One may be allergic to dairy products only, another to soy, wheat, rice and peanuts, and so on. Some include buckwheat, rye, oat, corn, rice, barley, amaranth and quinoa. It should be noted for those dealing with alternative flours that it takes some experimentation until you become comfortable with the grain properties. Always store them in the freezer, as they usually have no preservatives. If using wheat flour, the measurements are relatively straightforward.
Non wheat grains each have their own special textures and tastes.
These recipes can be of benefit, even if you are not gluten intolerant. Flours also vary in qualities from manufacturer to manufacturer. It takes a little time until someone new to cooking with these grains feels a sense of mastery. Nor should it be too dry, crumbly and difficult to shape. To get the right texture, begin with the recommended measures.