Rice bran: The rice has a husk rich in bran. They can be prepared and used in the diet of people who cannot eat wheat bran. They are available at health food stores.
Grain rice and rice flour: Rice grain is gluten-free. The white rice is polished to remove the seeds and the outer husk. Brown, uncleaned, from which it was made, it is more nutritious, but it takes longer to cook. Brown rice and rice flour can be purchased at health food stores. They are useful in a gluten-free and wheat-free diet. Rice is a good pasta substitute for people who are allergic to gluten and wheat.
Rye flour: Dark, gray-brown flour with good taste, rarely used alone, as it tends to stick together. Not suitable for a gluten-free diet, because it contains gluten. Available in health food stores.
Saga flour: Whitish-gray flour made from the core of the saga palm. Almost pure starch, it doesn't have much nutritional value. Difficult to use in baking, but popular as a supplement to a gluten-free and wheat-excluded diet.
Puree peas: The yellow meal was made by finely grinding peas, it has a pungent taste and can only be used in small amounts, combined with other types of flour. It improves the color of gluten-free baked goods, it also has some binding properties.
Wheat: Basic grain used in the production of flour and bread. The outer shell of the grain contains the most valuable fiber – bran. The germ of the grain is a rich source of nutrients. Rest, ok. 80%, it's starch. Wheat grain is used to make white flour or, to a lesser extent, full-nozzleist. Some vitamin B supplement, calcium and iron is to partially compensate for the losses of these components during processing. Wheat flour contains a special type of protein – gluten, which makes, that after adding water from wheat flour, an elastic dough is formed and then good bread with a clear structure and taste.
Manna is a type of coarse flour made from durum wheat, contains a high percentage of gluten. It can also be used as a raw material for pasta production.
Wheat is the most common cause of allergies in the UK. It should be avoided in both an exclusive and gluten-free diet. It is best to replace it with a mixture of flour from other grains with the addition of a binding agent.
Wheat starch (krochmal): It is a very fine white powder made from wheat flour. It is almost completely free of gluten and fiber, vitamins and mineral ingredients. It is one of the most nutritionally neutral raw materials for the production of gluten-free bread. It is not as versatile as flour and the results of its use in the kitchen are rather poor and inedible. The author does not recommend it as a foodstuff and does not include it in the recipes posted on this website.