Buckwheat

• Seeds of the fagopyrum plant are used to make buckwheat flour. The strong flavor of buckwheat is preferred in baked goods like bread and in pancakes.
  
  

Rye

• When milled into flour and used in bread, rye dough is less elastic than wheat. Strictly rye bread is often made with sourdough or leaven instead of yeast. Rye flakes, cracked rye and whole rye "berries" can be added to cereals, muffins and breads.
  
  

Oats

• Whole oats that have been cleaned, toasted, hulled and cleaned again are called oat groats, which can be ground in oat flour. Unlike wheat, buckwheat or rye, oat flour does not contain gluten. Sometimes oat bran, the outer casing of an oat, is added to bread because it contains so much soluble fiber.
  
  

Flaxseed

• Flaxseed is also very high in soluble fiber and can be added to bread whole or ground.
  
  

Barley

• Barley flour is ground pearl barley and, like oat flour, does not contain gluten. It is one of the hardiest cereals.
  
  

Triticale

• This hybrid of wheat and rye is high in protein and tastes nutty and sweet. You can buy triticale as whole berries, flakes or flour. However, it is very low in gluten, which means it must be combined with wheat flour when used in bread.