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wheat  ·  No known concerns

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

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).

SunflowerSeed  ·  No known concerns

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

Flaxseed  ·  No known concerns

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

SourdoughStarter  ·  No known concerns

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

PumpkinSeed  ·  No known concerns

Flat, oval seeds from pumpkins, eaten roasted as a snack or pressed for pumpkin seed oil.

SesameSeed  ·  No known concerns

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

Millet  ·  No known concerns

Small, gluten-free cereal grain cooked like rice or ground into flour, a staple in parts of Africa and Asia.

RyeFlour  ·  No known concerns

Cereal grain containing gluten. Used to make dark rye bread, rich in dietary fiber.

WineVin  ·  No known concerns

Natural vinegar produced from fermented red wine. Contains trace grape polyphenols.

Malt  ·  No known concerns

Barley grain sprouted and dried to make a natural sweetener and flavoring. Used in bread, beer, and breakfast cereals; contains gluten.

PoppySeed  ·  No known concerns

Tiny, crunchy seeds from the poppy plant, used in baking and as a topping for breads and pastries.