Which flour would you consider acceptable?

[gavimobile]

After watching one of Leo's vids on dieting, he suggested to stop wheat and dairy. Though it was not easy, I have stoped eating these foods for more then a month now. Pasta has always been my favorite food and I have been supplementing for pasta with rice noodles and or soybean noodles lately. I would now like to try making pasta by using other flours which are heathy and more nutritious. A flour which doesn't cause inflammation or have gluten in it and preferably is a good supplement for wheat flour which has a great texture. What are your thoughts on other usable flours? Which ones would you consider safe to use for making pasta and or bread. There are many options such as, kamut flour, humus four, potato flour, rice flour, almond flour, coconut flour. Have any of you supplemented bread and pasta by using these other flours? Any info would be appreciated.

Edited April 11, 2018 by gavimobile
Some type-o's

[Charlotte]

I'm no expert but maybe spelt flour or rice flour?

[Ether]

21 minutes ago, Charlotte said:

I'm no expert but maybe spelt flour or rice flour?

i am an expert but perhaps flour spelt rice?

[Moreira]

I dont know the name in english, spelled or spelt, espelta in spanish. I buy spelt bread and cook with spelt flour and my stomach great

[Charlotte]

@Ether ?

[Ether]

@Charlotte You got me. I dont have the up to down emoji

[moon777light]

Potato flour, hejlda (i think its in german i forgot the english name) 

[Charlotte]

@Ether i don't get it ?

[Ether]

@Charlotte Get it I dont 

[Lynnel]

@gavimobile As far as I know the best carbs are sweet patatoes, rice has a lot of arsenic in it sometimes but if you thrive for organic brown or even better red/black rice it can be a nice addition.