Cream of Wheat and farina have the same main ingredient, wheat. However, Cream of Wheat is a brand of farina that has a finer texture than your traditional farina, and also contains other ingredients.
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What's In It
Both Cream of Wheat and farina primarily consist of the endosperm, or seed, of a hard wheat kernel that has been ground into powder form. However, the endosperm in Cream of Wheat is ground more than traditional farina to create a smoother cereal, according to Food.com. In addition, Cream of Wheat also contains wheat germ and disodium phosphate.
As a wheat-based cereal, Cream of Wheat and farina are sources of gluten. You should not eat these cereals if you have celiac disease or an intolerance to gluten.
You can make your Cream of Wheat or farina with either milk or water by boiling them together on the stove until the cereal is tender and thick. According to the makers of Cream of Wheat, the cereal only takes 2 1/2 minutes to make, while traditional farina takes about 10 minutes to make. The disodium phosphate in Cream of Wheat is what makes it cook so quickly.
Make It Great
While original Cream of Wheat and farina are bland cereals, you can dress them up with added ingredients. For example, instead of milk or water, use a plant-based milk such as coconut or almond milk to make your cereal. Then, add dried fruits or nuts for texture. Fresh fruit also makes a healthy and delicious addition to your hot cereal.
Cream of Wheat offers a variety of flavors, including bananas and cream and Cinnabon, as well as a whole grain version. Try these flavors to add variety.
Not Just for Breakfast
Cream of Wheat and farina also work well with savory mix-ins, and make a good option for lunch or dinner.
- Cheese and eggs
- Sausage, peppers and onions
- Shrimp and cream
- Black beans and tomatoes