Skip to content

Is Bulgur Gluten Free

Many people are looking for Is bulgur gluten free and seem to be reading food labels, but still have no clue what gluten is. This is increasing the number of people being diagnosed with celiac disease or non-celiac gluten sensitivity. This is a blog about Is bulgur gluten free, whether you have a food allergy or intolerance, or just want to find healthier alternatives

Unfortunately bulgur is not gluten-free. Bulgur is a cereal made from wheat, so if you have celiac disease, you need to avoid bulgur.

What is bulgur

Bulgur is a form of wheat that has been parboiled, dried and cracked. It is used in the cuisines of many countries, but especially in the Middle East and Mediterranean region.

Bulgur is made from whole grain wheat and cracked wheat kernels, which are boiled until soft, dried and then crushed into small pieces. Bulgur can be cooked directly in boiling water for about 10 minutes until tender, or added to soups, stews or salads.

It has a mild flavor and chewy texture that make it a versatile addition to all kinds of dishes from pilafs to stuffing to salads.

Is bulgur gluten free

Bulgur is a form of cracked, cooked wheat that is often used in Mediterranean and Middle Eastern cuisines. It is made from wheat berries that have been boiled, steamed and dried. Bulgur has a slightly nutty flavor, but it does not contain gluten and is safe for people with celiac disease or other forms of gluten intolerance.

Bulgur is commonly used in pilafs, soups and salads. It can also be eaten as a side dish or served as part of an appetizer plate. Bulgur can be prepared in advance and stored for several days in the refrigerator or freezer until needed.

People who are allergic to wheat should consult their doctor before eating bulgur because it may contain traces of gluten from the wheat berry.

Nutrition of bulgur

Bulgur is made from wheat that has been steamed, dried and crushed. It is a nutritious option for those who are following a gluten-free diet. Bulgur is rich in protein and fiber, as well as vitamins and minerals. The grain makes an excellent side dish or can be added to soups and salads.

Nutrition Facts

  • One serving of bulgur contains:
  • Calories: 165
  • Protein: 7 grams
  • Carbohydrates: 38 grams
  • Fiber: 6 grams

Other names of bulgur

Bulgur is often used as a substitute for rice or other grains because it cooks quickly and absorbs other flavors easily. It can also be used in place of breadcrumbs to make meatballs or patties.

In addition to bulgher wheat (a different strain), there are several other names for this product:

  • Cracked wheat – This is another name for bulgur that isn’t technically correct since bulgur isn’t cracked while it’s growing like wheat berries are. However, the name persists because bulgur has been traditionally broken into small pieces before being packaged and sold commercially since at least the 19th century.
  • Kibbeh nayyeh – This Arabic term means “finely ground cooked wheat.” It’s made by soaking cracked wheat until soft then grinding it with warm water until smooth and thickened (like porridge). The mixture is seasoned with salt

You can find gluten-free bulgur made from sorghum

Bulgur is a Middle Eastern food made from wheat that has been parboiled, dried and crushed. Bulgur is often used in pilaf dishes and salads.

Bulgur is gluten-free if it’s made from wheat that hasn’t been contaminated with gluten during processing. You can find bulgur made from sorghum and other gluten-free grains in most grocery stores.

You can also make your own gluten-free bulgur by soaking regular bulgur in water overnight, rinsing it well and then cooking it in boiling water until tender (about 15 minutes).

Bulgur is not gluten free, but there are other ways to eat it

Bulgur is a general term for cracked wheat that has been boiled and dried. It’s often used in pilafs and soups, but you may also find it as a side dish.

The problem with bulgur comes from the processing. The wheat berries are boiled and dried before being cracked, which means there’s a chance for cross-contamination with other grains or food products at some point during production.

However, if you’re looking for an alternative to pasta or rice, you might have success with bulgur that’s labeled “certified gluten free.” This means the manufacturer has tested their product and determined that it contains less than 20 parts per million of gluten the limit set by Health Canada and they have documentation to prove it.

Yes, bulgur has gluten and is not healthy for people who have celiac disease. But everyone else can use it in a little moderation

Bulgur is a type of wheat that has been parboiled, dried and cracked. It is often used in Middle Eastern dishes such as tabbouleh. Bulgur is made from wheat berries that have been steamed, dried and crushed. Its texture is similar to that of couscous and it can be used in place of pasta or rice in many recipes.

Bulgur isn’t gluten-free and should be avoided by those who suffer from celiac disease or non-celiac sensitivity to gluten

Bulgur is a high-fiber wheat product made from partially cooked and dried cracked wheat. It’s most commonly used in Middle Eastern and Mediterranean cuisines as a side dish or in soups and salads. Bulgur can be made from wheat berries, durum semolina or other types of wheat.

All types of bulgur contain gluten, which makes it unsuitable for those with celiac disease or non-celiac gluten sensitivity. In addition, the grains are frequently processed alongside other products containing wheat and barley.


Bulgur is unprocessed and often made from wheat. It is used as a cereal grain for people who avoid common grains like wheat, barley, and rye. It is a good source of many nutrients, contains the same amount of protein as other whole grains and can be used as an alternative to rice, couscous and pasta.