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A food additive that is most often used as a thickener or stabilizer. This ingredient is produced from legume plants in arid areas of India, Pakistan and the U.S.

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

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 variety of cornmeal made from dried or roasted blue corn. It is gluten free and it is often cooked and served as a breakfast dish similar to oatmeal.

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.

An ingredient added to various food products, such as ice cream, snack bars, sour cream, yogurt, or salad dressing as a thickening, stabilizing and emulsifying agent.

Pasta made with wild rice flour. It is brown in color and has a nice nutty flavor. Wild rice pasta that is made with only wild rice flour would be gluten-free pasta.

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

A variety of bread made from grains of rye grass that have been ground into fine flour providing a slightly sweet-sour flavor.

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 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 hard-wheat flour that is most often used for quick breads, such as muffins, biscuits, and dumplings, and flatbreads, such as chapatis, and tortillas.

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 produced from the endosperm portion of the wheat kernel. It is high in starch and has a low protein content, which means that it contains very little gluten, making it suitable for cake recipes.

Along with hard wheat and durum wheat, it is one of the three main categories of wheat. It has a lower protein content than hard wheat, which means that the gluten content of soft wheat flour is lower as well.

A bread flavored with oatmeal or rolled oats that is prepared with only a small portion of oat flour.

A granular flour with a light yellow color. Semolina is produced from durum wheat, which is used almost exclusively for making pasta.

Along with soft wheat and durum wheat, it is one of the three main categories of wheat. Hard wheat has a high protein content.

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.

Pizzichi means "pinched pasta." This pasta is a short diagonally cut pasta with rippled edges. It is approximately 1 3/4 inches long and 3/4 inch wide.