Flour

Flour is a powder used to make many different foods, including baked goods, as well as thickening dishes. It is made by grinding grains, beans, nuts, seeds, roots, or vegetables using a mill.

form of flour made from finely milled rice

300px|thumb|Tapioca starch

powder made from the grinding of wheat used for human consumption

flour made from dried maize (corn)

pulse flour made from ground chickpeas

flour made from green bananas

thumb|right|Gofio mill, La Orotava, Tenerife

Israeli massacre of Palestinians at northern Gaza Strip (29 Feb. 2024)

Masa or masa de maíz (; ) is a dough made from ground nixtamalized corn. It is used for making corn tortillas, gorditas, tamales, pupusas, and many other Latin American dishes.

Cornmeal is a meal (coarse flour) ground from dried maize. It is a common staple food and is ground to coarse, medium, and fine consistencies, but it is not as fine as wheat flour can be. In Mexico and Louisiana, very finely ground cornmeal is referred to as corn flour. When fine cornmeal is made from maize that has been soaked in an alkaline solution, e.g., limewater (a process known as nixtamalization), it is called masa harina (or masa flour), which is used for making arepas, tamales, and tortillas. Boiled cornmeal is called polenta in Italy and is also a traditional dish and bread substitu

cereal meal

Modelling material

flour prepared from dried and ground barley

Pinole, also called pinol, is roasted ground maize. The resulting powder is then used as a nutrient-dense ingredient to make different foods, such as cereals, baked goods, tortillas, and beverages. For example, it can be mixed with a combination of cocoa, agave, cinnamon, chia seeds, vanilla, or other spices, to make a beverage called pinolillo. The name comes from the Nahuatl word pinolli, meaning cornmeal. Today, pinole is generally made by hand using wood-burning adobe ovens and a stone and pestle, and is still consumed in certain, often rural, parts of Latin America. Pinole is considered

ground almonds

Rempeyek or peyek is a deep-fried savoury Indonesian-Javanese cracker made from flour (usually rice flour) with other ingredients, bound or coated by crispy flour batter. The most common type of rempeyek is peyek kacang ("peanut peyek"); However, other ingredients can be used instead, such as teri (dried anchovies), rebon (small shrimp), or ebi (dried shrimp). Today, rempeyek is commonly found in Indonesia and Malaysia, as well as in countries with considerable Indonesian migrant populations, such as The Netherlands and Suriname.

tool for flour quality measurement

coarse-ground whole-wheat flour

battle of flour and eggs in Spain

bag used to store flour or feed

Coarse maize flou, mainly used in Africa

coca leaves powder

Flour made from dried ground mesquite pods

Flour milled from dried apples

thumb|Máchica in a storage jar