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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 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 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 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 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 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 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.

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 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 type of flour ground from water chestnuts, which are the edible tubers of an aquatic plant that grows along the muddy edges of lakes, ponds, rivers, and streams or is cultivated commercially in flooded fields.

A type of flour ground from a high protein man-made grain produced by crossbreeding wheat and rye. Pronounced “trit-i-KAY-lee”, the name is a combination of the Latin botanical names of wheat and rye – “triti,” referring to triticum for wheat and “cale”, referring to secale for rye.

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

A variety of flour that is most often used in East Indian cooking. Garbanzo beans, also known as chickpeas, are processed into a flour that is very similar to millet providing a rich sweet flavor to baked foods.

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