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The mixing of a thickening agent, such as arrowroot or corn flour, with some type of liquid.

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.

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 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.

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

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

A type of flour that dissolves easily in liquids regardless of the temperature of the liquid. The flour dissolves as easily in cold liquid as it does in hot.

A type of flour produced from grinding quinoa seeds into a powder. Quinoa flour is rich in protein and nutrients, especially amino acids.

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 flour-like substance obtained from the white heart of the corn kernel. It is tasteless, but is very useful as a thickener, having double the thickening properties of regular flour.

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

A type of flour milled from teff grain. Teff flour is high in calcium, iron, magnesium, zinc, and thiamin and it is a good source of fiber.

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 type of flour ground from millet seeds. Since it is gluten free, millet flour must be combined with high-gluten flour when used in leavened breads.

A variety of flour made from blue corn. It is often used for a number of Mexican dishes including tortillas, tamales, and dumplings.

A type of flour, native to India, which is made by grinding black gram pulses or lentils into a fine powder.

A type of flour made from ground cassava or yucca root. Ground into a coarse textured substance, Manioc flour provides a somewhat acidic and nutty flavor as an ingredient for baked goods.

A type of flour milled from mochi rice, which is a short-grained, glutinous rice common in Asia. It is often used to thicken sauces and food mixes, providing a strong bonding that can withstand refrigerator and freezer temperatures without separating.