Amaranth, also known as African spinach or elephants ear, produces a slightly sweet and nutty-tasting flour from its seeds. Because it is not a traditional grain, it is frequently used by people with wheat allergies or gluten issues. Amaranth flour is not always easily found, but there are many substitutes available.
Spelt flour is made from a cereal grain in the wheat family. It has a nutty, slightly sweet flavor, and it does contain some gluten. Spelt flour has a heavier texture, so you may need to add extra baking powder for foods that need to rise. Its gluten breaks down fairly easily, which makes it easy to digest. It also means the flour should not be overmixed.
Kamut flour is related to wheat, but because it is highly digestible, it can be used by most people with wheat allergies. It is an excellent choice for pasta and bread recipes, according to the Cook's Thesaurus, and it is high in protein and vitamins. It will work best if you combine it with other flours.
Non-waxy rice flour is a good choice for people with wheat allergies. If you are using it in baked goods, consider mixing it with arrowroot, as it tends to be crumbly. You also could add additional eggs, if the recipe calls for them. According to the Cook's Thesaurus, non-waxy rice flour absorbs more moisture than standard flours, so you may need to add more liquid to your recipe.
Tapioca flour comes from the cassava plant's root. When ground, the flour is soft, light and white. Tapicoa flour, according to WheatFree.org, adds chewiness to baking and makes a good thickener. It can be stored at room temperature.