Search

A type of flour made from dried chickpeas. Also known as gram flour, it is a common flour used in India as a thickener as well as for baking doughs, batters, noodles, and other fried or baked foods.

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 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.

A type of wheat flour yeast bread that is made with ground whole-wheat rather than processed white flour or a combination of white and whole wheat flour, such as wheat bread.

A type of flour or meal made from almost any type of grain, nut, or starchy root, but is most often made from wheat.

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.

A type of bread that consists of a mixture of enriched white flour and whole wheat flour. Unlike whole wheat bread that is made entirely of whole wheat flour, wheat bread may contain more calcium but less fiber than most whole wheat varieties.

A type of pasta that is made with whole-wheat flour instead of the commonly used semolina, which is hard-wheat flour.

A type of plain bread formed into rounded bun shape and most often split and used for a hamburger sandwich.

A type of roll made with a yeasted dough of bread flour or all-purpose flour, enriched with eggs, butter, and milk.

A type of artisan country bread made by Italian bread makers that is a popular all-purpose bread in Italy.

A type of bread prepared with a dough usually made from white (wheat) bread flour or all-purpose flour and is enriched with milk.

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

A traditional Swedish, Finnish or Norwegian bread made from a dough with rye flour or combinations of flours such as wheat, barley, and potato and leavened with leavening agents.

A type of Food Wrap that is made from flour milled from teff grain, a common grain found mainly in Ethiopia.

A type of bread that has been a Latin American staple for centuries. Pan Cubano is prepared using bread flour or all-purpose flour and a starter is used as a leaven.

A type of pumpernickel bread that is usually a bit lighter and less dense than German pumpernickel due to a higher proportion of whole-wheat flour to rye flour.

A common type of bread in the British Isles and the United States in which the name refers more to the shape and style of the bread loaf than to any particular recipe.

A type of bread very similar to a French baguette only it is smaller in size. Ficelle is a French term meaning “string” and it is prepared with the same type of dough as a baguette.

Made with wheat flour dough, this type of bun may be made spicy flavorings, raisins, and/or bits of candied fruit or it may be made as a bun without the added flavorings.