There are plenty of online resources for gluten-free flours, but just so you don’t have to harvest them from a dozen different sites, I’ve included them here.
This is not an exhaustive list, but these are the ones you’ll most commonly find. For a discussion of the pros and cons of various flour as well as ideas on how to use them, please visit my podcast series with Tiffany Pollard at: http://community.eatingforevolution.com/articles/?ac=dg4h6rib
If you’re having trouble with gluten, you can still enjoy:
- Almond flour
- Amaranth
- Arrowroot
- Baking soda (most)
- Baking powder (most)
- Bean flour
- Brown rice flour
- Buckwheat flour
- Chickpea flour
- Corn flour
- Corn starch
- Cornmeal
- Date flour
- Fava bean flour
- Flaxmeal
- Green pea flour
- Guar gum
- Hazelnut flour
- Harina
- Lecithin
- Mesquite
- Millet flour
- Polenta flour
- Potato flour
- Potato starch
- Quinoa flour
- Sorghum flour
- Sorghum gum
- Soy flour (can be irritating to a compromised bowel)
- Sweet rice flour
- Tapioca flour
- Teff (make sure it’s not blended with wheat flour)
- White rice flour
- Xantham gum
These are the flours you’ll want to avoid:
- All-purpose flour
- White flour
- Wheat flour
- Enriched flour
- Bleached flour
- Whole meal flour
- Barley flour
- Graham flour
- Oat flour
- High protein flour
- Durum flour
- Semolina flour
- Kamut flour
- Triticale flour
- Rye flour
- Soba flour
- Spelt flour
- Wheat gluten and “vital” wheat gluten
- Starch and “modified food starch
- Malt anything
