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A form of wheat in which whole-wheat berries have been crushed or “cracked” into smaller pieces. Cracked wheat is used as an ingredient in cracked grain and multi-grain breads, pilafs, stuffings, and breakfast cereals, providing a crunchy texture with a nutty flavor.

A flat, crisp, sweet cracker prepared with coarsely ground whole-wheat flour and honey. It is named after its creator, Rev.

A type of whole-wheat flour that is slightly coarser than regular flour. The Rev. Sylvester Graham, an early advocate of healthier foods, developed the flour.

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 type of versatile flat bread that is soft and slightly chewy and often features a pocket inside, which is a result of baking the bread in a hot oven.