Food Ingredients - Grains and Flour

a fine powder made from almonds, used as a gluten-free flour substitute or protein-rich ingredient in baking

the outer layer of a cereal grain, rich in fiber and nutrients

a nutritious and gluten-free pseudo-cereal with small, protein-rich grains

a small, nutrient-dense seed rich in omega-3 fatty acids and dietary fiber

a small and nutrient-rich seed derived from the flax plant, known for its omega-3 fatty acids, fiber, and potential health benefits

a small and nutritious seed of the flax plant, used for its oil content and potential health benefits

a small seed of the sesame plant, known for its rich nutty flavor and versatile culinary use

a gluten-free grain with a nutty taste, often used in cooking and baking as either whole grains or flour

a type of ancient wheat with a nutty flavor and a high nutritional value

an ancient grain with a mild, nutty flavor and a chewy texture

a type of dark and hard wheat that is grown in dry regions, used to make pasta

the common grain that is used in making flour, taken from a cereal grass which is green and tall

the whole, unprocessed kernel of the wheat grain

a cereal grass grown in cold climates with grains that are used in making whiskey, bread or animal food

a cereal grain used as food for humans and animals and for making alcoholic beverages

a type of grain that grows on a plant in cool climates, used as food for people and animals

a gluten-free grain with small, slender grains that resemble the tail of a fox

a drought-tolerant grain with small round grains that possesses a mildly nutty flavor and a slightly chewy texture

small seeds of a large crop that grows in warm regions, used to feed birds or make flour

a long-grain aquatic grass seed that is known for its nutty flavor and chewy texture

a small, gluten-free grain native to Ethiopia and Eritrea

a nutritious grain known for its small, finger-like grains and gluten-free properties

a tall plant growing in Central America that produces yellow seeds, which are used in cooking

the dried grains or kernels of a cereal plant, commonly used in various culinary preparations

a grain crop widely cultivated for its edible seeds and used in various food and industrial applications

a type of grain commonly used in Asian cuisine and known for their distinctive tear-shaped appearance

a type of flour that has been chemically treated to whiten its color and soften its texture

a type of flour that has been fortified with additional nutrients, such as vitamins and minerals

a finely milled type of flour that is low in protein content

a type of flour with a moderate protein content that is finer than all-purpose flour but coarser than cake flour

flour without baking powder, yeast or any other substance that makes cakes or baked goods rise

a versatile type of flour with a moderate protein content that is commonly used in a wide range of culinary applications

a type of flour that already contains leavening agents, such as baking powder, making it suitable for recipes that require a rise or lift

a coarse whole wheat flour made from the endosperm of the wheat kernel

a type of flour that has not been chemically treated to whiten its color or soften its texture

a high-protein flour used to improve dough elasticity and structure in baking

small pieces of crushed durum or similar wheat grains used in making pasta and pudding

a type of flour that does not contain gluten, a protein found in wheat, barley, and rye

high-protein flour used for bread making and recipes needing strong gluten development

high-protein flour for making bread with a strong gluten network and chewy texture

the flour made by grinding wheat grains, commonly used in various culinary applications

(of bread or flour) containing whole grains of wheat and also the husk

(of bread or flour) containing whole grains of wheat and also the husk

an unbleached flour that is made by grinding whole grains of wheat

a starch extracted from the cassava root, used in cooking and baking for its thickening properties

flattened oat groats that have been processed into flakes, often used as a versatile and nutritious ingredient in breakfast cereals

a starchy powder derived from the rhizomes of tropical plants, used as a thickening agent in cooking and baking

a whole grain rice variety with the bran intact, offering nutty flavor and chewy texture

a cracked and parboiled wheat grain commonly used in Middle Eastern cuisine

any plant that is produced for grains that can be eaten or used in making flour

a breakfast cereal made with roasted flakes of maize flour that is usually eaten with milk and sugar

fine white starch of maize, used in cooking to thicken sauces or soups

grain that is ground into a powder, used for feeding animals or making flour

a thick, soft food from ground oats, eaten usually for breakfast

a thin, translucent sheet made from rice flour and water, used in various Asian cuisines for wrapping spring rolls

a young corn with soft kernels that is high in sugar, grown on a maize plant, used in cooking

the starch or flour of dried manioc or cassava root

the seed of an oriental plant that is rich in protein, used for making oil or food