Red wheat is a type of wheat characterized by its reddish-brown color. It is primarily grown in the United States, Canada, and parts of Europe. This variety is known for its high protein content and strong gluten, making it ideal for bread-making and other baked goods. There are two main types of red wheat: hard red wheat and soft red wheat. Hard red wheat is often used for yeast breads, while soft red wheat is typically used for cakes, pastries, and crackers. Both types play a significant role in the global grain market and contribute to various food products.