Flour is an essential part of home-baking because it provides a base texture that acts as molecular structure to bind the other Ingredients of your recipe together. If you're following a specific wheat free diet a challenging aspect of managing such a Food allergy is indeed baking. Fortunately in todays modern world, where an interest in whole grains and gluten-free cooking & baking has surged, gone are the days where white all-purpose flour is the only go-to. And while there's no straightforward substitution for wheat as a ingredient, baked products, such as Breads, Biscuits and muffins can be made using non-wheat grains such as oat, Corn, Chestnut and Buckwheat and even those made from Almond and Coconut too!
Gluten-containing grain flours (wheat, spelt, kamut, rye, & barley) are the most allergenic for many individuals, so many look to use non-gluten grain alternatives as they tend to be easier to tolerate. Non-gluten grains include corn, rice, millet, wild rice and sorghum. Gluten Free flours have a great texture and work extremely well as an all-purpose baking flour. This is further supported in the fact that one cup of most gluten free flours is equivalent to the regular white or wheat flour products that line our supermarket shelves.