Seeing that there is also a list of gluten-free flours that you may want to experiment with.Comments by the OP mentions auto-immune disease which to me means gluten intolerance. You do get some gluten free flours that can be used as thickening agents
Almond flour is one of the most common grain- and gluten-free flours.
It’s made from ground, blanched almonds, which means the skin has been
Buckwheat may contain the word “wheat,” but it is not a wheat grain
and is gluten-free. It belongs to the family of pseudocereals, a group
of grains that are eaten like cereals but don’t belong to the grass
Sorghum flour is made from an ancient cereal grain that has been grown
for more than 5,000 years. The grain is naturally gluten-free and
considered the fifth most important cereal grain in the world.
Like buckwheat, amaranth is considered a pseudocereal. It’s a group of
more than 60 grains that were once considered a staple food in the
Inca, Maya and Aztec civilizations.
Amaranth has an earthy, nutty flavor and tends to take on the flavor
of other ingredients. It can replace 25% of wheat flour but should be
combined with other flours when baking. The best use of this type of
flour is for making tortillas, pie crusts and bread
Teff flour has traditionally been used to make injera, a fermented,
sourdough-like Ethiopian bread. It’s now also used for other foods
like pancakes, cereals, breads and snacks. It can be substituted for
25–50% of wheat or all-purpose flour.
Arrowroot flour is a less common gluten- and grain-free powder. It’s
made from a starchy substance extracted from a tropical plant known as
Brown rice flour is made from ground brown rice. It’s considered a
whole-grain flour and contains the bran, germ and endosperm.
It has a nutty flavor and can be used to make a roux, thicken sauces
or prepare breaded foods, such as fish and chicken. Brown rice flour
is often used to make noodles and can be combined with other
gluten-free flours for bread, cookie and cake recipes.
Oat flour is made by grinding whole-grain oats. It gives baked goods
more flavor than all-purpose flour and results in a chewier, crumblier
Baking with oat flour will likely make your end product more moist.
Due to its lack of gluten, some ingredients will need to be adjusted
to create light and fluffy baked goods.
Corn flour is a very finely ground version of cornmeal. Cornmeal is
made from the whole kernel, including the bran, germ and endosperm.
It’s commonly used as a thickener for liquids and can be used to make
tortillas and breads.
Corn flour comes in white and yellow varieties and can be combined
with other gluten-free flours to make pizza crust.
Chickpeas are part of the legume family. Chickpea flour is made from
dry chickpeas and is also known as garbanzo flour, gram flour and
Chickpeas have a nutty taste and grainy texture and are popular in
Middle Eastern and Indian cuisine. Chickpea flour is used to make
falafel, hummus and the flatbread socca.
It’s a good source of fiber and plant-based protein. These nutrients
work together to slow digestion, promote fullness and manage body
Coconut flour is made from dried coconut meat and offers a mild
Its light texture yields similar results to regular flour and is good
for baking breads and desserts. Note that coconut flour absorbs a lot
more water than regular or almond flour.
It’s high in the saturated fat lauric acid. This medium-chain
triglyceride can provide energy for your body and may help lower “bad”
LDL cholesterol in combination with the flour’s fiber content
Tapioca flour is made from the starchy liquid extracted from the South
American cassava root.
This flour is used as a thickener in soups, sauces and pies and has no
discernable flavor or taste. It can also be used in combination with
other gluten-free flours in bread recipes.
Aside from carbohydrates, tapioca flour provides little nutritional
value in the form of fiber, protein or micronutrients. In fact, it’s
considered inferior to other whole-grain, gluten-free flours and often
thought of as empty calories
Cassava is a starchy root vegetable or tuber native to South America.
It’s also known as yuca.
In contrast to tapioca flour, which is made from a starchy liquid
extracted from the cassava root, cassava flour is made by grating and
drying the whole root.
This flour is gluten-, grain- and nut-free.
It’s most similar to white flour and can easily be used in recipes
calling for all-purpose flour. It has a neutral flavor and is easily
digestible. It’s also lower in calories than coconut or almond flours.
Despite its name, tigernut flour is not made from nuts. Tigernuts are
small root vegetables that grow in North Africa and the Mediterranean.
Tigernut flour has a sweet and nutty flavor that works well in baked
goods. Its sweetness allows you to cut back on the sugar quantity in
Note that it’s slightly coarser than white flour and likely results in
products with more texture.