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A powder substance, not to be confused with malted milk powder, that is made from dried whole grains ground into a fine textured flour for use in making baked goods more nutritious and better tasting.

Any of a variety of alternate ingredients that can be used instead of oil or butter in the preparation of foods.

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.

A plant bearing seeds, which are not a true grain, but are used as one. Quinoa (pronounced “KEEN-wah”) is of the same botanical family as beets and produces clusters that contain thousands of tiny bead-shaped seeds that range in color from light beige to yellow to almost black.

A gray or dark brown sea vegetable, commonly referred to as kelp (or konbu) that is sun dried to form hard dark green to almost black in color, sheets that are processed into a variety of different products including foods, cosmetics, health items, and other products.

A gray or dark brown sea vegetable, commonly referred to as kombu (or konbu) that is sun dried to form hard dark green to almost black in color, sheets that are processed into a variety of different products including foods, cosmetics, health items, and other products.

Flour that does not contain gluten, which is a protein found in some types of flour milled from various grains, seeds, legumes, tubers, and nuts.

A substance in certain types of flour that gives dough its elasticity, strength, and makes the dough rise.

A tall cereal plant (growing to a height of up to 10 feet) that is immediately recognizable because of its long, drooping leaves extending from an inner stalk and strong jointed stems supporting large ears ranging in length from a half foot to one foot, which contain the corn kernels.