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A thin, round, white noodle made from wheat flour. It is similar to vermicelli. Strands of somen are generally found dried and often packaged in band tied bundles.

A thick, white noodle made from wheat flour and water. Udon noodles have a slippery texture and are most often served in soups or stews, but they also work well in braised dishes or served cold.

A commercially blended flour mixture of seven ground grains, generally wheat, rye, corn, oats, barley, millet and flax or triticale.

A type of strong liquor distilled from various grains such as barley, oats, and wheat and then flavored with juniper berries, which are harvested from the evergreen juniper shrub.

A popular and common food made from a paste-type dough consisting of durum wheat flour, salt, and a liquid that may be in the form of water, milk or eggs.

A small yeast-raised pancake made from a batter that has a combination of wheat and buckwheat flour as the main ingredient.

An alcoholic beverage with a slightly bitter taste produced from fermented grain, usually barley but also wheat, and flavored with other ingredients such as hops.

The inability of the intestinal tract to digest gluten properly, which, in sufferers with the condition, results in a number of symptoms and conditions whenever gluten is ingested, such as bloating, cramps, and diarrhea.

Pizzichi means "pinched pasta." This pasta is a short diagonally cut pasta with rippled edges. It is approximately 1 3/4 inches long and 3/4 inch wide.

A bread flavored with oatmeal or rolled oats that is prepared with only a small portion of oat flour.

A type of French bread that designates a shape more than a particular type of bread. Épi resembles an ear of wheat and is often made with French baguette dough or may be adapted from white bread recipes.

A Scottish bread that was traditionally an unleavened flat bread made with barley flour or oatmeal combined with wheat flour, but is today considered a quick bread since most bannocks are now leavened with baking powder or baking soda.

A type of pumpernickel bread that is usually a bit lighter and less dense than German pumpernickel due to a higher proportion of whole-wheat flour to rye flour.

Very thin, long noodles made in Taiwan. They are generally made with whole-wheat but can be found flavored with yam, green tea, and blue-green algae.

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 was developed specifically for bread making. Bread flour is unbleached, high-gluten flour that typically contains 99.9 % hard wheat flour with malted barley added to increase the yeast activity.

A hard cracker made from bread dough that is formed into a long circular stick shape. The dough, typically made with wheat flour, is baked throughout so the inside and outside are very crispy.

A type of unleavened traditional flat bread of India made with chapati flour (atta), which is a very finely ground whole-wheat flour.

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 flat noodle made from a mixture of buckwheat flour and standard wheat flour. Soba has a nutty flavor and the noodles have a slightly flecked color ranging from light beige to brownish gray.