Grains & Rice

Flaked Wheat

Steamed, rolled wheat flakes for porridge, baking, and brewing body.

Flaked wheat is wheat that has been steamed and rolled into flat flakes. It cooks faster than whole berries and is used in porridge, muesli, and multigrain breads. In brewing it adds protein for foam stability and a fuller mouthfeel.

Flaked wheat is produced by steaming wheat berries until the kernels become pliable, then passing them through rollers that flatten them into thin flakes before drying. This process partially gelatinizes the starches, making the flakes more readily digestible and faster to cook than whole wheat berries. The result is a versatile, mild-flavored ingredient that adds texture and nutritional value to both food and beer.

In the kitchen, flaked wheat provides a wholesome, slightly nutty flavor and chewy texture that works equally well in breakfast porridges, granolas, and baked goods. Unlike wheat flour, the flakes retain their structural integrity, giving breads and crackers a satisfying crunch and some textural variety. However, using more than a small proportion in bread can result in a denser crumb and a gummier texture due to the bran fragments interfering with gluten development.

For brewers, flaked wheat is a workhorse adjunct that contributes body, mouthfeel, and foam retention without adding significant color or strong flavor. It is a staple in wheat beers, session pale ales, and any recipe where a light body is desired. Unlike torrified wheat, flaked wheat requires mashing with enzyme-rich malts to convert its starches into fermentable sugars. Brewers typically source this product in 50-pound bags from agricultural suppliers; the product must be milled with the grain bill and mashed — never added directly to the boil or fermenter.

Measured in: g
Storage: Pantry

Allergens

Gluten

Types & varieties

Red flaked wheat

Most common; mildly sweet, slightly nutty; bolder, more assertive flavor than white

White flaked wheat

Made from white wheat; milder, less assertive flavor and color

Torrified wheat

Steam-puffed under pressure; pre-gelatinized; no mashing required; used in baking and as a brewing adjunct for body

Raw (unmalted) wheat

Unprocessed wheat berries or berries milled without malting; must be cooked or mashed; less common as flakes in brewing

Brewing with Flaked Wheat

Flaked wheat behaves differently from base malts in the mash. Because the starches are only partially gelatinized during processing, they require the sustained temperatures and enzymatic activity of a proper mash to fully convert. This makes flaked wheat an adjunct rather than a base malt — it contributes body and fermentables but cannot stand alone as the basis of a grain bill.

Always include flaked wheat in the mash tun, never the boil or fermenter
Pair with base malts containing active enzymes: 2-row, Pilsner, or Munich work well
Mash at 148–154°F (64–68°C) for 60 minutes to ensure complete starch conversion
Typical usage ranges from 5–30% of the total grain bill
Styles that commonly use flaked wheat include American Wheat Beer, German Weizen, Belgian Witbier, and sessionable pale ales where adjunct body is desired without heavy color or flavor

Common uses

Breakfast porridge and hot cereal, alone or mixed with rolled oatsGranola and cereal bars for texture and nutritionBaking: bread, crackers, cookies, and muesli for texture and nutritional boostBrewing: adds body, mouthfeel, and foam retention to wheat beers, American pale ales, and session alesCoating for fried foods, similar to panko but with a nutty wheat flavor

Tips & pitfalls

In baking, soak flakes in hot liquid for 10–15 minutes before adding to dough to soften and prevent dryness
For brewing, always include flaked wheat in the mash, not the boil — starch must gelatinize and convert during mashing
Do not substitute torrified wheat directly for rolled or flaked wheat in brewing; torrified is pre-gelatinized and behaves differently
Combine with 10–20% malted wheat to ensure adequate enzymatic activity for starch conversion in the mash
Toast lightly in a dry pan before adding to porridge or granola for deeper nutty flavor
When using in bread, limit to 15–20% of flour weight to avoid a dense, gummy crumb
Flaked wheat does not self-convert; always pair with base malts that contain active enzymes (2-row, Pilsner, Munich)
Crack or mill flaked wheat before mashing to improve water absorption and enzyme access

Nutrition

339kcal

Energy

1418 kJ · per 100 g

Where the calories come from

Protein 15%Carbs 79%Fat 6%

Protein

13.7g

27% DV

Carbs

71.1g

26% DV

Fat

2.5g

3% DV

Sodium

2mg

0% DV

Notable micronutrients

Selenium163% DV

Niacin (B3)42% DV

Phosphorus41% DV

Zinc38% DV

Thiamin (B1)35% DV

Magnesium34% DV

Source · USDA FoodData Central · approx. Wheat, durum

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In the shops

Matched grocery products

No matched grocery products for Flaked Wheat yet.

Good to know

Processing: Wheat berries are steamed, then rolled flat and dried into flakes
Source grain: Common wheat (Triticum aestivum), sometimes spelt or durum
Gelatinization temperature: 195–210°F (90–99°C); requires a full mash to convert starches
Brewing yield: Approximately 77–80% extract by weight (fine grind)
Color contribution: 2–3 Lovibond; adds very little grain color to beer
Typical brewing usage: 5–30% of grain bill depending on style and desired body
Storage: Cool, dry place; shelf life 6–12 months; protect from pests and moisture

Substitutes

Rolled oats — Similar texture and function in porridge or baking; not suitable as a brewing substitute due to different starch profile and husk character
Rolled barley — Adds body in brewing but contributes more huskiness and differs in flavor; not a direct substitute in food applications
Torrified wheat — Pre-gelatinized; works in baking without cooking; in brewing, behaves differently from flaked wheat and is not a direct substitute
Steel-cut wheat berries — Must be cooked longer; not a direct substitute for flakes in most applications

Pairs with

HoneyDried fruit (raisins, apricots, dates)Nuts (almonds, walnuts, pecans)Banana YogurtSpices (cinnamon, cardamom, ginger)Cheddar cheese Citrus zest (lemon, orange)

Also called

Rolled Wheat