cooked as to be still firm when bitten

a disease in which the small intestine is hypersensitive to gluten, leading to difficulty in digesting food

white rice prepared from brown rice that has been soaked, steamed under pressure, and then dried and milled

a mixture of 2 proteins present in cereal grains, especially wheat, that is responsible for the elastic texture of dough

an odorless tasteless white substance occurring widely in plant tissue and obtained chiefly from cereals and potatoes

all plants in grass family, such as wheat, corn, rice, oats, rye, barley, buckwheat, and millet

small, separate, dry fruits produced by grains; harvested and processed for food

a nutritious, shaped dough that may or may not be dried

starchy seed of plants grown in flooded fields in warm climates

grain that is one of the oldest plants foods

foods that include all three parts of the grain kernel