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Flours, Grains, and Meals

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By Culinary Institute of America

Published 2015

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This Broad Category Encompasses both whole grains such as rice and barley and milled or otherwise refined products such as cornmeal and pastry flour. The fruits and seeds of cereal grasses and grains are versatile, universal foods, part of every cuisine and culture. For the most part, they are inexpensive and widely available, providing a valuable and concentrated source of nutrients and fiber.

By row, top to bottom and left to right: Steel-cut oats, quick-cooking oats, oat flour, all-purpose flour, whole wheat flour, cake flour, pastry flour, bread flour, corn flour, semolina, millet flour, spelt flour, rye flour, long-grain rice, carnaroli, kasha, bulgur

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