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a fine powder made from almonds, used as a gluten-free flour substitute or protein-rich ingredient in baking
アーモンドミール, アーモンド粉
a nutritious and gluten-free pseudo-cereal with small, protein-rich grains
アマランサス
a small, nutrient-dense seed rich in omega-3 fatty acids and dietary fiber
フラックス, フラックスシード
a small and nutrient-rich seed derived from the flax plant, known for its omega-3 fatty acids, fiber, and potential health benefits
フラックスシード, 亜麻の種子
a small and nutritious seed of the flax plant, used for its oil content and potential health benefits
亜麻の種子, リネシード
a small seed of the sesame plant, known for its rich nutty flavor and versatile culinary use
ゴマ
a gluten-free grain with a nutty taste, often used in cooking and baking as either whole grains or flour
そば
a type of dark and hard wheat that is grown in dry regions, used to make pasta
デュラム, デュラム小麦
the common grain that is used in making flour, taken from a cereal grass which is green and tall
小麦, 麦
a cereal grass grown in cold climates with grains that are used in making whiskey, bread or animal food
ライ麦
a cereal grain used as food for humans and animals and for making alcoholic beverages
大麦
a type of grain that grows on a plant in cool climates, used as food for people and animals
オート
a gluten-free grain with small, slender grains that resemble the tail of a fox
フォクステールミレット, 狐尾 millet
a drought-tolerant grain with small round grains that possesses a mildly nutty flavor and a slightly chewy texture
パールミレット, ミレット
small seeds of a large crop that grows in warm regions, used to feed birds or make flour
ミレット, きび
a long-grain aquatic grass seed that is known for its nutty flavor and chewy texture
ワイルドライス, 水生ライス
a nutritious grain known for its small, finger-like grains and gluten-free properties
フィンガーミレット, ミレット
a tall plant growing in Central America that produces yellow seeds, which are used in cooking
トウモロコシ
the dried grains or kernels of a cereal plant, commonly used in various culinary preparations
トウモロコシ
a grain crop widely cultivated for its edible seeds and used in various food and industrial applications
ソルガム
a type of grain commonly used in Asian cuisine and known for their distinctive tear-shaped appearance
ヨブの涙
a type of flour that has been chemically treated to whiten its color and soften its texture
漂白小麦粉, 処理された小麦粉
a type of flour that has been fortified with additional nutrients, such as vitamins and minerals
強化小麦粉, 栄養強化粉
a type of flour with a moderate protein content that is finer than all-purpose flour but coarser than cake flour
ペストリー用小麦粉, パストリー小麦粉
flour without baking powder, yeast or any other substance that makes cakes or baked goods rise
薄力粉, プレーンフラワー
a versatile type of flour with a moderate protein content that is commonly used in a wide range of culinary applications
万能小麦粉, オールパーパス小麦粉
a type of flour that already contains leavening agents, such as baking powder, making it suitable for recipes that require a rise or lift
セルフレイジング粉, 膨らませる小麦粉
a coarse whole wheat flour made from the endosperm of the wheat kernel
全粒小麦粉, グラハム粉
a type of flour that has not been chemically treated to whiten its color or soften its texture
漂白していない小麦粉, 漂白なしの小麦粉
a high-protein flour used to improve dough elasticity and structure in baking
グルテン粉, グルテンを含む粉
small pieces of crushed durum or similar wheat grains used in making pasta and pudding
セモリナ
a type of flour that does not contain gluten, a protein found in wheat, barley, and rye
グルテンフリーフラour, グルテンを含まない小麦粉
high-protein flour used for bread making and recipes needing strong gluten development
強力粉, 高タンパク質の小麦粉
high-protein flour for making bread with a strong gluten network and chewy texture
パン用粉, パン作り用小麦粉
the flour made by grinding wheat grains, commonly used in various culinary applications
小麦粉, 全粒小麦粉
(of bread or flour) containing whole grains of wheat and also the husk
全粒小麦, 全粒の小麦
(of bread or flour) containing whole grains of wheat and also the husk
全粒の, 全体の
a starch extracted from the cassava root, used in cooking and baking for its thickening properties
タピオカ
flattened oat groats that have been processed into flakes, often used as a versatile and nutritious ingredient in breakfast cereals
ロールドオーツ, オート麦のフレーク
a starchy powder derived from the rhizomes of tropical plants, used as a thickening agent in cooking and baking
アロールート, アロールート粉
a whole grain rice variety with the bran intact, offering nutty flavor and chewy texture
玄米, 茶色い米
a cracked and parboiled wheat grain commonly used in Middle Eastern cuisine
ブルグル, 割る小麦
any plant that is produced for grains that can be eaten or used in making flour
穀物, シリアル
a breakfast cereal made with roasted flakes of maize flour that is usually eaten with milk and sugar
コーンフレーク, トウモロコシのフレーク
fine white starch of maize, used in cooking to thicken sauces or soups
コーンスターチ, とうもろこし粉
a thin, translucent sheet made from rice flour and water, used in various Asian cuisines for wrapping spring rolls
ライスペーパー, 米粉の紙
a young corn with soft kernels that is high in sugar, grown on a maize plant, used in cooking
スイートコーン, 甘いトウモロコシ
the seed of an oriental plant that is rich in protein, used for making oil or food
大豆, ソヤビーンズ
