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A round, leavened bread that is usually about four inches in diameter and is cooked on a hot griddle instead of oven baked, giving it a flattened appearance.

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.

An ancient cereal grain that originated in southern Europe, which is related to modern wheat. Many people think of spelt as a type of wheat and although they are of the same family, spelt is of a different species.

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 milled from dried kernels of yellow corn. It is similar to cornmeal except that it is ground to a finer consistency than cornmeal.

A powder substance, not to be confused with malted milk powder, that is made from dried whole grains ground into a fine textured flour for use in making baked goods more nutritious and better tasting.

food thickener, thickening agent, liason, beurre manie,

A plant that produces a cereal grain that has a very assertive and hearty flavor with a slightly bitter taste.

An ancient Italian grain that is similar in taste to barley. In the United States, farro is known as a type of spelt or wheat.

Whole oat kernels, referred to as groats, which have been sliced and flattened into flakes by steel rollers.

A cereal plant that thrives in temperate climates, preferring cool, moist conditions and growing in areas where other important grains, such as wheat and corn, do not grow well.