Gluten-free flour is a type of flour made from grains, nuts, or seeds that do not contain gluten, a protein found in wheat, barley, and rye. Common sources of gluten-free flour include almond flour, coconut flour, rice flour, and chickpea flour. These alternatives are often used in baking and cooking for individuals with celiac disease or gluten sensitivity. When using gluten-free flour, it’s important to note that it behaves differently than traditional flour. Recipes may require adjustments, such as adding binders like xanthan gum or guar gum to help mimic the texture and elasticity that gluten provides.