| Described below are some of the products (including flour) created directly from various grains. Other than a few exceptions, products that are created after the grain has been ground into flour are not described since they are so numerous. |
Amaranth | Barley | Buckwheat | Farro | Flaxseed | Kamut®
Millet | Oats | Quinoa | Rye | Sorghum | Spelt | Teff | Triticale
| Amaranth Products |
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 Amaranth Cereal
Amaranth is processed into ready-to-eat cereals that may be found in health food and specialty shops, especially outside the United States. |
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Amaranth Flour  Amaranth flour contains very minute amounts of gluten and is most often processed into a gluten-free flour product. Because of the lack of gluten, it must be added to other types of flour when preparing yeast breads. |
| Barley Products |
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 Hulled Barley
Hulled barley is perhaps the most nutritious form of barley available because only the outer husk is removed leaving the bran, germ, and endosperm intact. Also known as barley groats, hulled barley is very nutritious and is rich in fiber. Hulled barley requires a lengthy cooking time, but provides a chewy texture and rich nutty flavor to soups, stews, broth, pilafs, and vegetable stuffings, such as for sweet peppers or zucchini. Other forms of barley that can be substituted in recipes include pearl or pot barley and barley grits, but the cooking time is usually less. |
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Barley Grits Barley grits are kernels that have been roasted and cracked so that less cooking time is required. |
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 Pearl Barley
Pearl barley refers to whole kernels of barley grain that have had the bran removed and been polished four to six times, which creates a smooth surface and a pearl like finish. The polishing makes the grain easier to cook and digest. It is available in coarse, medium and fine sizes and in regular and quick cooking forms. Pearl barley is used in soups, stews and casseroles. |
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 Barley Flakes
Barley flakes are a commercially prepared barley product in which the grains are processed by steaming and flattening, which allows them to cook at a faster rate. |
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Barley Flour  Barley flour is usually produced from "pearled" barley, which refers to barley that has been scoured and polished to remove the husk and the bran. Barley does not contain enough gluten for dough to effectively rise, so gluten-rich flour, such as wheat flour, is often added to the barley flour when preparing yeast breads. |
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 Quick-cooking Barley
Quick-cooking barley are grains that have been cut into several pieces and then steamed and rolled into thin flakes. Because the flakes are thin and small, they cook up very quickly. |
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Barley Malt Syrup  Barley malt syrup is a grain syrup and food sweetener made from sprouted barley that has limited use in general baking. It is used more often for the production of beverages, such as beer, due to the concentration of enzymes for the conversion of starches to sugar, the rich supply of protein for yeast, and its distinctive malt flavor.
Barley malt syrup has a mild, sweet flavor and a consistency similar to molasses. When used with foods, it is generally used as an ingredient in desserts, breads, or malted milk drinks. Since it contains complex sugars, it is slowly absorbed into the bloodstream, which reduces the risk of producing rapid increases in blood sugar levels.
When purchasing barley syrups, there may be several varieties from which to choose, such as syrup made from 100% barley malt, syrup made from equal parts barley and corn malt, or syrup made from a mix of barley and rice malt, which is commonly sold as rice syrup. Barley malt syrup should be stored in a cool dry area at room temperature. It may also be referred to as barley syrup, malt syrup, dark malt syrup, or malted cereal syrup. |
| Buckwheat Products |
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Buckwheat Groats  Buckwheat groats are kernels that have been hulled. When the groats are roasted, they are known as kasha, which is a staple in Eastern Europe (especially Russia). Roasted buckwheat groats have a darker color and a stronger flavor than unroasted groats. Both roasted and unroasted groats are available commercially. It is often beneficial to buy unroasted buckwheat groats and then toast the kernels yourself. Home roasting provides a fresher flavor and the degree of roasting can be controlled. |
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 Buckwheat Flour
Buckwheat flour is a variety of gluten free flour obtained by grinding the seeds of the buckwheat plant. Because it contains no gluten, buckwheat flour must be added to wheat flour for use in yeast breads. Whole buckwheat is used to mill a buckwheat flour know as "Supreme" and hulled buckwheat is used for the production of "Fancy" buckwheat flour. |
| Farro Products |
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 Farro Flour
Farro is an ancient Italian grain that is similar in taste to barley. In the United States, farro is known as a type of spelt or wheat. Most people consider farro to be a type of wheat and although they are related, farro is of a different species. In European countries, farro flour is often used for pasta, polenta, and bread recipes. |
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 Farro Pasta
Pasta made from farro flour is available in many shapes and sizes. It is especially popular in European countries. Farro pasta is more fragile than pasta made with durum wheat so it must be handled with care when preparing it. |
| Flaxseed Products |
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 Flaxseed Meal/Flour
Flaxseed meal is coarsely ground flax seed. It can be added to many cooked and uncooked dishes and it can be used as a fat substitute or thickening agent in some recipes. Flaxseed can also be ground, packaged, and sold as a course, oily flour however, it must be combined with wheat flour for baking yeast breads. |
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 Flaxseed Oil
Flaxseed oil is obtained from the seeds of the flax plant. When it is processed, the oil is first cold pressed from the seeds, providing an edible oil. The seeds are then hot pressed to produce an industrial oil and solvent, known as linseed oil, which is not edible.
Flaxseed oil has a smooth, buttery flavor, which makes it ideal as a salad oil or as an addition to cooked vegetables. Since the edible oil has a very high level of omega-3 fatty acid (a polyunsaturated fat considered of value in reducing potential stroke and heart disease problems), flaxseed oil is most often used as a nutritional supplement rather than for cooking. |
| Kamut® Grain Products |
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 Kamut® Flour
Kamut flour is ground from whole-grain Kamut wheat and is used for numerous baked goods. Kamut flour contains gluten so it can be used to produce risen breads. |
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Kamut® Flakes Kamut flakes are made from whole-grain, which has been heated and rolled in order to flatten the grain into a flake form. They can be used to prepare hot cereal or as an addition to baked goods. The flattening process allows the grain to be cooked up in a shorter time. |
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Other Kamut® Grain Products Other Kamut wheat products include commercially prepared ready-to-eat breakfast cereals, crackers, and breads. |
| Millet Products |
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Millet Flour  Millet seeds can be ground into flour, but since it is gluten free, it must be combined with high-gluten flour when used in leavened breads. It adds an exceptionally sweet flavor to baked goods. |
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 Puffed Millet
Puffed millet is sold as a ready-to-eat cereal and is available in some health food stores. |
| Oat Products |
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 Oat Groats
Oat groats consist of grains that have been hulled and cleaned and are sometimes roasted. Groats provide a sweet, nutty taste with a slight hint of pecan and are often used for pilafs, soups, and salads. They require about a half hour to cook. Groats can be stored in an airtight container for a year or longer if the storage area is cool and the humidity is low. |
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 Steel-cut Oats
Steel-cut oats are oat groats that have been cut into smaller pieces. This technique helps to reduce the cooking time to about 15 minutes, which is less than half that of oat groats. Other names for steel-cut oats are pinhead, Scottish, or Irish oats. Steel-cut oats should be stored in an airtight container in the refrigerator where they will keep for 3 months or so. If stored in the freezer, they will keep for 6 months or longer. |
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Oatmeal
Oatmeal is a cereal ground from hulled and cleaned oats. It can be cooked and served as a breakfast cereal or it can be used as an ingredient for various baked goods. Old-fashioned rolled oats are a form of oatmeal, which are large flakes requiring only a few minutes to cook. Quick oats, which are small, cut flakes, also require only a few minutes to cook. Both types of oatmeal can be interchanged when baking. Oatmeal is also available as instant oatmeal, which is made up of very small cut flakes that are precooked and dried. The flakes require minimal cooking but are not recommended for use in baking.
Oatmeal - Old-fashioned Oats
 Old-fashioned oats are a commercially prepared oat product processed by steaming and flattening, which allows them to cook at a faster rate. Some brands of old-fashioned rolled oats are also roasted to provide additional flavor. If stored tightly sealed in a cool area, they will keep for about 2 months and freezer storage will allow them to be stored for several months. Old-fashioned rolled oats are also known simply as rolled oats or oatmeal and are often used for quick cooking breakfast cereals, muesli, granola, breads, scones, and cookies.
Oatmeal - Quick Oats
 Quick oats are a type of oat product that is very similar to old-fashioned rolled oats, except that they are cut more finely. Quick oats are cut into several pieces and then steamed and rolled into thin flakes. Because the flakes are thin and small, they cook up very quickly, requiring about 5 minutes cooking time compared to the 15 minutes required for steel-cut oats. The quick oats loose a little flavor, but maintain their nutritional value. Quick oats are often used in a variety of baked goods and as a hot cereal.
Oatmeal - Instant Oats
Instant oatmeal, also known as instant oats, is a commercially prepared oat product in which the oats are precooked, flattened, and enhanced with salt or sugar or other flavorings. The only preparation required for the home cook is to add boiling water to the instant oatmeal to create a hot cereal. |
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 Oat Flour
Oat flour is produced from hulled and cleaned oats, called groats, and it is also ground from rolled oats or oatmeal. Since oat flour is low in gluten, it must be combined with wheat flour to produce leavened bread. |
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 Oat Bran
Bran is removed from some oats during processing and is then ground into a meal that is sold as a separate product. It has been discovered through medical studies that oat bran is beneficial in reducing cholesterol. It can be stored in an airtight container almost indefinitely because the absence of the germ increases the shelf life. Oat bran is most often used in muffins, breads, and cereals. |
| Quinoa Products |
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 Quinoa Flakes
Quinoa flakes are made from whole grain that has been rolled and flattened to speed the cooking time. |
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Quinoa Flour  Quinoa is flour produced from grinding the quinoa seeds into a powder. It is rich in protein and nutrients, especially amino acids. Quinoa flour is used for making breads, biscuits, cookies, crepes, muffins, pancakes, and tortillas. |
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 Quinoa Cereal
Quinoa is used to produce ready-to-eat cereals and hot instant cereals (similar to instant oatmeal) that are available in a number of different flavors. |
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 Quinoa Pasta
Pasta products made with quinoa flour instead of wheat flour are a good alternative for people with wheat allergies. The pasta comes in a variety of popular pasta shapes. Corn is often added to the quinoa flour for added flavor and texture. |
| Rye Products |
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 Rye Flakes
Rye flakes are made from whole rye grain, which has been heated and rolled in order to flatten the grain into a flake form. Rye flakes are used in cereals, breads, soups, stews, casseroles, granolas, and trail mixes. The flakes are also used in brewing beer. |
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Rye Flour  Rye flour is produced from grinding the grains of rye into a powder. Like most other types of flour produced from grains, rye flour may be ground into varying degrees of fineness ranging from course to very fine. The type of protein necessary for gluten formation is lower in rye than wheat, but it is higher than in most other grains. Rye flour is often combined with wheat flour when baking yeast breads. |
| Sorghum Products |
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 Sorghum Flour
Sorghum is often milled into flour, but it lacks gluten, so it isn't suitable for making yeast breads. In India, sorghum flour is used for chapatis, which is a popular unleavened flatbread. |
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Sorghum Syrup
 Sorghum syrup is produced from the sap contained in the stems of the sorghum plant. There are some varieties of sorghum that are cultivated strictly for the production of syrup, while other varieties are not suitable for syrup production and are used for other purposes, such as animal feed or grain for humans. Sorghum syrup can be used like maple syrup or molasses and the flavor and texture is very similar to molasses. It was very popular in the United States in the first half of the 20th Century, especially in the South. Sorghum syrup is used much less frequently today, due in part to the large variety of inexpensively priced syrups that are on the market. Although syrup is produced from sorghum, it cannot be made into solid sugar because the sugar content of the plant does not completely crystallize. Sorghum syrup can be used on hot cereal, pancakes, waffles, or French toast, and it also can be used as a sweetening ingredient for baked goods.
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| Spelt Products |
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 Spelt Flour
Spelt flour is ground from whole-grain spelt and is used for numerous baked goods including risen breads. Spelt contains gluten, which is necessary for bread to rise properly. |
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Spelt Flakes Spelt flakes are made from whole-grain, which has been heated and rolled in order to flatten the grain into a flake form. They can be used to prepare hot cereal or as an addition to baked goods. The flattening process allows the grain to be cooked up in a shorter time. |
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 Other Products
Other spelt products include breads, crackers, and ready-to-eat breakfast cereals. |
| Teff Products |
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Whole-grain Teff Whole-grain teff is often prepared as a type of porridge and also as polenta, because the stickiness of the grain after cooking allows it to be easily formed and remain shaped. |
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 Teff Flour
In Ethiopia, where most of the teff is grown, teff flour is a staple food product. Flour milled from white teff has a milder flavor than flour ground from red or brown types. In Ethiopia, Teff flour is most often used for a thin, very sour flatbread called injera. |
| Triticale Products |
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Triticale Flour Triticale flour is ground from whole-grain triticale and is used for numerous baked goods including risen breads. Triticale contains gluten, which is necessary for bread to rise properly. |
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Triticale Flakes Triticale flakes are made from whole grain, which has been heated and rolled in order to flatten the grain into a flake form. They can be used to prepare hot cereal or as an addition to baked goods. The flattening process allows the grain to be cooked up in a shorter time. |
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Other Products Other triticale products include breads and ready-to-eat breakfast cereals. | |
