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Soya flour A fine creamy-yellow powder ground from grits of hulled soya beans from which the oil and soluble carbohydrates have been removed. Although it contains no gluten-forming proteins, it is rich in other forms of protein and fat and low in carbohydrates, and is usually mixed with other flours to improve the protein, volume and keeping-quality of baked goods. Food manufacturers exploit its binding qualities. In Japan, where it is called kinako, it is used for confectionery.

Potato flour A very fine, brilliant white powder made by grinding either steamed, dried potatoes or the starch extracted from pulverized potatoes by a washing process. Also called potato starch, farina and, in France, fécule, it is used as a thickener, producing clear, light sauces. Being more effective than cereal starches, less is required. It is used in baked goods for its gluten-free status and for the moist crumb it gives.

Urad A creamy-white powder ground from hulled urad or urd black lentils, also known as black gram. It is the basis of the traditional idlis (dumplings) and dosas (pancakes) of South India and is also used to make poppadoms.

Spelt An ancient, non-hybridized cereal grain related to common wheat, also known by the German name of dinkel. It contains more protein, and thus forms more gluten, than common wheat, yet seems to be better tolerated by those with gluten allergies. Ground into flour, spelt can be substituted for common wheat flour and behaves like whole-wheat flour, imparting a distinct nutty, wheaty flavour.

Arrowroot A fine white powder extracted from the rhizomes of the tropical maranta plant. Containing 80 per cent starch, it is used as a thickener for sauces and glazes. Because it becomes clear when cooked and has no taste, it is considered superior to cornflour. To avoid lumps it should be slaked in cold liquid before cooking. It breaks down if overcooked, causing sauces to separate. Easily digestible, it is a traditional food for invalids

Matzo meal Crumbled matzos, the thin unleavened Jewish Passover bread made according to strict regulations to avoid any fermentation, from wheat flour and water. Available in fine and medium grinds, it is used like breadcrumbs, as a thickener for soups, to bind gefilte fish, for breading foods to be fried, as an ingredient in dumplings (matzo balls or knaidlach) and, soaked and squeezed dry, in cakes and pancakes.