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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.

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 soft-wheat flour with a fine-texture and a high starch content. Pastry flour is finely ground, but it is not as fine as cake flour.

A flour ground from oat groats, which are hulled and cleaned oats. Oat flour is also ground from rolled oats or oatmeal.

Yeast substances that produce fermentation in dough used for bread and other baked goods, causing the dough to rise without the aid of chemical additives.

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 type of flour produced from grinding quinoa seeds into a powder. Quinoa flour is rich in protein and nutrients, especially amino acids.

A Mexican sandwich sold by street markets and vendors throughout Mexico that is somewhat similar to the American or Italian deli sandwich.

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 made from barley grain. The flour is usually produced from “pearled” barley, which refers to barley that has been scoured and polished to remove the husk and the bran.

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.

Flour that does not contain gluten, which is a protein found in some types of flour milled from various grains, seeds, legumes, tubers, and nuts.

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

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 type of flour made from rice kernels that have been processed to remove the outer hulls, but not the nutritious bran layers covering the kernel.

A type of flour milled from seeds obtained from the amaranth plant. The small, lens shaped seed or grain is light tan in color and provides a very mild tangy, somewhat peppery or nutty flavor, which may be quite noticeable if the flour is not combined with another flour when preparing baked foods.

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

Sometimes considered a cereal grain because it is processed and prepared in similar ways, buckwheat is actually an herb that is related to rhubarb and sorrel.

A highly spiced, spreadable meat paste traditionally made of pork, goose or duck, but also fish and rabbit.