Flours
Chapati Flour – a blend of wheat and barley flours, used by poor farmers in India and Pakistan to make flat bread, rotis, parathas, puris, and griddle cakes. It is very finely ground and can be mixed with tofu or avocado for extra nutritional value.
Cornmeal Medium – ground from dried corn, cornmeal comes in white, yellow, and even blue colors. The yellow meal has more beta-carotene, and the blue provides more protein. Medium grind cornmeal has the consistency of most flours and is excellent for cornbread and muffins.
Gram Flour Superfine – types of Indian flour made from very finely ground chickpeas, garbanzo beans, or dried yellow split peas.
Polenta Medium – medium ground yellow or white corn meal that is boiled or cooked with water or milk as a porridge, similar to hominy grits and other breakfast foods. It is considered an essential food item in northern Italy, and it is also popular throughout Europe, South America, and Mexico. Polenta can be cooled, cut into squares or sticks, then baked, fried, or grilled.
Rice Flour – ground white rice used extensively in Southeast Asia cooking. It has a light, powdery texture that is excellent for baking cakes and other desserts. It can also be used as a thickener or substitute for flours in milk or cream sauces, and Oriental dishes.
Rice Ground – white or brown rice ground to different consistencies, depending upon what it is to be used for in cooking.
Semolina Coarse and Fine – semolina is ground from wheat and can be coarse or fine. The softer wheat is used in breakfast foods, and the stronger or durum wheat is coarsely ground to make pasta or gnocchi. The non-durum fine semolina is also called farina in some countries and by the brand name of Cream of Wheat. It can also be used as an alternative to cornmeal and flours.
White Maize Meal – produced by fine grinding white corn for use in cooking instead of flours. Excellent source of protein. White maize is the main staple of South Africa, used in their stew or sadza.
