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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 soft-wheat flour with a fine-texture and a high starch content. Pastry flour is finely ground, but it is not as fine as cake flour.

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.

A type of flour made from barley grain. The flour is usually produced from “pearled” barley, which refers to barley that has been scoured and polished to remove the husk and the bran.

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 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 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.

A flour ground from oat groats, which are hulled and cleaned oats. Oat flour is also ground from rolled oats or oatmeal.

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 milled from an ancient Italian grain that is similar in taste to barley. Most people consider farro to be a type of wheat and although they are related, farro is of a different species.

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.

The brand name for a type of flour milled from grain that is closely related to durum wheat and is often considered a specialty grain.

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 yeast bread that is made with ground whole-wheat flour rather than processed white flour. Whole-grain flour produces bread that is brown in color and more flavorful than bread prepared with white flour.

One of the three main types of wheat and the hardest variety grown. The other two main types or classifications are soft wheat and hard wheat.

A type of sourdough bread popular in Germany, made with bread flour or whole-wheat flour and rye flour, which is one of the most widely cultivated and used grains in the country.

A type of flour milled from wheat that is grown and processed according to specific standards. Some of the standards include farming practices that prohibit the use of synthetic pest control and artificial fertilizers.

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

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.