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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 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 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 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 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.

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 substance in certain types of flour that gives dough its elasticity, strength, and makes the dough rise.

A popular breakfast and tea bread, especially in Britain and the United States, which is usually made with a dough of bread flour or all-purpose flour.

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 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.

A type of bread flavored with walnuts that are chopped or ground. Like the British walnut bread, there are many variations of the French version.

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.

Small Ukrainian rolls made of rye and wheat flour, the proportions of which depend upon the recipe. Sour cream is added as an enrichment and the rolls are also flavored with the addition of caraway seeds.

A high protein man-made grain produced by crossbreeding wheat and rye for the intended purpose of duplicating the protein and bread-making merits of wheat and the durability and high lysine content of rye.

A type of Finnish crispbread that is formed into large, thin, brittle rounds with a hole in the center.

A type of yeasted roll that is enriched with eggs and a small quantity of shortening that is characterized by its shape, which resembles a five petal flower blossom.

A flavored bread from Switzerland that may also have had origins in France and Germany. The loaf is usually made with a combination of grain flours, such as wheat, barley, spelt, and rye and is flavored with apples and walnuts.

The kernel or seed of food plants that are used as a staple food source throughout the world. Plants such as wheat, barley, corn, oats, rye, and rice, are among the most popular cereal grains.