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Rye flour Milled from a hardy cereal grass, rye flour is historically the bread-making staple of northern Europe and Nordic regions and is the defining ingredient in pumpernickel, black bread and crispbread. With a faintly bitter flavour, it is grey in colour, either light or dark according to the amount of bran remaining. Because rye is low in gluten, breads made from only rye flour are dense. A moisture-trapping gum in the grain gives rye doughs a characteristic stickiness and keeps the bread moist.

Rye flakes Flakes formed by flattening whole rye grains between rollers. Also called rolled rye, the flakes are cooked as a breakfast porridge or toasted and added to commercial breakfast cereals. Due to their unusual configuration, the sugars in rye break down very slowly to simple sugar and thus take a long time to digest, effectively reducing appetite.

Pearl barley Barley grains with their husks and pellicles (outer layers) removed, then steamed and polished until round and shiny. Pearl barley, the most common form, is used to thicken stews and soups, notably Scotch broth, and has little taste of its own. Pot barley, which has had some of the bran removed, requires long cooking to soften it.

Barley flakes The flakes produced by flattening whole grains of barley, outer husks removed, between rollers. Used to make milk puddings, porridge and added to breakfast cereals such as muesli, they have a distinct flavour and are slightly chewy. Flakes may be softened by soaking before being used in baked products.

Barley flour Ground and powdered pearl barley. Because barley contains little gluten, leavened breads made with only barley flour are dense and heavy. Most barley breads are unleavened griddle breads. For leavened breads, barley flour is best mixed with wheat flour. Lacking the water-retaining properties of the gluten network, barley bread goes stale quickly. Barley meal is a wholemeal flour that is coarsely ground from hulled barley.