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A type of fine textured gluten-free flour made from ground mung beans. The flour is common in foods from India where the bean originates.

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

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

A type of flour made from the Yuca root, also known as Cassava root. Another type of flour made from the Yuca root is referred to as Manioc flour, a coarse ground meal made from the grated flesh of the root.

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.

Grains of rye grass that have been ground into fine flour that has a slightly sweet-sour flavor. Low in gluten, it does not contain enough protein to develop the gluten necessary for the bread to rise sufficiently without combining it with wheat flour.

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 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 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 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.

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, 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.

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

A flour-like, gluten free substance produced only from the starch of the potato. It is a very fine powder and can be used with other types of flour for baking.