There are many different types of flour, each with its own merits and qualities. Here are some of the most common varieties ...

A baker might use wheat flour that’s had its gluten removed (known as wheat starch) to make a loaf of bread. Read ingredients lists to avoid wheat. You may be able to eat these grains instead.

Along with other roots and starch-rich foods like yam, taro, plantains, and potato, it’s a necessary part of the carbohydrate diet for millions of people. ... Cassava can replace wheat flour.

Made from a mix of hard and soft wheat, all-purpose flour has a moderate amount of protein (9–11%). Meanwhile, the protein content of bread flour—made from hard wheat only—ranges from 11–13%.