Gluten-free flour is basically non-wheat flour, made from stuff like rice, nuts (almonds/chestnuts/hazelnuts), potatoes, tapioca/cassava, corn, or even acorns or beans.
These kinds of flours will not produce wheat-flour-type of breads/pastries, specifically because they have no gluten content. The products will usually be denser, like a biscuit or a cookie, than airy/fluffy.
the word flour describes the end result which is when a seed, grain, legume or root is finely ground to a dried powder like consistency. You can make flour out of lots of things such as rice, coconut, almond, potato, barley and obviously wheat. Lots of different flours can be made at home if you have a powerful enough grinder or blender.
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