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Do you love baking but can’t handle gluten? We help you sort through gluten-containing and gluten-free flours.

 

 Gluten Containing Flours Gluten-Free Flours
Wheat flour  Amaranth flour
 Barley flour  Arrowroot flour
 Bulgur flour  Casava flour
 Durum flour  Chickpea flour
 Einkorn flour  Flour from beans (black or wheat beans, fava beans, green peas, etc)
 Emmer flour  Buckwheat flour
 Farina flour  Coconut flour
Faro flour  Corn, cornmeal and cornstarch
Graham flour  Millet flour
Kamut flour  Flours from nuts (almond, peanut, walnut, cashew, etc)
Rye flour  Oat flour made using gluten-free oats
Semolina flour  Potato flour
Spelt flour  Psyllium flour
Flour from sprouted wheat  Quinoa flour
Triticale (a hybrid of wheat & rye) flour  Rice flour
   Sorghum flour
   Soy flour
   Tapioca flour

 

For gluten-free baking always choose gluten-free yeast as well. This type of yeast does not contain any added enzymes originating from wheat.

Important Note
These flours are only categorized based on their gluten content and not their FODMAP content. There are flours in both categories that are high in FODMAPs.

Digestive Nutrition Clinic Factsheet