Flour is a common ingredient in many foods, including breads, desserts and noodles. It’s also often used as a thickener in sauces and soups.Most products are made from white or wheat flour. While unproblematic for many, people with celiac disease, non-celiac gluten sensitivity or those avoiding gluten for other reasons should not consume these two types of flour.

Fortunately,there are a variety of gluten-free flours on the market, each with a different taste, texture and nutrient composition.Here are the 4 best gluten-free flours:

1. Almond Flour: Almond flour is one of the most common grain- and gluten-free flours.It’s made from ground, blanched almonds,which means the skin has been removed.While almonds and all nuts are naturally gluten-free, it’s still important to read the package to confirm the flour was not made in a facility where gluten is processed.

2. Buckwheat Flour: Buckwheat may contain the word “wheat,” but it is not a wheat grain and is gluten-free.It belongs to the family of pseudocereals,a group of grains that are eaten like cereals but don’t belong to the grass family. Buckwheat flour provides a rich,earthy flavor and is good for baking quick and yeast breads.

3. Arrowroot Flour: Arrowroot flour is a less common gluten- and grain-free powder.It’s made from a starchy substance extracted from a tropical plant known as Maranta arundinacea.

It’s a versatile flour and can be used as a thickener or mixed with almond, coconut or tapioca flours for bread and dessert recipes.If you want a crispy,crunchy product,use it on its own. This flour is rich in potassium,B-vitamins and iron.

4. Brown Rice Flour: Brown rice flour is made from ground brown rice. It’s considered a whole-grain flour and contains the bran, germ and endosperm. It has a nutty flavor and can be used to make a roux, thicken sauces or prepare breaded foods, such as fish and chicken.

Brown rice flour is often used to make noodles and can be combined with other gluten-free flours for bread, cookie and cake recipes.To avoid contamination with gluten, look for brown rice flours that were not produced in a facility that also processes wheat.