Gluten-free flours are alternatives to traditional wheat flour, made from various grains, nuts, and seeds that do not contain gluten. Common types include almond flour, coconut flour, rice flour, and oat flour. These flours are often used in baking and cooking for those with celiac disease or gluten sensitivity, allowing them to enjoy a variety of foods without adverse effects. Each type of gluten-free flour has unique properties, affecting texture and flavor in recipes. For example, almond flour adds moisture and a nutty taste, while coconut flour is highly absorbent and requires more liquid. Combining different gluten-free flours can help achieve desired results in baked goods.