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    Scott Adams

    A.J.'s Special Gluten-Free Baking Mix (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    This recipe comes to us from A.J. McEvoy.

    3 Cups Brown Rice Flour
    1 Cup White (Sweet) Rice Flour
    1 Cup Almond Flour
    ¾ Cup Tapioca Starch
    ¾ Cup Potato Starch
    1 Cup gluten-free Sweet Buttermilk Powder (be sure to read the label to avoid things like modified food starch, etc.)
    ¼ Cup gluten-free Baking Powder
    ¼ Cup Ener-G Foods brand Rice Polish (Can use ½ cup if you prefer really high-fiber)
    ¼ Cup Xanthan Gum

    This is a great mix for muffins. You might want to try my Pumpkin-Raisin Spice Muffins.

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    Celiac.com's Founder and CEO, Scott 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. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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    Scott Adams
    This recipe comes to us from Cory Bates.
    The formulation is as follows:
    White Rice Flour 32%
    Brown Rice Flour 32%
    Potato Starch (not pot. flour) 15%
    Tapioca Flour 12%
    Corn Starch 6%
    Xanthan Gum 3%
    For a general guideline of how to mix the flour, the following recipe can be followed. Yields 2 - 2.5 lbs. of flour mix.
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