Flour that is ground from substances other than wheat. Non-wheat flours are ground from seeds, roots and tubers, nuts, legumes and other grains. Most types of non-wheat flour varieties are lower in gluten content than wheat flour varieties and some non-wheat flours are gluten free. Due to the low gluten content, it is a common bread making practice to mix non-wheat flours with wheat flour in order for bread loaves to rise properly, resulting in an acceptably light and airy crumb. When used alone, most non-wheat flours result in bread loaves that are flatter, heavier, and denser than wheat breads.
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