It’s estimated that 1 out of 133 people in the U.S. must cut out gluten because of celiac disease, according to the Celiac Disease Foundation. Other people might prevent different health conditions by avoiding gluten, a protein found in wheat, barley and rye. But they can continue to enjoy a myriad of favorite treats by substituting gluten-free flours made from nuts, seeds, legumes and rice (technically these would be called “meal” but are usually referred to as “flour”) such as brown or white rice flour, amaranth, corn, millet and quinoa flours, among others. A combination of gluten-free flours substituted in recipes that call for all-purpose flour produces the best results. There are many commercially produced gluten-free blends, but many bakers prefer to develop their own recipe through trial and error to meet their specific tastes.

For gluten-free folk, it’s best to look for oats and cornmeal that are labeled gluten-free on the package. Oats, for example, do not contain any gluten but may be manufactured on equipment that also is used to process wheat flours that could trigger an allergic reaction. An issue to keep in mind if you don’t keep a strictly gluten-free kitchen but are baking for someone who is gluten-free is cross-contamination from regular flour. Make sure to carefully clean all utensils and equipment so as to avoid inadvertently including gluten.

via Kitchen Window: Baking Without Flour Brings Sweet Results : NPR.