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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 type of flour produced by grinding dried yams into a powder. A yam is a hearty tuber that does not have the sweet taste of a sweet potato, but instead may have flavors that range from bland to earthy, slightly smoky in taste, or nutty and only moderately sweet.

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.

Flour Wand,

Raw long or short grain rice that has been ground into a very fine powder. Flour made from long grain rice is used to make a soft, light bread and other baked goods.

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 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 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.

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 that contains a high level of protein and is often used as an ingredient to improve some aspect of the baking process or the prepared food.

A variety of highly refined flour with the bran and the germ removed, but without chemical bleaching, thus eliminating the majority of nutrients in the flour.

A commercially blended flour mixture of seven ground grains, generally wheat, rye, corn, oats, barley, millet and flax or triticale.

A type of corn that is grown solely as a source for the production of corn flour. The kernels are starchy and much softer than other types of corn, which allows flour milling to be an easier process.

An ancient food developed by early cultures that harvested wheat and other grains, grinding them with stones to create flour.

Noodles that are prepared with wheat flour and no eggs that are popular in Asian cooking. The noodles are available fresh or dried and are used in such dishes as chow mein.

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 cereal plant that is native to Africa, but is cultivated in many parts of the world. Sorghum is sometimes confused with millet.

A flatbread that is a traditional food of India. Round, very thin and soft to crispy in texture, Khakhara is a bread that is most often rolled up and used in a manner similar to a utensil to dip or absorb other foods, combining the bread with the beans, curried foods or foods such as Thali.