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    Scott Adams
    Scott Adams

    By Scott Adams •

    All-Purpose Flour #5 (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    2 cups brown rice flour
    1 cup tapioca starch
    ½ cup bean flour or sorghum flour


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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

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    Scott Adams
    1 cup brown rice flour
    1 ¼ cup white rice flour
    ¼ cup potato starch
    2/3 cup tapioca starch
    ¾ cup sweet rice flour
    1/3 cup arrowroot starch
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    Sift together twice and mix well. Can be used 1:1 for all purpose wheat flour. Additional xanthan gum may be needed in some recipes.
    Scott Adams
    1 cup brown rice or white rice flour
    2/3 cup garbanzo bean/chickpea flour
    1/3 cup tapioca starch/flour
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    1 part corn starch or arrowroot powder
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    1 part cornstarch or corn flour (not cornmeal)
    Optional: 1 teaspoon xanthan gum for each 3-4 cups of flour made

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