 When flours do not contain gluten, they are suitable for people with gluten-related disorders, such as coeliac disease, non-celiac gluten sensitivity or wheat allergy sufferers, among others.Contamination with gluten-containing cereals can occur during grain harvesting, transporting, milling, storing, processing, handling and/or cooking.Flour also can be made from soybeans, arrowroot, taro, cattails, acorns, manioc, quinoa, and other non-cereal foodstuffs.