include those from gluten-free cereal flours other than rice such as oat, corn, sorghum, millet and teff, from pseu- docereals such as buckwheat, amaranth and quinoa, from tubers such as cassava and potato, from legumes such as soy and chickpea and from other raw materials such as chestnut, tigernut, and chia. In recipes with a combination of different flours and starches as basic ingredients