Which flour for which dough? With the right kind nothing goes wrong when baking. Wheat flour is one of the oldest foods in the world and is as popular as ever.
rye flour is considered a precursor to wheat. Gluten-free recipes without spelled or rye flour rely on a substitute such as chickpea or buckwheat flour. In addition to classic baking with “normal” flour, baking with gluten-free flour is also becoming increasingly popular. In the Merkurde PDF library you will find a large selection of recipes.