It's a finely granulated cereal made from hard wheat. The farina is produced by gently cracking the grain and then air purifying to remove most of the lighter-weight bran particles from the heavier endosperm. This creates a creamy, sweet tasting porridge also known as cream of wheat.

Farina is a versatile grain, making it a great pantry staple. Consider using farina for a variety of baking recipes, such as muffins, breads, and desserts. For many baking recipes, you can substitute half the flour for farina.

Cream of Wheat is a branded type of farina made from the wheat endosperm. But unlike germade, Cream of Wheat contains additional ingredients like salt and guar gum. This product is a hot breakfast cereal and a common alternative to oat-based breakfast items like oatmeal.

Cream of Wheat began as breakfast porridge developed by head flour miller Tom Amidon at the Grand Forks Diamond Milling Company in 1893. He fed the product, made from farina (the whitest part of the wheat), to his family.