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A term that refers to products that contain no gluten, which is found in many foods, but is most notable as the substance that gives dough its elasticity, strength, and makes the dough rise.

A variety of gluten free flour obtained by grinding the seeds of the buckwheat plant. Buckwheat flour has a slightly sour flavor and it is often processed with the addition of wheat flour in order to temper the taste.

A high protein, gluten-free flour ground from roasted soybeans. Among the varieties available are full-fat, low-fat, and defatted soy flour.

A flour-like, gluten free substance produced only from the starch of the potato. It is a very fine powder and can be used with other types of flour for baking.

A type of flour ground from millet seeds. Since it is gluten free, millet flour must be combined with high-gluten flour when used in leavened breads.

A type of fine textured gluten-free flour made from ground mung beans. The flour is common in foods from India where the bean originates.

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 type of Food Wrap that is made from flour milled from teff grain, a common grain found mainly in Ethiopia.

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 variety of cornmeal made from dried or roasted blue corn. It is gluten free and it is often cooked and served as a breakfast dish similar to oatmeal.

A type of flour, produced from hard wheat that has been treated to remove the starch. It contains a greater percentage of gluten (at least 70% pure) than other types of flour and a lower percentage of starch.

A flour-like substance that has larger granules than regular flour and is produced from grinding dried kernels of yellow or blue corn.

Pasta made with wild rice flour. It is brown in color and has a nice nutty flavor. Wild rice pasta that is made with only wild rice flour would be gluten-free pasta.

Free-range is the name given to eggs produced by hens that have been raised outdoors, however, because of climate, most hens are not raised entirely in the open.

Any food product, such as fat free cheese or fat free milk that contains no fat solids. Also referred to as "nonfat".

Juice that flows from crushed grapes before the process of pressing. Free-run juice is thought to be of a higher quality than pressed juice as it is lower in tannins.

Similar to free range chickens, this is a turkey that is not confined and is allowed to roam and feed on naturally grown feeds, consuming only a vegetarian diet.

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.

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

A disease or condition relating to the inflammation of the small intestine. Sensitivity to gluten occurs in individuals having a specific genetic makeup so they are unable to easily digest wheat or wheat products, which contain the protein gluten.