# data[].attributes.body
Quinoa:
-whole or milled into flour; very tiny circles; off-white; mild flavor
-culinary uses: pilafs, salads, puddings, soups

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Buckwheat:
-whole or milled into flour; light brown; mildly nutty flavor
-culinary uses: hot cereal, pilafs, flour is used for pancakes, blinis, baked goods

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Flour:
-groats, milled into a fine powder
-culinary uses: baked goods

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Bran:
-outter covering of the oat
-culinary arts: hot and cold cereals, baked goods

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Cornstarch:
-dried kernels; hull and germ removed; ground to a powder; pure white
-culinary uses: thickening agent (slurry); baked goods, coatings

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Grits:
-ground hominy; available in fine, medium and coarse grinds
-culinary uses: hot cereal, baked goods, side dishes, popular in the southern united states

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Rice Flour:
-white rice that has been finely milled; powdery, white, mild flavor
-culinary uses: thickening agent, baked goods

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Jasmine:
-aromatic, nutty flavor
-culinary uses: pilaf, steamed, rice pudding

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Cake:
-soft wheat; the endosperm is very finely milled; pure white flour, polished soft wheat kernels; usually enriched and bleached
-culinary uses: cakes, cookies

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All-Purpose:
-blend of hard and soft wheat; the endosperm is finely milled; off white color, usually enriched, may be bleached
-culinary uses: baked goods, pasta, thickening agent

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Bran:
-separated outer covering of wheat kernel; brown flakes; mildly nutty flavor
-culinary uses: hot and cold cereals, baked goods (bran muffins); used to increase dietary fiber

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Cracked:
-coarsely crushed, minimally processed kernels; light brown to reddish brown; somewhat chewy texture, nutty flavor
-culinary uses: hot cereal, pilaf, salads, breads