with water, or a nut milk such as: almond milk, cashew milk, or coconut milk
• 1/4 teaspoon of salt optional
• Sweetener to taste sugar, honey, maple syrup
• Optional toppings: fresh fruit butter, cinnamon, fruit, nuts, chocolate chips, or brown sugar

Instructions

Mill the Wheat Berries:

• If you have a grain mill, grind your wheat berries into coarse flour (also called cracked wheat). For Cream of Wheat, you want a consistency that’s somewhat coarse but still fine enough to cook smoothly. (Too fine will give you gravy!)
• Tip: If you don’t have a grain mill, you can try using a blender or a food processor, but a mill will give you the best texture. (I used a vitamix with a dry container and pulsed it several times until I reached the consistency I liked.)

Boil the Liquid:

• In a medium saucepan, bring 2 1/2 cups of water or milk (or a mix of half milk and water) to a full boil.
• Add the salt.

Add the Milled Wheat:

• Once your liquid is boiling, slowly stir in 1 cup of freshly milled wheat flour.
• Stir well to prevent clumping.

Simmer and Stir:

• Reduce the heat to low and let the mixture simmer, stirring frequently to prevent any lumps from forming.
• The wheat should absorb the liquid and thicken. Continue cooking until it reaches your desired consistency, usually around 5-7 minutes.

Sweeten and Flavor:

• Once the mixture has thickened, you can stir in sweeteners like sugar, honey, or maple syrup.
• Add a small pat of butter if you like, and sprinkle some cinnamon for extra flavor.

Serve:

• Once your Cream of Wheat porridge is at your preferred thickness, pour it into bowls.
• Top with your favorite toppings and serve! Our favorite way to have this healthy breakfast is with fresh berries and a drizzle of honey!

Tips:

• Consistency: If the cream of wheat cereal gets too thick, you can always add more liquid (water or milk) until you get your preferred texture.
• For a creamier texture: Use milk or a combination of milk and water. You can also add a splash of cream at the end for extra richness.
• Storage: If you have leftover porridge, you can store it in an airtight container for up to a week, or freeze it for longer-term storage.
• Reheat: To reheat porridge, place it in a small saucepan on low heat, add a splash of milk or water, stir until desired temperature has been reached.
• Enjoy your fresh and wholesome Cream of Wheat porridge made from freshly milled wheat berries!