Bulgur and cracked wheat are not the same thing.
Americans have become used to using regular white and whole wheat for baking products like breads, cookies and cakes. They often don't realize there are wheat alternatives. Both bulgur and cracked wheat offer good nutrition and taste. Add this to my Recipe Box.
Not the Same
Many confuse bulgur and cracked wheat, yet they are not the same product. Both are wheat derivatives and both are good sources of vitamins and minerals as well as fiber. The difference comes in preparation. Bulgur is the result when the wheat berry is cooked or steamed before being crushed. Cracked wheat, on the other hand, results from crushing the wheat berry in the raw stage. Often even those who sell the products sometimes confuse the two.
Bulgur
According to The Epicurean Table, "Kernels of whole wheat are steamed, dried and then crushed to make bulgur. The process involved to make bulgur is what gives it a fine, nutty flavor." Use of bulgur goes back over 4,000 years to the Hebrews, Babylonians and others. Bulgur can be stored for long periods of time.
Cracked Wheat
Cracked wheat is less tender and less expensive than bulgur because it is processed less. Cracked wheat is not precooked before being crushed into coarse, medium and fine textures. Cracked wheat is used for cereal and in baking to add texture, crunch and added nutrition.
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