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From comment to answer: The starch and protein (e.g. gluten) content and composition of each grain types are different, even between different wheat types. For example, most wheat types of middle ages in Europe did not contain enough gluten and were not suitable to prepare bread! Wheat was often eaten cooked as polente or with water similar way as outmeal, ...


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Wheat has often been eaten boiled whole or cracked, whether called bulgar or frumenty/frumentee. Frumenty was a common street-peddlar food in Western Europe up into the 1800s. (Hale, Horizon History of Eating and Drinking) I'm used to eating mochi rice as boiled or baked dumplings or cakes. There's rice noodles, too, all very traditional. So it's not ...



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