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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.

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

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 flour milled from teff grain. Teff flour is high in calcium, iron, magnesium, zinc, and thiamin and it is a good source of fiber.

A type of flour milled from mochi rice, which is a short-grained, glutinous rice common in Asia. It is often used to thicken sauces and food mixes, providing a strong bonding that can withstand refrigerator and freezer temperatures without separating.

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 flour milled from wheat that is grown and processed according to specific standards. Some of the standards include farming practices that prohibit the use of synthetic pest control and artificial fertilizers.

A type of flour milled from an ancient Italian grain that is similar in taste to barley. Most people consider farro to be a type of wheat and although they are related, farro is of a different species.

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.

The brand name for a type of flour milled from grain that is closely related to durum wheat and is often considered a specialty grain.

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 type of flour made from rice kernels that have been processed to remove the outer hulls, but not the nutritious bran layers covering the kernel.

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 variety of unbleached flour that is typically milled from hard wheat and blended with other ingredients to create flour that rises well.

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.

A flour similar to refined white pastry flour, however not all of the bran and germ portions of the wheat kernel have been removed during the milling process.

The process of cracking the grain to expose the floury portion of the kernels and breaking it down to a fine powder, sieving out the unwanted portions of the broken grain.

A type of grain cultivated in Ethiopia where it is a staple food crop. Teff is difficult to find in great quantities anywhere else in the world.