Other Flours, Meals, and Starches

Wheat flour is the only flour with gluten of sufficient quantity and quality for making regular yeast breads. Some other grains, primarily rye and spelt, also contain gluten proteins, a fact important to people with gluten sensitivity or celiac disease. Nevertheless, the proteins do not form a good, elastic gluten useful for bread making. With the exception of a few specialty baked goods, these other flours and meals are mixed with wheat flour for most baking purposes.