What is gluten-free flour primarily made from?

Gluten-free flour is primarily made from alternative starches that do not contain gluten, which is a protein found in wheat and several other grains. The correct option lists ingredients such as almond flour, rice flour, and tapioca flour. These flours are derived from various sources that are naturally gluten-free and are commonly used in gluten-free baking to mimic the texture and consistency that gluten-containing flours provide.

Using alternative flours allows individuals who have celiac disease or gluten sensitivity to enjoy baked goods without the adverse health effects associated with gluten consumption. The proteins and starches found in these alternative flours provide a different baking quality, often requiring additional binding agents or adjustments in recipes to achieve the desired results. Understanding the composition of gluten-free flour is crucial for anyone aiming to create gluten-free products effectively, ensuring they maintain taste and texture suitable for consumers avoiding gluten.