Bread made without wheat flour

On this Wikipedia the language links are at the bread made without wheat flour of the page across from the article title. In many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production.

Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe and Australia revealed starch residue on rocks used for pounding plants. An early leavened bread was baked as early as 6000 BC in southern Mesopotamia, cradle of the Sumerian civilization, who may have passed on the knowledge to the Egyptians around 3000 BC. The Egyptians refined the process and started adding yeast to the flour. There were multiple sources of leavening available for early bread. Airborne yeasts could be harnessed by leaving uncooked dough exposed to air for some time before cooking.