Gluten-free flour is a type of flour that does not contain gluten, a protein found in wheat, barley, rye, and their derivatives. It is specially formulated for individuals with gluten sensitivities, wheat allergies, or celiac disease, who need to avoid gluten-containing ingredients. Gluten-free flour is typically made from alternative grains, seeds, nuts, or legumes such as rice, corn, sorghum, quinoa, millet, almonds, chickpeas, or tapioca. These flours may be used alone or in combination to create gluten-free flour blends that mimic the texture and performance of traditional wheat flour in baking and cooking.

Definicja i znaczenie słowa „gluten-free flour” po angielsku

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