What is the main ingredient in Cream of Wheat?

January 5, 2026 •

4 min read

Cream of Wheat was first introduced to the American public in 1893 at the World's Columbian Exposition in Chicago, where it quickly became a breakfast favorite. While many have enjoyed its smooth, warm consistency for decades, few know that the main ingredient in Cream of Wheat is farina.

Quick Summary

Cream of Wheat is a popular hot cereal made primarily from farina, which is a finely ground wheat product. It is often enriched with vitamins and minerals, providing a smooth and creamy texture when cooked.

Key Points

Main Ingredient: The primary component of Cream of Wheat is farina, a finely ground wheat product.
Part of the Grain: Farina is made from the wheat endosperm, which is the soft, starchy interior of the wheat kernel after the bran and germ have been removed.
Texture Profile: The refined nature of farina results in Cream of Wheat's signature smooth, creamy consistency, which contrasts with the rustic texture of oatmeal.
Enrichment: Standard Cream of Wheat is fortified with essential nutrients, including iron, folic acid, and B vitamins, to enhance its nutritional value.
Gluten Content: Due to its wheat-based nature, traditional Cream of Wheat contains gluten and is not suitable for individuals with celiac disease or gluten sensitivities.
Preparation: The cereal is cooked by whisking the farina into boiling water or milk, with milk resulting in a creamier texture.
Customization: Its mild flavor makes it a versatile base for both sweet and savory toppings, allowing for a personalized breakfast experience.

Unveiling Farina: The Foundation of Cream of Wheat

At its core, Cream of Wheat is a branded form of farina, a type of finely ground wheat endosperm. The journey from a wheat kernel to a creamy bowl of cereal is a process of refinement that separates the soft, starchy interior from the fibrous outer bran and the germ. This milling process is what gives Cream of Wheat its characteristic smooth texture, distinguishing it from whole-grain porridges that contain more fiber.

The history of this cereal traces back to 1893 at the Diamond Milling Company in Grand Forks, North Dakota. During an economic downturn, an enterprising employee proposed using the "wheat middlings," or the leftover endosperm from flour production, to create a new hot cereal. This innovation saved the company and launched a product that would become a household name. The original product was a simple mixture of farina and salt, cooked with milk or water to form a thick, creamy porridge.

The Manufacturing and Enrichment Process

The production of Cream of Wheat involves several key steps that contribute to its nutritional profile and texture:

Milling: Hard wheat kernels are first cracked and milled to separate the endosperm (the starchy part) from the bran and germ.
Grinding: The endosperm is then ground into very fine, smooth particles known as farina.
Sifting: Sifting is used to ensure a consistent, ultra-fine particle size, which results in the smooth consistency of the cooked cereal.
Enrichment: A significant part of the manufacturing process involves fortifying the farina with essential vitamins and minerals. This process became common in the 20th century to address widespread nutrient deficiencies. The standard Cream of Wheat formula is enriched with nutrients like iron, folic acid, niacin, and other B vitamins. This fortification enhances its nutritional value, especially its iron content, making it a good dietary source of this important mineral.

Nutritional Profile and Dietary Considerations

As a refined grain product, Cream of Wheat offers a different nutritional profile than other hot cereals. While it is lower in fiber due to the removal of the bran and germ, its enrichment makes it a valuable source of specific micronutrients. It provides quick, easily digestible carbohydrates for energy and is naturally low in fat. For those sensitive to gluten, it is important to note that because farina is a wheat product, traditional Cream of Wheat contains gluten and is not suitable for individuals with celiac disease or gluten sensitivities. However, the manufacturer also produces a gluten-free 'Cream of Rice' alternative.

Comparison: Cream of Wheat vs. Other Popular Hot Cereals

To better understand Cream of Wheat, here is a comparison with other common breakfast porridges.


Feature	Cream of Wheat (Farina)	Oatmeal	Grits	Polenta
Base Grain	Wheat	Oats	Corn (hominy)	Cornmeal
Texture	Very smooth and creamy due to fine milling.	Chewier and more rustic, especially steel-cut varieties.	Coarse and granular, a distinctly southern tradition.	Can be smooth or coarse, depending on the grind and cooking method.
Fiber Content	Low, as bran and germ are removed during processing.	High, especially in whole-grain varieties like steel-cut oats.	Low, as hominy is typically degerminated.	Can vary depending on the type of cornmeal used.
Cooking Time	Can be very quick, with instant varieties ready in minutes.	Varies widely, from instant quick-cooking to longer-simmering steel-cut oats.	Longer cooking time is often needed to achieve a creamy texture.	Generally a longer-cooking product, simmered for a richer flavor.
Typical Flavor	Mild, neutral, and slightly sweet. Easily customized.	Nutty, earthy flavor that can be savory or sweet.	Mild, savory, and often served with cheese, butter, or spices.	Savory, with a distinct corn flavor, and can be served firm or soft.
Gluten	Contains gluten.	Gluten-free, though potential for cross-contamination exists.	Gluten-free.	Gluten-free.

Preparing the Perfect Bowl

One of the reasons for Cream of Wheat's enduring popularity is its simple and customizable preparation. It can be prepared in minutes on the stovetop or in the microwave, making it a convenient breakfast choice.

To prepare a classic bowl:

Bring water or milk to a boil in a saucepan. Using milk results in a richer, creamier texture.
Slowly whisk in the farina to prevent lumps, stirring constantly as it thickens.
Reduce heat and simmer for the recommended time, which varies by product (e.g., 1-minute, 2 1/2-minute).
Once thickened, remove from heat and serve.

Common additions for flavor and nutrition:

Sweet: Sugar, maple syrup, brown sugar, honey, or fruit preserves.
Savory: Butter, salt, or cheese, similar to how grits are prepared.
Nutrient-dense: Fresh fruit, nuts, seeds, nut butter, or yogurt can boost fiber, protein, and overall nutrition.

Conclusion: The Simple Wheat Farina

The main ingredient in Cream of Wheat is farina, which is derived from the finely milled endosperm of the wheat kernel. This simple, wheat-based foundation is what gives the cereal its unique smooth and creamy texture. Fortified with essential vitamins and minerals during processing, Cream of Wheat provides a quick and easily digestible source of carbohydrates, making it a versatile and classic breakfast option. While its core ingredient is simple, its history and preparation methods have made it a comforting staple for generations.

For more detailed information on Cream of Wheat and its history, you can refer to the Wikipedia article on the subject.

Frequently Asked Questions

Farina is a cereal food made from the finely milled endosperm of hard wheat kernels. It is the core ingredient in Cream of Wheat and other similar hot cereals.

While similar, the terms can vary. Farina is a type of semolina, but semolina can also refer to a coarser grind of durum wheat used for pasta. Cream of Wheat is specifically made from a finely ground wheat farina.

No, traditional Cream of Wheat is not gluten-free because its main ingredient is wheat. People with celiac disease or gluten sensitivity should avoid it.

The main difference is the source grain and texture. Cream of Wheat is made from finely ground wheat farina for a smooth texture, while grits are made from coarser ground corn (hominy) and have a grittier consistency.

Cream of Wheat is often enriched with vitamins and minerals, notably iron, folic acid, and B vitamins, increasing its nutritional value. However, since it is a refined grain, it is low in fiber compared to whole-grain options like oatmeal.

Yes, you can use milk instead of water to prepare Cream of Wheat. Using milk will result in a richer, creamier taste and consistency.

Instant Cream of Wheat is pre-cooked and dried, allowing it to be prepared by simply adding hot water and stirring. Regular varieties, often labeled 'Original' or 'Quick,' require stovetop cooking for several minutes to achieve the desired consistency.

Some doctors and nutritionists recommend enriched farina as an early food for babies. However, since it contains gluten, parents should consult a pediatrician before introducing it to infants, especially those at risk for gluten sensitivity.