A substitute of wheat flour in baking tolerated by people with wheat allergies

With a sweet, nutty flavor, this grain was a staple crop of the ancient Aztecs

A small, ivory-colored, rice-like grain

A grain usually eaten as a hot breakfast cereal.

A small, yellow grain with a mild flavor

A tiny grain with a mild, nutty flavor that is native to North Africa

When coarsely ground, this grain becomes grits

The pearl form is the most common form sold in supermarkets

The edible, outer layer of the kernel of grain

Products made from the entire kernel of grain

Wheat kernels that have been steamed, dried, and crushed

A seed of a water grass with a crisp texture and nutlike flavor. It is high in dietary fiber.

A dark grain with a hearty flavor. Used in breads

Roasted buckwheat that is hulled and crushed

A staple of North African cuisines, this grain has a flavor similar to pasta

A grain with a nutlike, earthy flavor that is ground into flour or crushed and used as breakfast cereal

Rice that is precooked and dehydrated before packaging.

Sometimes called cereals

Grains produce many small, separate dry fruits called this.

The edible, outer layer of the kernel

The largest part of the kernel; made of proteins and starches and contains the plant's food supply

The seed that grows into a new plant

Some grains are covered with an inedible outer coat called this

These products are made of the entire kernel and so contain most of the original nutrients.

An Italian word meaning "paste", or dough made from flour and water

Made from durum wheat flour and water

Made from durum wheat flour, water, and egg solids for added tenderness

Made with a leavening agent, such as yeast or baking powder, which makes the bread rise.

Made without leavenings; tortillas are an example

When buying bread, read the label carefully. Whole wheat means that the product is made from the whole grain. Wheat , however, just means white flour.

The doneness stage for pasta; referred to as firm to the bite