Gluten-free baking involves creating baked goods using alternative flours and ingredients that do not contain gluten, a protein found in wheat, barley, and rye. Common gluten-free flours include almond flour, coconut flour, rice flour, and oat flour, each contributing unique flavors and textures to the final product. Since gluten provides structure and elasticity in traditional baking, gluten-free recipes often require additional binding agents, such as xanthan gum or psyllium husk, to achieve the desired consistency. This approach allows those with gluten sensitivities or celiac disease to enjoy a wide variety of delicious baked goods, from breads and cakes to cookies and pastries.