Get baking with gluten-free flours: the selection of flour alternatives has never been bigger or better.(FOOD: OFF THE SHELF)

A diet free of gluten used to mean giving up baked goods. Luckily, it doesn't have to anymore. Nowadays gluten-free flour options abound--even for those on low-carb or hypoallergenic diets--and making gluten-free treats has never been easier.

Why Avoid Gluten?

Gluten is the collection of proteins found in many grains--wheat, rye, barley, oats, spelt, kamut and triticale--providing the elasticity that helps hold dough together, trap air bubbles and make bread light and airy. The trouble is, not all people can tolerate gluten. At least one out of every 133 Americans reacts strongly enough to develop celiac disease, an autoimmune reaction that damages the small intestinal lining. An even higher number of people have gluten sensitivity--high levels of antibodies to gluten--but without the damage in the gut that characterizes celiac disease.

With both celiac disease and gluten sensitivity, symptoms ranging from gastrointestinal upset to nutrient deficiencies clear up when gluten is eliminated from the diet.

Options Galore

Enter gluten-free flours, a diverse group that allows gluten-intolerant people to have their cake and eat it, too. Options include flours made from gluten-free grains, beans and nuts. If one of these products doesn't work for a person because of other food sensitivities, chances are that another one will.

Rice, Bean and Starch-Based Flours