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Gluten Free Flour


Gluten-free flour is a type of flour that does not contain gluten, a protein found in wheat, barley, and rye. It is commonly used as a substitute for traditional wheat flour in baking and cooking for people with gluten intolerance or celiac disease. Gluten is a protein found in wheat, barley, and rye. It is what gives these grains their elasticity and allows them to be easily shaped into dough. Gluten is also what gives bread its chewy texture. Some people have a gluten intolerance or celiac disease. These conditions can cause a variety of symptoms, including bloating, diarrhea, abdominal pain, and fatigue. In some cases, gluten can even damage the small intestine. If you have a gluten intolerance or celiac disease, it is important to avoid gluten-containing foods. There are many gluten-free alternatives available, including gluten-free bread, pasta, and cereal. Here are some reasons why you might want to avoid gluten: *You have a gluten intolerance or celiac disease. *You are trying to lose weight. *You have a sensitivity to gluten. *You are following a paleo diet.

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Gluten-free flours are typically made from alternative grains or starches, such as rice flour, corn flour, potato flour, or tapioca flour. These flours have a different texture and taste than wheat flour and may require different recipe ratios and techniques. It's important to note that gluten-free flour doesn't work the same way as wheat flour in recipes, so you may need to adjust your recipes accordingly or look for specific gluten-free recipes to ensure the best results. 


Gluten-free flours made from alternative grains, such as quinoa, millet, or amaranth, can be higher in certain nutrients, such as protein, fiber, iron, and zinc, than wheat flour. These nutrients are essential for overall health and support healthy digestion, immunity, and energy levels.


  • May reduce inflammation: Some research suggests that consuming gluten may contribute to inflammation in the body, which can increase the risk of chronic diseases such as heart disease, diabetes, and cancer. By switching to gluten-free flour, individuals with gluten intolerance or sensitivity may experience reduced inflammation and lower their risk of these conditions.
  • Can be lower in carbohydrates: Some gluten-free flours, such as almond flour or coconut flour, are lower in carbohydrates than wheat flour. This can benefit people with diabetes or those trying to manage their blood sugar levels.


May improve gut health: Some people with celiac disease or gluten sensitivity may experience gut inflammation, which can impact the balance of beneficial bacteria in the gut. By eliminating gluten-containing foods and switching to gluten-free flour, they may experience improved gut health and a more diverse gut microbiome.

Products Information

Gluten Free Flour Nutritional Value

  • Calories: 120kCal

  • Total Carbs: 26 g

  • Net Carbs: 26 g

  • Sugar: 1 g

  • Protein: 2 g

  • Calcium: 40 mg

  • Iron: 0.4 mg

  • Sodium: 15 mg

Health Benefits Of Gluten Free Flour

  • Good for digestion. ...

  • Avoids allergies. ...

  • No cramping or diarrhea. ...

  • Acts as a guard against celiac disease. ...

  • Prevents chronic gastrointestinal disorder. ...

  • Away from bleached and processed flour.