To make your own bulgar wheat, you need:
- A grain grinder
Boil the wheat in water for about an hour, until it is
fully plumped and chewable. Make sure there is always
plenty of water in the pot, so the wheat doesn’t scorch.
Drain the water, but save it. I use it as liquid to make bread. You could also use it as a stock for a vegan soup. It freezes well.
Dehydrate the wheat. You can use a regular food dehydrator, or you can dehydrate it in your oven. Set the oven at 175, and stir it every hour or so until it is dry. If you have a convection oven, run the fan and it will dehydrate faster.
Use a wheat grinder to crack it in pieces, to the consistency of a cracked wheat cereal. You will inevitably end up with some flour. Sift that out and you have Cream of Bulgar Wheat. You can also grind the dehydrated wheat to the consistency of flour and this also gives you Cream of Bulgar Wheat. You can probably use a food processor to do this, but I have always used a grinder, so I don’t know the procedure for doing that.