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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 pasta that is made with whole-wheat flour instead of the commonly used semolina, which is hard-wheat flour.

A type of wheat flour yeast bread that is made with ground whole-wheat rather than processed white flour or a combination of white and whole wheat flour, such as wheat bread.

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 bread that consists of a mixture of enriched white flour and whole wheat flour. Unlike whole wheat bread that is made entirely of whole wheat flour, wheat bread may contain more calcium but less fiber than most whole wheat varieties.

A flour similar to refined white pastry flour, however not all of the bran and germ portions of the wheat kernel have been removed during the milling process.

Ribbon pasta made from pasta dough that has been made with whole wheat flour in place of a portion of the semolina flour.

A type of yeast bread that is made with ground whole-wheat flour rather than processed white flour. Whole-grain flour produces bread that is brown in color and more flavorful than bread prepared with white flour.

A type of artisan country bread made by Italian bread makers that is a popular all-purpose bread in Italy.

A type of whole-wheat flour in which nearly 80 percent of the bran has been removed. Bolted flour may also be referred to as reduced bran wheat flour.

A type of whole-wheat flour that is slightly coarser than regular flour. The Rev. Sylvester Graham, an early advocate of healthier foods, developed the flour.

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.

Noodles that are prepared with wheat flour and no eggs that are popular in Asian cooking. The noodles are available fresh or dried and are used in such dishes as chow mein.

A type of sourdough bread popular in Germany, made with bread flour or whole-wheat flour and rye flour, which is one of the most widely cultivated and used grains in the country.

A delicious British yeast bread prepared with all-purpose flour and occasionally whole-wheat flour that is loaded with blackberries.

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 type of bread that is usually made with whole wheat flour and is flavored with flax seeds and honey.

A flat, crisp, sweet cracker prepared with coarsely ground whole-wheat flour and honey. It is named after its creator, Rev.

A type of pumpernickel bread that is usually a bit lighter and less dense than German pumpernickel due to a higher proportion of whole-wheat flour to rye flour.