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A type of bread that is usually made with whole wheat flour and is flavored with flax seeds and honey.

A delicious British yeast bread prepared with all-purpose flour and occasionally whole-wheat flour that is loaded with blackberries.

A type of quick bread that is very similar to Boston brown bread except that it is baked rather than steamed.

A type of flour that dissolves easily in liquids regardless of the temperature of the liquid. The flour dissolves as easily in cold liquid as it does in hot.

A type of flour produced from grinding polished rice (the bran and germ have been removed) into a powder.

A type of flour milled from teff grain. Teff flour is high in calcium, iron, magnesium, zinc, and thiamin and it is a good source of fiber.

An African flat bread that is very thin and somewhat crepe-like in appearance. Made from flour ground from teff, a grain cultivated in Ethiopia, the bread begins as a batter that is poured into a skillet or baking pan and made into a round-shaped flexible flat bread that is baked only on one side.

A high protein, gluten-free flour ground from roasted soybeans. Among the varieties available are full-fat, low-fat, and defatted soy flour.

A type of wheat flour in which the leavening agent has already been added. The leavening agent is generally in the form of baking powder.

A leavened flat bread originating from northern India, which is traditionally baked by slapping the bread dough onto the side of a hot dome shaped clay oven referred to as a tandoor.

A type of bread made with white wheat flour that has a fine texture and is one of the most popular varieties of bread.

Refers to bread that uses yeast as a leavener. The yeast causes the formation of carbon dioxide gas through fermentation of the sugars in the bread dough.

A type of flour produced from cooked, dried, and ground potatoes. It is used as an ingredient in potato based recipes to enhance the potato flavor and is often mixed with other types of flour for baking breads and rolls.

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 popular quick bread in Britain and the United States that is usually flavored with lemon zest or lemon extract to provide a distinct lemon flavor.

A term that refers more to the shape of the bread than any particular type. The French word boule means ball or round, so “boule” may be used to describe a variety of breads that all have the boule shape in common.

A Scottish pastry-like bread that is prepared with white flour and has a savory, buttery flavor. Aberdeen butter rowies are similar to croissants except that they contain less butter, are a bit saltier, and are shaped into rounds or ovals rather than a crescent shape.

A type of flour milled from mochi rice, which is a short-grained, glutinous rice common in Asia. It is often used to thicken sauces and food mixes, providing a strong bonding that can withstand refrigerator and freezer temperatures without separating.

Traditional cracker bread common in India that is most often served as a complement to a main dish, but also used as a snack or appetizer to be topped with chutney, various dips or salsas.

A leavening agent for sourdough bread that enables the bread dough to rise. The primary difference between making bread with a sourdough starter and making bread with the direct or straight yeast method (the method familiar to most home cooks) is that starter breads require much more time to prepare, but the flavor and texture of the bread is almost impossible to achieve with other leavening methods.