Non-Wheat Flours

Non-wheat flours and starches are made from a number of dried grains, other seeds, nuts, and even from roots and tubers such as cassava, arrowroot and potato. Their uses are quite specific, as they tend to have strong earthy flavors that do not adapt easily. Historically, in areas where wheat was scarce, they gave rise to regional dishes like Scottish oatcakes and Breton galettes. Only rye flour contains an adequate proportion of protein for bread making, although even this is better mixed with wheat flour. Some non-wheat flours can be used with chemical raising agents.