Dried grain, as oats or wheat, hulled and broken or crushed; in high milling, cracked fragments of wheat larger than grits.

hulled grain

The whole kernels of grain, such as barley, buckwheat or oats that have been hulled, cleaned and sometimes roasted, but not cut or flattened. They are similar to barley and can be used in soups as a thickener to stiffen the texture of the soup broth.