Gluten-free flour

Flour or a ready blend of gluten-free crops and starches, pale, of a neutral taste, one-to-one instead of wheat flour for bread, cakes, pancakes and cookies, for coeliac disease.

Gluten-free flour is flour or a ready blend of gluten-free crops and starches (rice, corn, buckwheat, almond, chickpea, tapioca, sorghum), pale, of a neutral or light nutty-grain taste, for people with coeliac disease and gluten intolerance. In blend form with a gum binder it is used one-to-one instead of wheat flour for bread, cakes, pancakes, cookies, sauces and coating.