Wheat flour contains gluten, a protein that is not tolerated by individuals with celiac disease or gluten sensitivity.

Almond flour is made from finely ground almonds, providing a nutty flavor and a rich source of nutrients.

Quinoa flour is derived from quinoa seeds and is a good source of protein, fiber, and essential amino acids.

Buckwheat flour is made from buckwheat groats, which are the seeds of the buckwheat plant.

Tapioca flour, derived from the cassava root, is known for its thickening properties and is often used in gluten-free baking and cooking.

Oat flour is made from finely ground oat groats, the inner kernel of the oat grain.

Arrowroot flour, extracted from the arrowroot plant, is known for its ability to create a light and fluffy texture in baked goods.

Sorghum flour is made from finely ground sorghum grains, providing a slightly sweet flavor and a good source of fiber.

Cassava flour, derived from the cassava root, is often used as a substitute for wheat flour in pizza crusts due to its ability to create a crispy texture.

Brown rice flour is made from finely ground brown rice grains, retaining the bran and germ, providing a higher nutritional value compared to white rice flour.

Almond flour, made from finely ground almonds, has a nutty flavor and is a good source of fiber, protein, and healthy fats.

Potato flour is primarily composed of potato starch, which is extracted from the potato tubers.

Brown rice flour is often used in gluten-free pasta due to its ability to create a firm and chewy texture.

Teff flour is made from finely ground teff grains, an ancient grain known for its small size and high nutritional value.

Coconut flour, made from finely ground coconut meat, has a slightly sweet flavor and is high in starch and fiber.