What type of flour contains no gluten?

Yes. If you are using for baking cookies, muffins, cakes, quickbreads (like banana) and such, you can use Bob's Red Mill Gluten Free All Purpose Flour*. Substitute into the recipe cup for cup. You'll also need to add about 1 teaspoon for xanthan gum for every cup of flour.

You can't do this with a traditional kneaded bread recipe. The gluten in wheat flour is what makes the dough 'stretchy'. You can make bread with gluten free flour, but you need a completely different recipe. And the final 'dough' will be more of a batter.

I think you also won't be able to sub cup for cup with any pasta you are trying to run through a sheeter, because, again, you need the strength of the gluten to hold the dough together. But something like gnocchi or speztle might work.

*I am not affiliated with Bob's in anyway, I've just used it and know that it works great and is MUCH easier than mixing a bunch of sorghum/tapioca/fava/rice etc flours together yourself.