As the flours and starches of common bread grain such as wheat, spelt, durum wheat, rye and also barley or triticale cannot be used due to the gluten they contain, alternative gluten-free raw materials must be considered in the production of gluten-free baked goods.
Flour and starch from potatoes, rice, maize, tapioca, chestnuts and millets are used, to name a few.. Various pseudocereals such as amaranth, quinoa and buckwheat are also suitable.
In addition, oats can be used. Oats themselves contain very little gluten and are tolerated by most gluten-sensitive people. However, contamination by other types of grain containing gluten can occur during transport and processing. Therefore, when using oats, care must be taken to ensure that certified gluten-free oats are used (KErn Kompetenzzentrum für Ernährung, 2025).
Wheat starch is also available in gluten-free quality; the gluten is removed through complex washing processes, allowing it to be labelled as gluten-free in accordance with EU Regulation 828/2014. However, not all wheat proteins, which are problematic for allergy sufferers, can be removed during the washing process. Gluten-free wheat starch must therefore be labelled as an allergen in the list of ingredients.
