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1. A product created by grinding and sifting various types of substances, such as grains, legumes, nuts, and some vegetables into a powdered form that varies from very soft to coarse in texture.

A tall cereal plant (growing to a height of up to 10 feet) that is immediately recognizable because of its long, drooping leaves extending from an inner stalk and strong jointed stems supporting large ears ranging in length from a half foot to one foot, which contain the corn kernels.

A variety of flour that is ground from the full wheat berry. All parts of the wheat berry are used in the flour including the bran, germ, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.

A type of flour milled from dried kernels of yellow corn. It is similar to cornmeal except that it is ground to a finer consistency than cornmeal.

A type of flour made from barley grain. The flour is usually produced from “pearled” barley, which refers to barley that has been scoured and polished to remove the husk and the bran.

A variety of gluten free flour obtained by grinding the seeds of the buckwheat plant. Buckwheat flour has a slightly sour flavor and it is often processed with the addition of wheat flour in order to temper the taste.

A type of flour made from rice kernels that have been processed to remove the outer hulls, but not the nutritious bran layers covering the kernel.

A type of flour milled from seeds obtained from the amaranth plant. The small, lens shaped seed or grain is light tan in color and provides a very mild tangy, somewhat peppery or nutty flavor, which may be quite noticeable if the flour is not combined with another flour when preparing baked foods.

A plant that is a member of the grass family bearing a fruiting head that yields a grain that is most often ground into flour or meal.

As the name suggests, a type of wheat flour that is suitable for most purposes. It is generally produced from a combination of high protein bread flour and low protein cake flour.

A variety of unbleached flour that is typically milled from hard wheat and blended with other ingredients to create flour that rises well.

A high protein, gluten-free flour ground from roasted soybeans. Among the varieties available are full-fat, low-fat, and defatted soy flour.

A type of wheat flour in which the leavening agent has already been added. The leavening agent is generally in the form of baking powder.

A soft-wheat flour with a fine-texture and a high starch content. Pastry flour is finely ground, but it is not as fine as cake flour.

A flour ground from oat groats, which are hulled and cleaned oats. Oat flour is also ground from rolled oats or oatmeal.

A type of corn that is grown solely as a source for the production of corn flour. The kernels are starchy and much softer than other types of corn, which allows flour milling to be an easier process.

food thickener, thickening agent, liason, beurre manie,

A type of flour produced from grinding polished rice (the bran and germ have been removed) into a powder.

Flour Wand,

A speciality flour that is produced from white sweet potatoes. It is raw flour, not roasted flour and therefore, does not require cooking before use.