coarse flour's Usage Examples:

Cornmeal is a meal (coarse flour) ground from dried corn.

Mielie Meal (or maize meal) is a relatively coarse flour (much coarser than cornflour or cornstarch) made from maize which is known as Hupfu or mealies.

including: Ethanol plants (grains) A farm machine, which mills grain into coarse flour to be fed to livestock Fluff pulp defiberizing Fruit juice production.

preparation of oats that have been dehusked, steamed and flattened, or else a coarse flour made of hulled oat grains (groats) that have either been milled (ground).

Other varieties are made by using coarse flour of wheat and leafy vegetables such as amaranth, spinach, Luni or grated.

Brazilian farinha, and the related garri of West Africa, is an edible coarse flour obtained by grating cassava roots, pressing moisture off the obtained.

Glaster - buttermilk in the churn Gloice - a sharp pang of pain Gurgins - coarse flour Gwain - going Hambrack/hamrach - a straw horse-collar (cf 'rach') Herring-gutted.

Cornmeal – Meal (coarse flour) ground from dried corn Corn oil – Oil from the seeds of corn Corn starch –.

Cattle are also fed oats, either whole or ground into a coarse flour using a roller mill, burr mill, or hammermill.

furum, a pancake made with yeast, or crempug wen where the normally coarse flour was replaced with refined flour.

region, arracacia is made into fried chips, biscuits, and ground into a coarse flour.

Soda bread is made with coarse flour (either white or whole meal), or a mix of the two depending on the recipe.

southern parts of Karnataka, is referred to as akki tari uppittu (rice coarse flour uppittu).

from the stem, root and seeds of the cycads, grinding the pith to a coarse flour, before being dried, pounded, and soaked.

The malt is milled into a coarse flour (grist) which is made of three substances: (1) Husks (70%); (2) Grits.

from the stem, root and seeds of the cycads, grinding the pith to a coarse flour and then washing it carefully and repeatedly to leach out the natural.

"tapiocas" , the tapioca is moistened, strained through a sieve to become a coarse flour, then sprinkled onto a hot griddle or pan, where the heat makes the moist.

Pinole – a Spanish translation of an Aztec word for a coarse flour made from ground toasted maize kernels, often in a mixture with a variety.

first ground to the correct particle size, usually the consistency of coarse flour.

Tapioca flour must be moistened and strained through a sieve to become a coarse flour.

Synonyms:

rough-textured; textured; unsmooth; rough;

Antonyms:

smooth; regular; polished; slippery; fine;