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flour and semolina

Products obtained by grinding grains and cereals; semolina is usually coarser and more granular than flour. Without a modifier, these words generally refer to wheat.

See flour and semolina in : french | spanish

corn flour

Primarily added to crepe, cake, muffin and bread mixes; it must be combined with wheat flour if the mixture is intended to rise.

corn: cob

corn

unbleached flour

Like white flour, it comes from grinding wheat grains from which the bran and germ have been removed, but it is not artificially whitened.

wheat

all-purpose flour

This blend of ground hard and soft wheat has many uses, but is primarily used to thicken sauces or to make bread and pastry.

wheat

semolina

Refers to the granular flour derived from hard wheat, used to make pasta; fine semolina can also be eaten as a cereal (cream of wheat).

wheat

oat flour

Since it does not rise during cooking, it must be combined with wheat flour to make bread and other leavened products; it makes these products heavier.

oats: panicle

oats

whole-wheat flour

Because it is produced by grinding the entire grain, none of the nutrients is lost; the grain’s outer layer, known as bran, gives it a brownish color.

couscous

Hard wheat semolina that is formed into grains and used to prepare an eponymous dish of the Maghreb; it is traditionally steamed over broth.

wheat

couscous kettle