There are many grains and other sources of starch that are acceptable for anyone following a gluten-free diet. The most common are:Corn,Potatoes,Rice,Tapioca (sometimes called cassava).Other acceptable grains and sources of starch are:Amaranth,Arrowroot,Buckwheat,Millet,Quinoa,Sorghum,Sweet potato,Taro,Teff,Yam.Sometimes gluten-free flour is also made from beans, legumes and nuts.