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A brittle, cracker-like Italian flat bread made with white flour that is rolled into very thin sheets.

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

A type of metal or aluminum pan that is 16 to 20 inches in length and formed with a curved base so that long lengths of dough can be laid horizontally to be baked into baguettes.

A fruit that are pods from trees grown in the Orient, Mediterranean and Italy. The pods are flat, curved, leathery and brown with a purplish tint.

With a swirled appearance when cut into slices, a Potica is a baked pastry that is popular in the country of Slovenia, adjacent to Italy and Austria.

A flat, round cake originating in France made with flaky pastry dough, yeast dough, or unleavened dough.

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.

1. A product created by grinding and sifting various types of substances, such as grains, legumes, nuts, and some vegetables into a powdered form that varies from very soft to coarse in texture.

A plant native to Europe and Asia that is grown for its fiber or its seeds. Similar to several other plants that are not actually considered grains (amaranth and buckwheat, for example), Flax is often used like one.

food thickener, thickening agent, liason, beurre manie,

A very sweet, thick fluid produced by honeybees from flower nectar. It is a natural sweetener that is used in many food dishes to increase the intensity of the flavor desired for the food.