There are eleven non-gluten flours that are extremely nutritious.

Cookies, bread, noodles, and sweets contain flour. Wheat, oat, rye, kamut, and barley contain gluten. There are various gluten-free flours for cooking and baking. Good news for Celiacs and gluten-sensitive people!

The dried meat of the coconut is what gives coconut flour its mild coconut taste and inherent sweetness. Of all the flours tested, this one had the greatest fiber and fat content. If you have nut or gluten sensitivities, coconut flour is a great substitute.

Grind whole-grain oats to make flour. Beta-glucan, a soluble fiber, has several health advantages. Oat flour, rich in fiber, protein, and nutrients, gives cookies, breads, and other baked products flavor, texture, and structure. If you have celiac disease or gluten allergy, use oats or oat flour.

Grind whole-grain oats to make flour. Beta-glucan, a soluble fiber, has several health advantages. Oat flour, rich in fiber, protein, and nutrients, gives cookies, breads, and other baked products flavor, texture, and structure. If you have celiac disease or gluten allergy, use oats or oat flour.

It is manufactured by crushing entire sorghum grain kernels into milo or jowar flour. It tastes somewhat sweet and comes in red and white. Rich in antioxidants. It contains protein, dietary fiber, iron, phosphorus, potassium, B vitamins, and minerals, which help stabilize blood sugar and digestion. It works well in pancakes, breads, muffins, and cookies.

In India, Makkai is maize meal prepared from the bran, germ, and endosperm of the corn kernel. Often used to thicken liquids and make tortillas and breads. It tastes somewhat nutty. Corn flour contains fiber, manganese, magnesium, riboflavin, niacin, folate, iron, and thiamin.

Buckwheat, unlike wheat, is gluten-free. Flour made from the plant's tiny seeds has a deep, earthy taste that complements quick breads and yeast bread. In addition to balanced protein and eight important amino acids, this flour provides B vitamins, manganese, fiber, copper, magnesium, and other minerals. It comes in light, medium, and dark.

Gram (garbanzo) flour is prepared from dried chickpeas. It has great binding qualities and is high in protein, fiber, and important minerals. Its gritty texture makes it an egg substitute. Make tortillas, crepes, and flatbreads using it.

As the name implies, this flour is ground or white rice flour. The bran, germ, and endosperm make this flour whole-grain. This flour contains vital amino acids, dietary fiber, protein, and many vitamins and minerals. When thickening soups, sauces, and gravies, brown rice flour can replace wheat flour 1:1. Used in noodles, breads, cakes, and cookies, it tastes somewhat nutty.

The Amaranth plant seeds produce flour. Its protein and fiber content makes it a healthy tortilla, bread, and pie crust flour. Potent antioxidant phytochemicals are present. It is a superfood rich in vitamin A, iron, B vitamins, potassium, vitamin C, calcium, and manganese. It may replace 25% of wheat flour but must be baked with other flours.

Ground, blanched almonds are used to make almond flour. It is often used 1:1 in baked goods instead of wheat flour. This flour contains magnesium, copper, iron, calcium, potassium, and manganese. Low in carbs, rich in fiber and protein.

Keep coming back here for the most up-to-date information.