Scott Adams

In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed and living happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.

In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.

Published on 07/26/1996

¾ teaspoon of xanthan gum per cup of flour & one teaspoon of methylcellulose per cup of f

Cooking Tips #1 (Gluten-Free)

¾ teaspoon of xanthan gum per cup of flour & one teaspoon of methylcellulose per cup of flour. Clear Gel in place of methylcellulose has the advantage of being much cheaper and more readily available than methylcellulose.

If flour is the only ingredient that contains gluten, then you can convert it to a gluten-free recipe. Just replace the flour with Bette Hagmans gluten-free flour mix:

2 parts white rice flour
2/3 part potato starch flour
1/3 part tapioca flour and a teaspoon of xanthan gum

Beware of spices which contain wheat flour! Many manufacturers use wheat flour to keep spices from clumping.