Tapioca flour and starch are basically the same thing. Tapioca flour comes from the root of the cassava plant. Tapioca flour is naturally gluten free and can be used in bread recipes combined with other gluten free flours. Tapioca flour is popularly used to...

Tapioca pearls are made from tapioca starch, an extract of the South American cassava plant, which came to Taiwan from Brazil via Southeast Asia during the period of Japanese rule between 1895 and 1945. Tapioca pearls are usually used for puddings, while the larger...

Tapioca seed is derived from the cassava plant, known for its starchy root which came to Taiwan from Brazil via Southeast Asia during the period of Japanese rule between 1895 and 1945. This ingredient is often used in cooking and baking, providing a gluten-free...

Thai black rice is glutinous and is usually eaten in Thailand as a dessert. Black Thai rice has a nutty taste and sticky texture when cooked.

Triticale, a small-seeded cereal grain, is the first man-made cereal grain crop species. It resulted from the hybridization of wheat (Triticum) with rye (Secale) and its name combines the scientific names of the two genera involved. Triticale flakes are rolled from the Triticale kernel.

Wheat bran is one of the layers of the wheat kernel. It is removed in the milling process and has an excellent source of fiber. Wheat bran can be added to bread, muffins, baked goods or in cereals to add more fiber. Wheat bran...

Wheat flakes are made from the wheat kernel by heating and rolling into flakes. Wheat can be traced as far back as 10,000 years ago originating back to south east Turkey. Wheat flakes are high in fiber and iron. Wheat flakes can be used...

Wheat germ is part of the wheat kernel and is removed from processed wheat. It is the most nutritious component of whole grain wheat. Wheat germ is added to some granolas, cereals, cornbread, and is a popular topping for fruit pies, yogurt, ice cream,...

This cereal is a mix of Galloway’s cracked wheat, Galloway’s cracked rye and Galloway’s flax seeds. It makes a hot porridge similar to the River Cereal. Directions: Bring 3 cups of water to a boil. Then add 1/2 teaspoon salt, add 1 1/2 cups...

Hard red spring wheat is sown in the spring and harvested in the fall. Hard red spring wheat is high in protein and has a strong gluten content that produces fine breads, hard rolls, and bagels. Hard wheat is best for yeast breads. Whole...

Winter wheat is sown in the fall, lives through the winter and is harvested in the summer. Soft pastry wheat milled into pastry flour is used to produce flat breads, cakes, cookies, snack foods, and pastries. Whole grains are best stored in an airtight...