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 almonds, coconuts, rice, and chickpeas. These flours are often used in baking and cooking for individuals with celiac disease or gluten sensitivity. Gluten-free flour can vary in texture and flavor, making it important to choose the right type for specific recipes. Many gluten-free flour blends combine different flours to mimic the properties of traditional wheat flour, allowing for better results in baked goods like bread, cookies, and cakes.