How to Make the Cornell Triple Rich Formula That Improves the Quality of Plain White Flour

One Methods:To each cup of white wheat flour:

Back in the 1930s, Cornell University's nutritionists developed a recipe to improve the nutritional quality of plain white flour. This was originally done to help people on inferior diets. I learned it as a student there, in the late 1960s, when it was still being touted to improve the typical American diet (in the days when people were still cooking and even baking their own bread -- not as a hobby but out of necessity since all that was available in grocery stores then was white bread; to get rye bread or bagels you had to go to a deli!). Still use the formula but skip the dry milk, since there is usually adequate milk or cheese in your children's diet. You could use it to make crepes because it adds fiber to the meal but it can be used anytime you are using white flour as the basis for the recipe.

To each cup of white wheat flour:

  1. 1
    Add 1 tablespoon of wheat germ (toasted or regular). This adds the necessary fiber to the flour, which was taken out during processing. Taking out the wheat germ not only makes the flour "lighter" for cooking, but it gives the flour a longer shelf life. (Message here is to store the remaining wheat germ in a refrigerator or freezer if you are keeping it longer than a few months).
  2. 2
    Add 1 tablespoon (Cornell's formula) or 1 teaspoon (my adaption of it) of soy flour. If you think your children eat too much soy products, then skip this step and just stay with the wheat germ addition.
  3. 3
    Add 1 Tablespoon of dry milk powder (yes, it can be found on the shelves of most grocery stores) (I skip this in my crepe recipe because it already has milk in it but you might want to keep it if you are baking bread or making your own tortillas (easy, by the way)
  4. 4
    Use like you would use regular white flour.


  • Once you have opened the jar of wheat germ (or gotten in a plastic bag at your local food cooperative), store it in the refrigerator or the freezer.
  • This enhances the nutritional quality of homemade pizza dough, bread dough, muffins and other wheat products.
  • Instead of sprinkling bread crumbs on the top of homemade macaroni and cheese, I sprinkle -- quite liberally -- wheat germ on mine. It makes it delicious -- and more nutritious!
  • When you think whole wheat noodles are too heavy for your recipe, try using this Cornell Formula instead.


  • As stated earlier, this is not a great recipe for anyone who is gluten-intolerant or suffers from Crohn's Disease or any other intestinal irritation.

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