Celiac.com Sponsor (A1):

Celiac.com Sponsor (A1):

  • Join Our Community!

    Get help in our celiac / gluten-free forum.

  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams

    All-Purpose Flour #3 (Gluten-Free)

    Scott Adams

    By Scott Adams •

    0
    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    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

    0
    Go to articles

    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • About Me

    Scott Adams

    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.

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17):



  • Related Articles

    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 (Ca...
    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...