How is gluten-free flour made?

Answer: Gluten-free flour is either made of wheat starch, which has been washed out of wheat flour and stripped of gluten, or from raw materials that do not contain gluten, such as rice, corn, millet, oat, quinoa, and buckwheat.

1 Wheat is harvested and ground into flour. The cereal includes natural gluten that is produced by the wheat’s protein and located at the centre of wheat grain cores. 2 The wheat flour is mixed with water into a dough. To become gluten-free flour, the starch must be extracted from the wheat, so the dough must be washed. 3 The dough is rinsed. As gluten is not soluble in water, the wheat starch can be washed out. When the rinsing water is no longer milky white, there is no more starch in the dough. 4 The wheat starch is dried in a hot air drying stove. Subsequently, it is added to gluten-free baking mix, which cannot include more than 20 mg of gluten per kg.