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wheat  ·  No known concerns

Cereal grain milled into flour for bread, pasta, and baked goods. Contains gluten.

Flaxseed  ·  No known concerns

Small oilseed rich in fiber and omega-3 fatty acids (ALA), eaten whole, ground, or as flaxseed oil.

Cornflour  ·  No known concerns

Finely ground flour milled from whole corn kernels, used in breads, tortillas, and batters.

SpeltFlour  ·  No known concerns

Ancient wheat variety containing gluten. Highly nutritious alternative to modern wheat.

Sorghum  ·  No known concerns

Gluten-free flour milled from sorghum grain, used in flatbreads and as a wheat flour alternative.

AlfalfaPowder  ·  No known concerns

Dehydrated, ground alfalfa sprouts used as a nutrient-dense additive in health foods and supplements.

RedClover  ·  No known concerns

Sprouted red clover, used in sprouted-grain flour blends.

Peas  ·  No known concerns

Small round legume seeds, eaten fresh, frozen, or dried. A good source of plant protein and fiber.

Lentils  ·  No known concerns

Small legume, high in plant protein and fiber, cooked in soups, stews, and salads.

SunflowerSeed  ·  No known concerns

Seeds of the sunflower plant, eaten roasted as a snack or pressed for sunflower oil.

SesameSeed  ·  No known concerns

Small oilseeds with a nutty flavor, used whole, ground into tahini, or pressed for oil. Contains sesame allergen.

RyeMalt  ·  No known concerns

Flour milled from malted (germinated) rye; contributes enzymes, colour and flavour to baked goods.

SourdoughStarter  ·  No known concerns

Live fermentation culture of wild yeast + lactobacilli used to leaven bread.

EnzymeUnspecified  ·  No known concerns

Processing aid enzyme listed on the label without further specification (common for e.g. amylase in baked goods).

Water  ·  No known concerns

The most common ingredient in processed foods.

Yeast  ·  No known concerns

Single-celled fungus used to ferment dough for bread and beer, or as a nutritional supplement (nutritional yeast).