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    Scott Adams

    All-Purpose Flour #4 (Gluten-Free)

    Scott Adams

    By Scott Adams •

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

    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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    Guest Missina

    This flour is delicious. I did 1/3 cup chickpea and 1/3 cup gluten-free oats instead of the full 2/3 chickpeas. I ground the grains myself, and my muffins are better than they ever were with wheat. Thank you for posting this! Perfect combination.

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  • 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.

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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.
    Brown Rice Flour...
    Scott Adams
    The following two formulations were created by Cory Bates.
    Formulation 1:
    White Rice Flour 32%
    Brown Rice Flour 32%
    Potato Starch 15%
    Tapioca Flour 12%
    Corn Starch 6%
    Xanthan Gum 3%

    Formulation 2:
    White Rice Flour 23%
    Brown Rice Flour 23%
    Garbanzo Bean Flour 18%
    Potato Starch 15%
    Tapioca Flour 12%
    Corn Starch 6...

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