Wheat allergies are one of the eight groups of food allergies classified by the Food and Drug Administration. 1 in 133 Americans has celiac disease, a genetic intolerance to wheat gluten. Flours that do not contain wheat or gluten require mixing multiple types to achieve optimum results.
Brown Rice Flour
Made from unpolished brown rice, it can be used alone for thickening gravies and soups or in combination with other flours for baking. Purchase in small amounts and refrigerate; it spoils quickly.
Buckwheat Flour
Not a grain at all, but a relative of rhubarb, buckwheat flour is rich in protein. Made from ground buckwheat groats, it is commonly used to make Japanese soba noodles and pancakes.
Qunioa Flour
As a complete protein, quinoa flour contains the perfect balance between vitamins, minerals and amino acids. It adds moisture when baking and is the least likely flour to cause an allergic reaction.
Soy Flour
Made from roasted ground soybeans, soy flour adds a protein boost to baked goods, can be used as a thicker and mixed with water makes soy milk.
Tapioca Flour
Derived from the cassava plant, its uses range from tenderizing baked goods to binding pharmaceuticals. If it is hard to find, check an Asian market.
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