The process of puffing grains was invented by Alexander P. Anderson in 1895. He accidentally caused an explosion in his lab that resulted in puffed rice. Quaker Oats quickly backed this process and so began the puffed grain breakfast cereal industry. Grains like rice, wheat and corn are puffed to make cereals like Rice Krispies, Cheerios, Corn Pops and Puffed Wheat. Puffing wheat at home results in a roasted, chewy kernel. Commercially puffed wheat is done with heavy-duty equipment that puts 200 pounds of pressure into extruded wheat dough.
Pour 1 cup of wheat grains into the popper.
Add 1/4 cup of oil. The grains need moisture to heat up and pop open. The oil gives it moisture and also adds a bit of flavor.
Turn the popper on and let it run until the wheat begins to pop open and it smells like baking bread. The time is different for all poppers and all types of wheat, so just stay close and watch it. Once it cracks open and smells roasted, it is done.
Remove the cracked, roasted wheat and let it cool.
Add the wheat grains to homemade granola or power bars for added nutrition.
Lower the fat by adding less oil. Experiment with your popper to see what amount of oil works best for your tastes.
There has been some research that puffing grains changes the chemical structure and makes it toxic.
Mary Johnson-Gerard began writing professionally in 1975 and expanded to writing online in 2003. She has been published on the Frenzyness Divorce Blog and on Neumind International Pte Ltd. Her book "When Divorce Hurts Too Long—Ouch" was published in 2009. Johnson-Gerard holds a doctorate in educational psychology from the University of Missouri.