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  • Scott Adams
    Scott Adams

    All-Purpose Flour #1 (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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.

    Brown Rice Flour 2 ½ Cups
    White Rice Flour 2 Cups
    Corn Starch ½ Cup
    Potato Starch ¾ cup + 2 Tablespoons
    Tapioca Flour or Starch ¾ cup + 2 Tablespoons
    Xanthan gum 3 Tablespoons


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    The problem with rice flours is their coarse, rather gritty grind. This does not work well in most baking. I use a mix of 3 cups sorghum flour, 3 cups cornstarch, 2 cups tapioca flour and 1 cup of almond flour which I find works extremely well. Because of the almond flour it does need to be refrigerated. It does not have the gritty texture that comes with rice flours or the "off" taste of bean flours and the sorghum adds some nutritional value to your baking.

     

    If you want to prepare less flour blend, it can easily be cut in half, but I like to prepare plenty so it is ready to use whenever I do my baking.

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  • About Me

    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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