Non-gmo: Gluten Free Flour

Gluten-free flour is a blend of flours and starches made from ingredients other than wheat, barley, or rye. These can include rice, corn, tapioca, potato, or alternative grains like sorghum and millet. The blend is designed to mimic the texture and baking properties of traditional wheat flour.

Manufacturers use gluten-free flour blends to create baked goods and other products suitable for individuals with celiac disease or gluten sensitivity. These blends provide structure and texture in items like breads, cakes, cookies, and pastries, allowing for a wider range of food options.

Gluten-free flour itself is not associated with specific health benefits or risks beyond the absence of gluten. Regulatory bodies like the FDA do not specifically regulate 'gluten-free flour' as an additive. However, foods labeled 'gluten-free' must meet FDA standards, ensuring they contain less than 20 parts per million (ppm) of gluten. Some gluten-free products may be lower in certain nutrients like fiber and B vitamins compared to their gluten-containing counterparts, as fortification practices can differ.