Pre-modern Europe depended on what we today call "specialty flours,", for its daily bread. Before wheat became the foundation of breads and sweet goods worldwide, bakers learned - whether out of choice or necessity - to use flours milled from a variety of other foodstuffs, including barley , potatoes, buckwheat, rice and oats. Each has its unique characteristics, and all offer bakers new tastes, textures, and colors with which to enhance their breads, cakes, cookies and pastries.
NOTE: Our gluten-free flours are packed in a facility that also packs wheat and rye flours. For that reason, our gluten-free products are not recommended for people with medically confirmed gluten allergies. They are, however, suitable for those who choose to limit their gluten intake for non- medically necessary reasons.
Want to learn more about flours made from rye and other grains? Take a look at INSIDE THE JEWISH BAKERY'S bonus chapter on Non-Wheat Flours.