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A type of flour produced from whole wheat that has been ground to a very fine consistency. It is extremely popular in India and is used to prepare a number of Indian flatbreads including chapatis and rotis.

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.

Translated from Spanish into English it means "dough flour", an ingredient that is a powdered form of a dough made from dried hominy.

An unusual quick bread flavored with molasses that was developed from the necessity of early New England settlers to make a hearty bread using their limited resources.

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 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.

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 cookie-like snack that is comes from India and is traditionally made into a batter that may consist of rice flour, butter, corn oil, chili powder, and cumin seeds.

A type of pasta product made with quinoa flour, which is a type of flour ground from the seeds of the quinoa plant: a plant cultivated mainly in South America as a major grain-like crop.

A potato pancake, common in German homes, that is very similar to the American version of hash brown potatoes.

A spicy Mexican condiment which is a mixture of pumpkin seeds (pepitas), ground nuts and sesame seeds, tomatillos, green chile peppers (typically poblano or serrano), spices, soybean oils, bread or crackers (wheat flour and corn starch), sugar, and other seasonings.

1. A Mexican tortilla is a soft, thin and flat unleavened round bread. They are made from corn or wheat flour and baked on a griddle called a comal.

A sauce or paste of Mexican origin made with ground chile peppers, sesame seeds, peanuts, bread or crackers (wheat flour, salt, and corn starch), sugar, vinegar, garlic, pepper, and other spices.

A variety of cornmeal made from blue corn. A roasted version is known as “blue atole flour”. Blue cornmeal has more protein than other types of cornmeal and baked goods take on a purple coloration when it is used.

A quick bread made from cornmeal instead of flour that is traditionally served hot. It is either fried in a skillet to create a crispy treat or baked in a shallow pan resulting in bread that is dense and more bread-like.

A variety of different fresh and dried noodles made from various flours and produced in numerous shapes and sizes, making them very versitile for use in meals.

A type of popular Mexican flat bread that is often used as a sandwich wrap or an open-face sandwich, such as a corn cake patty.

A snack food made from carrots as a key ingredient that is manufactured into the shape of a small chip or cracker-like product.

A solid carbohydrate that is granular in form and naturally present in many plants such as grains (wheat or rice), pulses (corn), tubers (potatoes), and numerous other plant species.

A snack food created with rice products in order to produce a chip that provides an alternative flavor and option to other varieties of chips.