When you're baking cookies, muffins and breads, you can use wheat germ to replace up to 1/2 cup of flour. You can also use it as a topping for cobblers and pies or as a breading for fish. It's good to note that because our wheat germ is milled from wheat kernels, it does contain gluten.
The most nutritious part of the wheat berry is isolated to offer numerous vitamins and protein.
The Heart of the Wheat Kernel
Wheat germ is the heart of the wheat kernel and has a delicious, nutty flavor. Use wheat germ in baked goods like cookies, muffins and bread, as breading for chicken and fish, and in meatballs and meatloaf.
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