Flour that is ground from grains or roots other than wheat. Nonwheat flour has a low-gluten content or is gluten free and needs to be mixed with at least 50% wheat flour to allow the bread to rise properly.
| Graph IRI | Count |
|---|---|
| http://dbkwik.webdatacommons.org | 4 |
![[RDF Data]](/fct/images/sw-rdf-blue.png)
