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