Wheat

Canada, USA, Europe

Wheat is grown in Africa; in 2009 alone, they produced over 25 million metric tons of it.

No. It's a type of grass.

wheat = el trigo

Oats are naturally gluten free. However, gluten containing grains like wheat, rye and barley could have been grown in fields nearby and come into contact with the oats during harvest or transportation. As the world's leading experts in oat milling, Quaker developed a process to ensure strict standards for Gluten Free are met. Look for Gluten Free labels on packages of Quick Quaker Oats and Instant Quaker Oatmeal: http://www.quakeroats.com/product/hot-cereals/gluten-free-oatmeal.aspx

That would depend on where you live in Texas and what it is you plan on planting. As a rule, it is usually after the last frost of the season. If you are talking about a vegetable or flower garden, most seed packs will give general instructions for when and how to plant.

summer

A grain

Yes, Redbridge beer is made from sorghum, which is a gluten-free grain. There's no wheat in it at all.

Nothing. The wheat has already completed its life cycle, hence the word "mature," so nothing more will grow if the field is irrigated. But it definitely would make a farmer mad because now he can't get into the field to swath or combine his crop because the fields are too wet now!

In addition, if the field is sprinkler irrigated, the kernels on the heads of the wheat can actually become wet enough to sprout, ruining the crop.

Yes but it needs to be balanced with other feed products so they don't get grain poisoning.

If it is properly stored and never exposed to enough moisture for mold to grow, it will never mold.

Yes son/daughter. very delicous wheat

there is a theory that we have modified our wheat over the decades and made a grain more intense and grows more efficiently. This has given rise to celiac disease in our country. More so then say Italy or other countries who have somewhat preserved the grain and don't bastardize it like we do. Some people who are allergic to wheat say they can eat wheat products from Italy. This probably because they are eating pasta and who else doesn't want it from mf Italy. That said; Again, they do not bastardize the grain as we do, so maybe this is more digestible to those who improperly process our over processed form of the grain... It's funny but I've got a few friends who shop at trader Joe's for the pasta and they say they don't have any reaction. (they are not celiac though, nor allergic to gluten)

North Dakota may be leader in spring wheat production.

Kansas is leader in winter wheat production.

No- Psyllium is a member of the plant family Plantaginaceae. It is not related to wheat and does not contain gluten. Psyllium husks are from the outer coating of the psyllium seed, like the bran layer of grains.

Wheat has a more broader and "coarser" seed head than barley, and the tufts/bristles (called awns) are shorter in wheat than barley. Corn or Maize is a much larger cereal grass, with the seeds on a cob enclosed by a sheath. The awns are very floppy and finer than either wheat or corn. Corn can grow up to 10 feet in height whereas barley and wheat only grow up to 4 feet in height.

As far as deciphering individual grains, wheat is darker in colouration than barley. Corn is much different shaped than wheat or barley, having a rounded head as opposed to the sharp oval/diamond shape that wheat and barley have.

70% of Russia's wheat is classified as food grade or milling quality while the other 30% is classified as feed grade

yes

Only on tuesdays

Wheat is a type of plant that belongs to the grass family. It doesn't "eat" in the traditional sense like animals do. Instead, wheat obtains nutrients and energy through photosynthesis, where it converts sunlight, water, and carbon dioxide into sugars to fuel its growth.

They are all types of grain, but they are not the same grain.

It varies a LOT, depending on the composition and the amount of rising that has occurred. A sweet dough is a lot more dense, because sugar is heavy. A whole wheat bread dough is less dense because wheat bran is light. Pie dough contains a lot of lard, which isn't too dense, but it doesn't have any leavening, so it has no air pockets.

You'll need to conduct some experiments with the particular recipe you have in mind, and the degree of rising you achieve in order to get the answer you want.

You might want to look at the Pillsbury refrigerated doughs in the supermarket. With the dough contained in a fixed diameter tube of fixed length, and the weight printed on the label you could determine the density as the product as sold, but the minute you thwack the tube, it immdiately explodes into greater volume and lower density.

Wheat has a seed called a kernel or berry

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