Which flour for which dough? With the right kind nothing goes wrong when baking. Anyone who bakes with the right flour will be rewarded with perfect pastries.
Wheat flour is usually used when preparing cakes and other delicacies. Spelled 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.