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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 corn that is grown solely as a source for the production of corn flour. The kernels are starchy and much softer than other types of corn, which allows flour milling to be an easier process.

Pasta made from corn flour, which is wheat and gluten free. Corn pasta is a product that can be used by consumers that have an intolerance to wheat products.

A type of flour milled from sorghum grain. Sorghum flour lacks gluten, so it isn’t suitable for making yeast breads.

Flour that is ground from substances other than wheat. Non-wheat flours are ground from seeds, roots and tubers, nuts, legumes and other grains.

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.

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.

Flour, ground from spelt, which has a mild nutty flavor and is high in protein but low in gluten. It can be substituted for wheat flour in making bread for the gluten and wheat intolerant.

A tall cereal plant (growing to a height of up to 10 feet) that is immediately recognizable because of its long, drooping leaves extending from an inner stalk and strong jointed stems supporting large ears ranging in length from a half foot to one foot, which contain the corn kernels.

Flour that has been processed from grain to remove the bran and germ, bleached to whiten the appearance, and then reformulated with nutrients, such as thiamin, riboflavin, niacin, Vitamin D, iron, and calcium added in accordance with established government guidelines.

A variety of flour that is ground from the full wheat berry. All parts of the wheat berry are used in the flour including the bran, germ, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.

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

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 speciality flour that is produced from white sweet potatoes. It is raw flour, not roasted flour and therefore, does not require cooking before use.

A snack food made from corn and flour that is shaped and then baked or deep-fat fried resulting in a crispy chip, similar to a potato chip.

A flat bread made from corn flour that is a traditional part of many meals in South America. Arepas are similar to a pancake or small round cake with a flavor that is slightly sweet.

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 type of flour made from the Yuca root, also known as Cassava root. Another type of flour made from the Yuca root is referred to as Manioc flour, a coarse ground meal made from the grated flesh of the root.

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 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.