Gluten-free Grain-free Baking

I hear more and more stories from individuals who are on a gluten-free diet and/or have celiac disease, who cannot tolerate any grains whatsoever, not just gluten grains (wheat, rye, barley and contaminated oats).  They go gluten-free and grain-free! Some individuals do not fully recover on a gluten-free diet alone because they have other allergies or intolerances. Other grains contain a different type of gluten.  Some are sensitive to all forms of gluten.

Grain-free Image

If you have been reacting to all grains, first make sure you are using gluten-free grains, without cross-contamination issues. If you find you are still reacting, then perhaps the list below will assist you in substituting some of the gluten-free grain flours, starches, thickeners and baking ingredients you’ve been using.


  • Soy flour
  • Fava bean flour
  • Pea flour
  • Chickpea flour
  • Fava bean flour
  • Garbanzo flour
  • Potato flour
  • Potato flour
  • Tapioca flour / starch
  • Nut meals: almond , walnut, chestnut, etc. (you can grind your own)
  • Buckwheat flour
  • Quinoa flour
  • Coconut flour
  • Flaxseed meal
  • Peanut flour
  • Arrowroot
  • Guar gum

One Reply to “Gluten-free Grain-free Baking”

  1. I have a gluten intolerance and have recently cut out grains and noticed a significant difference. It’s a little more challenging to find foods to eat, especially because most gluten free products are made with corn/rice, but it is possible.

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