Grain Finder

The grains listed in green are Gluten-Free. The red items are NOT gluten-free. Remember that cross-contamination can occur, either while the plant is growing or while the grain is being milled into flour. For peace of mind, check the label for the gluten-free symbol.

Grains listed in green are Gluten-Free.

Grains listed in red contain Gluten.

GF = gluten-free.

Almond 

GF. Made from peeled almonds. Must be combined with other flours to replace wheat.

Amaranth 

GF. First cultivated by the Aztecs 6000 – 8000 years ago. The only grain to contain Vitamin C. High in protein.

Arrowroot 

GF. Used in GF flour blends and as a thickener in sauces etc.

Barley.

Also malted barley.

Besan flour 

GF. see Gram flour

Buckwheat.

GF. Sometimes called Kasha. Despite its name is actually part of the rhubarb family.

Bulgur wheat

Cassava 

GF. Also known as Manioc, Cassava flour can be used to replace wheat flour in many recipes.

Couscous

Cracked Wheat,

Durum 

Italian wheat flour, often used to make pasta

Einkorn

The oldest form of wheat cultivated by mankind.

Farina

Traditional Italian wheat flour.

Farro 

Also known as Emmer, an Italian word that can refer to Einkorn, Spelt or Emmer, or to a blend of all three.

Flaxseed (Linseed

GF. Good source of fibre.

Garbanzo 

GF. see Gram flour.

Gram flour.

GF. Made from chickpeas. Often included in gluten-free flour blends.

Kamut 

Khorasan wheat.

Matzo, 

Also called Matzah. Made from wheat, rye, oats, barley and spelt.

Millet,

GF. Used in Indian cookery.

MIR.

Another hybrid of wheat and rye.

Montina flour. 

GF. Milled from Indian Rice Grass.

Quinoa 

GF.

Rye

Sago

Made from the pith of the Sago palm tree.

Semolina,

Sorghum 

GF.

Spelt .

Also known as Dinkel. Ancient wheat crop. Contains less gluten than normal wheat but is not gluten-free.

Tapioca flour. 

GF. Extracted from the root of the cassava plant.

Teff. 

GF. Grown in Ethiopia as far back as 4000BC.

Triticale

A hybrid of wheat and rye.

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