If you want to bake bread, pastry or cakes with a gluten free alternative to wheat flour, then there are plenty of options available to you. Mostly, gluten free grains are milled in much the same way as wheat flour is to produce a similar substance that is devoid of the aforementioned glutelin proteins. Amaranth, buckwheat and maize are all gluten free sources of flour that are popular. Sometimes, these are blended with millet, quinoa or rice flours to form different flavours and textures.