Yellow gram, like small knobbly chickpeas (US: garbanzo beans).

Flour

Oatmeal flour

Plain wheat flour

Plain white flour (US: all purpose flour)

Wheat flour

Cornflour (US: corn starch). Finely powdered maize kernels. It is an excellent thickening agent.

Flour made from buckwheat, saracen corn. This is made from the dried fruit seeds or groats of a relative of the dock plant and rhubarb rather than a cereal plant. It originated in the Orient and has been cultivated in Europe since the end of the 14th Century and produces a triangular seed. These are dehusked and dried and then ground into flour which is grey with black flecks. It is not ideal for breads but is used for pancakes and noodles.

Soya flour

Barley meal. Barley flour. Coarsely-ground barley, generally used for making porridges and gruels.