Flour isnt just made from wheat.

Not only are there alternative grain flours, some are made with nuts, legumes, and even spuds.

Weve rounded up a few, and some delicious ways to use them.

They can contribute textures and flavors you cant get with the All Purpose stuff.

Nut flours arent great fits for everything.

If you need a recipe,try this one from King Arthur Flour.

If you want extra tastiness, mix some cajun seasoning or garlic salt in there.

Macarons:If you do nothing else with almond flour, you should make macarons.

King Arthur Flour has a great, though slightly involved,recipe for the tasty little sandwich cookies.

Also, almond and hazelnut banana bread sound downright decadent.

Throwing an extra egg in there also helps with the structure, so give that a go as well.

Also known as gram flour, youve probably encountered this tasty ingredient in Middle Eastern and Indian cooking.

This means flatbreads (and pizza crusts, and crackers) are perfect candidates for this particular flour.

If you want to get your cast iron skillet in on the action (and why wouldnt you?)

makesocca, a large chickpea pancake thatMark Bittmandescribes as totally foolproof.

Head over to theNew York Times for the full recipe, but it couldnt be easier.

Stir in some salt and pepper and a couple tablespoons of olive oil.

Remove your heated skillet and (carefully) swirl some olive oil around in there.

Fry onions and rosemary in your hot pan, and pour the batter directly on top.

Bake it all together until set and then broil for gorgeous crispy spots.

Neither contain anygluten; glutinous just means that stuff is sticky.

Perhaps the most fun app for glutinous rice flour (also called sweet rice flour) ismochi.

Just mix the rice flour and water in a bowl and steam for twenty minutes.

After that, stir in the sugar over heat, letting it melt and incorporate completely.

Moving on to savory applications, rice flour makes excellent noodles.

If you want to try your hand at it, check outhis recipefromVietnamese Home Cooking, via Epicurious.

Rice flour also makes for a light, crispy batter, and this one fromChefStepsis out-of-this world.

It also tastes like potatoes, which is a good thing.

Potato flour is also an excellent thickening agent.

So there you have it: a whole bunch of uses for some of the weirder flours out there.

Experiment, and enjoy the delicious results.

Photos byI Nneska, Illustration by Nick Criscuolo.