Nonwheat flour

In addition to wheat flour, we also use flours milled from other plants. Each contributes its own distinctive taste, texture, and nutritional benefit; however, because these flours are lower in gluten content, they are combined with a percentage of wheat flour to assure proper leavening. See Barley flour, Buckwheat flour, Corn flour, Potato flour, Rye flour, and Soy flour.