Is flour gluten-free? Ordinary flour isn’t, many other flours are
Ordinary flour is not. “Flour” on its own, plain flour, self-raising flour and bread flour are made from wheat, which contains gluten. Spelt, rye and barley flour contain gluten too.
Flours without gluten
Many flours are naturally gluten-free: rice, buckwheat, maize (corn), millet, sorghum, teff, chickpea, almond, cassava, potato and tapioca, among others. Because they are often milled alongside wheat, choose packs labelled gluten-free.
What to check
- “Gluten-free flour blend” packs: read which flours and starches are in them.
- Restaurant sauces and coatings: “a little flour” is usually wheat flour.
Keep reading
Sources: Coeliac UK, EU Regulation 1169/2011 and 828/2014, US FDA gluten-free rule and FALCPA, Codex Alimentarius (gluten-free = 20 mg/kg or less). Checked 28 September 2026. We inform, we don’t diagnose: for medical questions, your doctor or dietitian has the last word.
Reviewed against the HTGF methodology: every claim sourced, every listing tiered and dated. This article is practical guidance, not medical advice.
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