Flours that do not contain gluten, which are important in making bread for individuals that are intolerant of wheat or gluten. Since gluten gives dough its elasticity, strength and makes the dough rise, bread made from non-gluten flour may have a texture that is dense and crumbly. The non-gluten flours not only give bread an interesting texture but also add flavor and nutritional value. Some non-gluten flours are brown rice, potato, chickpea, quinoa, cornmeal, and buckwheat. Spelt flour and millet flour are low in gluten and can generally be used in breadmaking for gluten intolerant individuals.