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    Scott Adams

    All-Purpose Flour #3 (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    1 part bean flour
    1 part brown rice (or 1 part white rice flour)
    1 part corn starch
    1 part tapioca starch
    ½ to ¾ parts sweet rice flour

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  • About Me

    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
    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.

    Scott Adams
    3 parts soy flour - low fat is best
    3 parts potato starch
    2 parts rice flour - brown or white
    1 part cornstarch or corn flour (not cornmeal)
    Optional: 1 teaspoon xanthan gum for each 3-4 cups of flour made

    Scott Adams
    This recipe comes to us from Maria Oostveen. Her comments about it: My goal is to develop an all-purpose flour, that can be used for most baking purposes. I have not tested this version yet on anything else but bread and it compares 100% with regular light wheat bread. The first thing I made with it was the cheese sandwich I so badly craved and it was like heaven!! No comparison with ANY gluten-free bread I tried before, and I tried them all!!!!!!
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    1 cup sorghum flour
    2 ¼ cups tapioca flour
    2 ¼ cups arrowroot flour (starch)
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