Gluten-free flour is a flour made from grains and pulses that do not contain gluten, making them acceptable for people with celiac disease or other forms of gluten intolerance and sensitivity.
The
gluten
in
wheat flour
is responsible for much of the strength, stickiness, and stretch of
baked goods
and
breaded
foods. Gluten-free flours typically need to combine a mixture of ingredients to approximate these qualities, and sometimes include
dairy
ingredients or
thickening agents
such as
xanthan gum
.