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Flour that does not contain gluten, which is a protein found in some types of flour milled from various grains, seeds, legumes, tubers, and nuts. Gluten is the substance that gives dough its elasticity, strength, and makes the dough rise. Wheat has a high level of gluten and is most often combined with various types of non-gluten flour to allow baked goods to rise effectively.
A major problem with gluten flours is that some individuals have an allergic reaction to gluten and therefore must not consume products containing gluten. Some non-gluten flours that can be safely consumed by gluten intolerant individuals are rice (brown and white), potato, chickpea, quinoa, corn, soy, sorghum, and buckwheat. Bread made solely with non-gluten flour may have a texture that is dense and crumbly. The non-gluten flours not only give bread an interesting texture, but also add flavor and nutritional value.
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Buckwheat Flour | 
Corn Flour | | 
Potato Flour |
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Non-gluten Flour term - Related Content |
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| A type of corn that is grown solely as a source for the production of corn flour. The kernels are starchy and much softer than other types of corn, which allows flour milling to ... |
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| A utensil most often associated with baking activities that allows fine or coarse ground substances to be sifted and spread over a variety of surfaces when preparing foods. Also ... |
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| 1. A product created by grinding and sifting various types of substances, such as grains, legumes, nuts, and some vegetables into a powdered form that varies from very soft to ... |
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| A type of flour produced by grinding dried yams into a powder. A yam is a hearty tuber that does not have the sweet taste of a sweet potato, but instead may have flavors that ... |
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| A type of flour ground from a high protein man-made grain produced by crossbreeding wheat and rye. Pronounced “trit-i-KAY-lee”, the name is a combination of the Latin botanical ... |
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| Tips - Home Flour Milling | Substitutions
Tips - Home Flour Milling
Amaranth Flour
Amaranth seeds are very small so they are difficult to grind into flour with ... |
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| Nutritional Advantages | All About Gluten
Nutritional Advantages of Various Types of Flour
Most types of flour are composed mainly of carbohydrates, but the ... |
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Most types of flour keep well in a sealed container in a cool, dry, and dark location. The original paper packaging used for many types of flour is fine for long term ... |
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| Flour Used as a Thickening Agent | Frying | Deep-Frying | Baking
Flour Used as a Thickening Agent
Flour is one of the most often used thickening agents when ... |
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Individual graduated dry measuring cups are used to measure large quantities of flour while measuring spoons can be used to measure the smallest quantities.
When ... |
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| Light and crispy, this cracker or flat bread recipe is great to serve when needing a delicious tasting appetizer or garnish for soups, salads and chilies. |
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| Crisp and salty, this crisp goes well with soups, stews and salads. |
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