GTGF Grain Foods

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Across
  1. 3. Corn minus the hull and germ.
  2. 6. The reproductive part of the plant.
  3. 7. This rice is small and sticky when cooked.
  4. 9. Anything that is see-through.
  5. 12. These products have had the bran and germ removed during processing.
  6. 13. Contains added leavening agents and salt.
  7. 14. A complex carbohydrate stored in plants.
  8. 15. Not a grain product, but the starch from the Cassava, an edible root of a tropical plant.
  9. 20. Products that have added nutrients to replace those lost due to processing.
  10. 21. When a starchy product reaches it's maximum thickness.
  11. 23. Granules of precooked, dried semolina.
  12. 24. Makes up the largest part of the kernel.
  13. 26. Grains ground into a powder.
  14. 27. Used for most general cooking and baking.
  15. 29. The ability to yield to pressure and return to original shape.
Down
  1. 1. Made by milling the entire wheat kernel so it contains the bran, germ, and endosperm.
  2. 2. This rice has been steeped in warm water, drained, steamed, and dried.
  3. 4. This rice is dry and fluffy when cooked.
  4. 5. A dough that may or may not be dried.
  5. 8. Anything that is not see-through or clear.
  6. 10. This happens when a gelatinous product begins to leak water.
  7. 11. The outer protective covering of the kernel
  8. 13. Made from a hard variety of wheat called durum wheat. Used to make pasta.
  9. 16. The refined starch obtained from the endosperm of corn.
  10. 17. The seed of a grass that grows in the marshes of Minnesota and Canada.
  11. 18. Starchy grains that are suitable to use as food.
  12. 19. A protein that gives strength and elasticity to grain products.
  13. 22. Unable to dissolve.
  14. 25. The product contains all three parts of the grain kernel.
  15. 28. The whole seed of a cereal