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