Groundgrain

Groundgrain is a general term for milled cereal products produced by grinding grains into flour, meal, or powder for culinary use. It encompasses a range of textures from very fine flour to coarse grits or cornmeal and is a staple component in many diets around the world.

Common sources include wheat, maize (corn), rice, barley, oats, and rye, as well as less widely used grains such as millet and sorghum. The milling result is often described by texture and refinement: fine flour, semolina, cornmeal, and whole-grain meal are typical examples. Whole-grain varieties retain bran and germ, while refined forms may have these components removed or processed separately.

Milling methods influence nutritional content and functionality. Stone milling tends to produce a coarser product and may preserve more natural oils and nutrients, whereas modern roller milling can produce very uniform white flour by separating and recombining components. Many flours are enriched with vitamins and minerals after milling, and some are labeled as whole grain or fortified to reflect their composition.

Uses for groundgrain are diverse. Flour is the primary ingredient in bread, pastries, noodles, and thickened sauces, while meal and grits are used for porridge, coatings, and baked goods. Gluten-containing grains like wheat and barley support elastic doughs, whereas gluten-free options rely on alternative grains or blends.

Storage and labeling considerations are important. Groundgrain products should be kept in cool, dry conditions to limit rancidity and pest risk, with whole-grain varieties having a shorter shelf life. Labeling often notes whole grain content, enrichment, and dietary considerations such as gluten presence.