Gluten Free Flour

Gluten-free flour is made from grains, seeds, or other plant-based sources that do not contain gluten. Common sources include rice, corn, tapioca, potatoes, nuts, and seeds. These ingredients are milled into a fine powder, similar to traditional wheat flour, but without the gluten protein.

Manufacturers use gluten-free flour blends as a substitute for wheat flour in baked goods and other products. They provide structure and texture in items like cookies, cakes, breads, and pancake mixes. These blends often contain a mix of flours and starches to mimic the properties of gluten-containing flour.

Gluten-free flour itself is not typically regulated as a food additive. However, the FDA does have regulations for foods marketed as 'gluten-free.' For individuals with celiac disease or non-celiac gluten sensitivity, avoiding gluten is medically necessary. For the general population, there is no evidence that avoiding gluten provides health benefits.