For completeness, flours from other plants, including legumes, are listed here, which can be used as alternatives to standard flour. They are suitable for various types of diets and intolerances. Although some crops do not fall into the cereal category, I have included them here for clarity.

Potato Flour

A range of gluten-free dishes can be prepared from this flour (potato dumplings, potato gnocchi, potato pancakes, etc.).

It does not contain gluten.

It is neutral to slightly cooling, has a sweet taste, and is alkaline.

Chickpea Flour

This flour is used very often in vegetarian cuisine. It is very delicious thanks to its nutty flavour. We can use it wherever we were used to using wheat flour. It is rich in protein, carbohydrates, and fibre, and contains vitamins C, B6, folic acid, and iron.

It does not contain gluten.

It is neutral and supports the function of the spleen, stomach, bladder, and kidneys. It stimulates urination, regulates blood sugar, and supports blood formation.

Graham

This is a coarsely ground wholemeal flour (meal). Its consistency resembles wheat semolina. It is suitable for baking Graham bread and pastries.

It contains a low percentage of gluten.

It has a refreshing nature and is suitable for dryness and dry skin.

Hraška

It is a great source of fibre, carbohydrates and is also rich in antioxidants and minerals - magnesium, phosphorus, and potassium. It is suitable for preparing pea soup, thickening dishes and soups, and for pancakes. In old Czech cuisine, it was also used to prepare quick pea soup.

It does not contain gluten.

It is of a neutral nature and has a sweet taste.

Nopal Flour

This flour is obtained from the prickly pear cactus growing on lava fields. Its name comes from the Aztec word for cactus – nopal. Thanks to its high content of fibre, minerals, vitamins, and antioxidants, it is very beneficial for our body. It was part of the diet of the ancient Aztecs. It can be added to mixtures when preparing dough for bread and pastries.

It contains a high amount of pectins, vitamins B and C, fibre, and 17 amino acids.

It does not contain gluten.

It is of a refreshing to slightly warm nature. It is suitable for cardiovascular diseases, stomach ailments, and intestinal problems.

Acorn Flour

During times of war and famine, acorns were very often collected, dried, and crushed into flour.

It contains potassium, calcium, magnesium, fibre, and B-group vitamins. It has a slightly spicy taste and we can use it for preparing bread, pastries, potato pancakes, patties, and omelettes. It does not need to be mixed with any other flour, but it is difficult to digest, so handle it with care and preferably mix it with other flours.

It has a warm nature and a sweet and bitter taste. It does not contain gluten.