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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.

A high protein man-made grain produced by crossbreeding wheat and rye for the intended purpose of duplicating the protein and bread-making merits of wheat and the durability and high lysine content of rye.

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 that is a member of the grass family bearing a fruiting head that yields a grain that is most often ground into flour or meal.

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.