For a twist on baking, you can incorporate different flour types as an alternative to standard all-purpose flour. Millet flour, which has light yellow color similar to cornmeal, is an option that provides a buttery flavor. It's also gluten free. Gluten provides a binding action that forms nicely rounded cakes, cookies and other baked goods. Since gluten is not present in millet flour, it requires a supplementary ingredient that emulates the binding properties of gluten, such as guar gum, or the addition of a flour, such as all-purpose, which contains gluten.

Follow the steps in a recipe as indicated until you reach a step involving the addition of flour.

Replace half of the all-purpose or other flour type with millet flour when combining the dry ingredients in a mixing bowl. For example, if the recipe requires 2 cups of flour, instead use 1 cup of a flour that contains gluten, such as all-purpose, bread or pastry flour, and 1 cup of millet flour.

Follow the remaining steps of the recipe.

Substitute millet flour for amount of all-purpose flour the recipe calls for but subtract 1/4 cup of flour for every 3/4 cup stipulated in the recipe. For example, if the recipe requires 3/4 cup of all-purpose or other standard flour, use 1/2 cup of millet flour.

Add 1 tsp. of guar gum and 1/4 cup of cornstarch for every 1/2 cup of millet flour to the dry ingredients.

Follow the remaining steps of the recipe.