Search

Flour that is ground from substances other than wheat. Non-wheat flours are ground from seeds, roots and tubers, nuts, legumes and other grains.

A type of Food Wrap that is made from flour milled from teff grain, a common grain found mainly in Ethiopia.

Free-range is the name given to eggs produced by hens that have been raised outdoors, however, because of climate, most hens are not raised entirely in the open.

Any food product, such as fat free cheese or fat free milk that contains no fat solids. Also referred to as "nonfat".

Juice that flows from crushed grapes before the process of pressing. Free-run juice is thought to be of a higher quality than pressed juice as it is lower in tannins.

Similar to free range chickens, this is a turkey that is not confined and is allowed to roam and feed on naturally grown feeds, consuming only a vegetarian diet.

Pasta made from corn flour, which is wheat and gluten free. Corn pasta is a product that can be used by consumers that have an intolerance to wheat products.

A term that refers to products that contain no gluten, which is found in many foods, but is most notable as the substance that gives dough its elasticity, strength, and makes the dough rise.

A chicken that is allowed to roam without being confined and feeds on naturally grown crops, consuming only a vegetarian diet.

A disease or condition relating to the inflammation of the small intestine. Sensitivity to gluten occurs in individuals having a specific genetic makeup so they are unable to easily digest wheat or wheat products, which contain the protein gluten.

A term used to describe a food product that does not have any salt added to it. Products without salt may also be referred to as unsalted.

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 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 flour, produced from hard wheat that has been treated to remove the starch. It contains a greater percentage of gluten (at least 70% pure) than other types of flour and a lower percentage of starch.

A traditional hard flatbread from Holland that is toasted, round in shape, flat-surfaced, and crispy.

A type of flat bread prepared with a combination of buckwheat flour and wheat flour. Buckwheat flour is often used for breads in the colder climate of northern European countries.

A flour-like substance that has larger granules than regular flour and is produced from grinding dried kernels of yellow or blue corn.

The inability of the intestinal tract to digest gluten properly, which, in sufferers with the condition, results in a number of symptoms and conditions whenever gluten is ingested, such as bloating, cramps, and diarrhea.

A salty brown Asian sauce used as a seasoning or condiment to enhance and harmonize the flavors of various foods.

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