Children born today would be shocked to learn that only 20 years ago, the average grocery store carried just two or three varieties of flour – all-purpose, cake, and possibly whole-wheat. As a result, individuals with celiac disease (gluten sensitivity was not yet known about) were lucky to find poorly-tasting bread made from potato and corn flours. Occasionally, one could find “gluten-free” foods made from soy flour but might get sick after eating them since cross-contamination was also not yet understood. This handout details some of the many types of flour, both gluten-free and not, available on the market today. Of those listed, amaranth flour is richest in both calcium and iron, chickpea flour is highest in fiber, and soy flour is highest in both protein and potassium.