Top 19 Gluten Free Alternative Grains and Pseudo-cereals.

Amaranth

Pseudo-cereal native to South America
Higher in protein, fiber and iron than most grains
Provides structure and binding capability
Pleasant, peppery flavor
Best used in combination with other gluten-free flours

Arrowroot

Used as thickener and in baking similarly to cornstarch

Bean/Legume

Legume flours include fava beans, garbanzo beans, soybeans
Good source of protein and fiber
Best used in combination with other gluten-free flours to balance taste and texture

Bean flours complement sorghum flour

Buckwheat

Nutritious grain rich in B-vitamins, magnesium, dietary fiber and antioxidants
Strong, somewhat bitter flavor

Best used in pancakes or yeast breads in combination with neutral gluten-free flours

Chia (Salba)

Like flax, ground chia seeds can add nutritional value to baked goods
Neutral in flavor

Corn flour

Used in breads, waffles, and tortillas

Corn meal

Used in spoon breads and baking powder-leavened breads

Corn starch

Works well in combination with tapioca starch

Flax

Ground flax seeds increase nutritional value
High in soluble fiber which allows gel formation; retains moisture and gives spongy texture to baked goods
Nutty, bold flavor

Adds color to baked goods

Millet

Powdery consistency, color similar to cornmeal
Delicate, sweet flavor
Suitable for use in flatbreads and muffins

Montina

(Indian rice grass)
Milled from a grass native to Montana

High in fiber and protein

Nut

Nut flours include almond, pecan, walnut, hazelnut, filbert, and chestnut
Contribute flavor and nutrition to baked products
Best used in combination with other gluten-free flours to balance taste and texture

Quinoa

Pseudocereal native to South America
Good source of protein, folate, copper and iron
Mild, slightly nutty flavor

Suitable for cookies, cakes and breads

Potato flour

Neutral flavor
Blends well with stronger flavored flours

Potato starch

Provides a light consistency to baked products
Helps retain moisture, combines well with eggs

Bland flavor, low in fiber and nutrients

Rice, Rice bran

Comes in brown, white and sweet varieties
Best used when combined with other gluten-free flours and binders or gums
Neutral flavor

Sweet rice flour is used in pie crusts and as a thickener

Sorghum (milo)

Tropical cereal grass native to Africa
Sweet, nutty flavor

Best when used with other neutral gluten-free flours and gums

Teff

Small cereal grain native to Africa
Taste similar to hazelnuts
Very high in nutrients

Ability to gel makes it a good thickener

Tapioca

Starchy, sweet flavor
Adds chewy texture to breads

Used in blends to improve color and crispiness of crusts