gluten free flours:

as i'm living with nonspecific wheat allergy this has become a way of life and a wonderful discovery. unlike ciliac i can have barley and oats, so i still enjoy oat cakes for crackers in soups and harty casaroles like stogies; and barely as both a grain and flour substitute.)

the seeds from this broad-leafed plant are used in their whole grain form, milled into flour, or puffed into kernels. use amaranth in cereals, pastas, and baked goods. the mildly nutty tasting fine flour is high in protein, calcium, and iron. It’s ideal for baking bread and tends to make baked goods brown more quickly.

buckwheat
despite its name, buckwheat isn’t a wheat or grain — it’s a fruit from the polygonaceae family, which includes rhubarb and sorrel. chock-full of nutrients, it’s a great source of protein (it contains eight essential amino acids), as well as being high in fiber and B vitamins. buckwheat has a strong, robust flavor, and mixes well with other non-wheat flours. in baking it adds a more golden brown colour.

legumes (Beans)
legume flours are high in protein, fiber, and calcium. The extra sugar and protein in bean flour make it great for cooking and baking. garfava flour is a combination of garbanzo beans and fava beans, and romano bean flour. try mixing bean flours with tapioca flour, corn starch, and sorghum, but not with rice flour.

mesquite
made from the pods of mesquite trees, this pleasantly sweet flour is an excellent food source, rich in calcium, magnesium, potassium, iron, and zinc. combine mesquite with other flours to add a deliciously distinctive molasses flavor to baked goods, especially ginger bread and banana bread.

montina
one of the newest entries into the wheat-free, gluten-free marketplace, this high-protein, high-fiber grain has an ancient history. montina is made from perennial indian ricegrass, a dietary staple of native americans before the introduction of maize. recently rediscovered and now being grown out west, montina has a wheat-like taste and hearty texture. this flour is an excellent choice for use in darker baked goods like spice or carrot cakes or gingerbread as well.

quinoa
this grain is native to the andes mountains of south america. it’s easy to digest and has high levels of calcium, protein, complex carbohydrates, phosphorous, iron, fiber, and B vitamins. mix it with other flours to increase the nutritional value of the food you’re cooking or baking. the flour has a delicate, nutty flavor similar to wild rice; avoid using it in large quantities, because it can overpower the flavor of your baked goods. i feel it makes the best fresh pasta out of the flours listed.

rice
this is the alternative flour most people try first. it’s fairly bland, which makes it ideal for all-purpose use. rice flour is a good thickener and can be used to make muffins and bread. rice bread is often described as heavy and dense. great in tempora with left over gluten free bread crums.

sorghum (milo)
available in both red and white varieties, this grain has a slightly sweet taste. it’s high in carbohydrates, fiber, phosphorous, potassium, B vitamins, and protein. It works best when blended with other flours. try it for baking flat bread, cookies, crackers, or pancakes. it's also excellent for making potato pancake congeal in frying and holding meatballs in tact while cooking them. because of the colour variation red is excellent with white meat like turkey meatloaf to which i often add 1/4 cup each of millet and lentils.

teff
noted as one of the world’s smallest grains, teff is a staple food and a key source of nutrition for much of ethiopia’s population. high in calcium, protein, and fiber, this flour has a mild, nutty flavor that adds great taste to quick breads, pancakes, and waffles. Teff is available in dark and light varieties.

tubers and roots
the flours made from tubers and roots are generally nutritious and high in fiber. these nutrients enhance the flours’ baking properties. Root and tuber flours include:

arrowroot
use this nice-tasting, versatile flour for baking breads and bagels.

manioc (tapioca)
this flour is good for making breads, a "wheat flour subsitute tortillas, and pasta. you can also use it in gravies and other sauces as a thickener. i love burritos and sandwich wraps made out of this flour.