Gluten-free flours are made from grains, nuts, or seeds that do not contain gluten, a protein found in wheat, barley, and rye. Common types include almond flour, coconut flour, and rice flour. These flours are often used in baking and cooking for those with celiac disease or gluten sensitivity. Using gluten-free flours can require adjustments in recipes, as they behave differently than traditional wheat flour. Many gluten-free flours are combined to achieve the desired texture and flavor in baked goods. Additionally, they can provide unique nutritional benefits, such as higher protein or fiber content.