|A parsnip onion blue cheese tart made with|
gluten free flours
While its easy to credit the increase and awareness of living gluten free as the impetus to replace wheat in recipes like pasta, bread and other bakery, other sources of flour have been around for centuries especially in non-European cultures, but yes also in many European traditional recipes. For example, rice and buckwheat noodles are common in Asian fare, of course corn flour is used in South American fare, almond flour is used in a lot of Euro baking (like one of my favorite sweets: macaroons), chickpea flour is common for flatbreads in different regions, and more.
Besides avoiding wheat, there are other reasons to look at other options. There may be specific vitamins or other nutrients you want to add to your diet, even if you are simply trying to limit your carbs, there are good alternatives. Of course each of them has its own qualities and none, not even a combination, will ever fully duplicate the final product of wheat recipes, but if you aren't looking for an identical replacement and open to new flavors, textures, and nutritional value you may want to take a look at the wide variety of flours.