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Recipe: Substitution for Bulgar wheat

Tips and Tricks - Cooking
Hi Katy. You are using Bulgar wheat to give that grainy, nutty texture. If that is what you want you could use couscous, whole wheat (well soaked in milk), just oat bran or wheat bran will give a nutty texture. Even barley - again it would have to be soaked, would be an idea.

Try whatever you like, that is the fun of it.

Cheers
Barb, New Zealand
MsgID: 0217408
Shared by: Barb, NZ
In reply to: ISO: Substitutions for bulgar wheat in a brea...
Board: All Baking at Recipelink.com
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