Cooking Tips: Using wheat germ

Wheat germ, though not a flour, is often used in place of part of the flour in recipes for flavor and fiber. Protein, vitamins, minerals, and polyunsaturated fats are concentrated in the germ of grain kernels. Wheat germ, preferably toasted, can be used in place of up to 1/3 of the flour in a recipe.

Submitted by: ChefMom

University of Nebraska Cooperative Extension

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