The following are suggestions for gluten-free alternatives: - corn (cornflour, cornflakes, corn pasta) - Buckwheat (blinis, udon noodles) - gluten-free oats (porridge, oatcakes, oatmeal) - rice ( brown, basmati), wild noodles, crackers, etc) - millet (flakes, grains, flour, bread) - Quinoa ( grains, flakes, flour) - potatoes (flour) - kelp noodles - sago and tapioca - pulses (chickpea flour or pasta, soy flour or bread) - nuts (coconut, chestnut, almonds flours) - flax